The name of this dish says it all 🙂
Udupi style Rasam has a unique taste and smell to it. The powder used for this style of Rasam is what makes it unique. I will be posting the recipe for the powder in the next few weeks when I kickstart the ‘Powder Series’.
So here comes the recipe for one the most famous rasam that you find in Udupi Style festivities and weddings 🙂
Toor Dal – 1 cup
Tomatoes – 1 – chopped finely
Tamarind paste – 2 tbsp
Green Chillies – 2 – slit vertically
Rasam Powder – 4 tbsp
Asofoetida – a pinch or ¼ tsp
Turmeric Powder – ½ tsp
Mustard seeds – 1 tsp
Urad dal – ½ tsp
Coriander leaves – few – chopped finely
Curry Leaves – few – chopped finely
Pressure cook the toor dal with 2-3 cups of water. Also add a pinch of turmeric powder and a drop of ghee.
Make a paste by mixing tamarind paste and rasam powder.
In a deep bottomed pan, heat 2 tbsp of oil. Add mustard seeds and urad dal.
Once they splutter, add the chopped tomatoes, curry leaves and green chillies.
Saute till the tomatoes are mushy.
Add the tamarind and rasam powder paste along with half cup of water.
Boil it well.
Now add the pressure cooked and mashed well toor dal.
Add 2-3 cups of water, turmeric powder, asofoetida and salt. Mix well.
Boil well for about 10 minutes.
Garnish with coriander leaves.
Serve hot with rice.
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