Udupi Tomato Rasam

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  •     1/2 cup Arhar dal (Split Toor Dal), cooked
  •     2 Tomatoes, cut into cubes
  •     1 cup Tamarind Water
  •     1 tablespoon Jaggery
  •     2 sprig Coriander (Dhania) Leaves, finely chopped
 For Udupi Rasam Powder
  •     1/2 teaspoon Methi Seeds (Fenugreek Seeds)
  •     1/2 teaspoon Mustard seeds
  •     1 teaspoon Cumin seeds (Jeera)
  •     2 tablespoons Coriander (Dhania) Seeds
  •     1 tablespoon Fresh coconut, grated
  •     4 Dry Red Chillies
  •     1/4 teaspoon Asafoetida (hing)
  •     1 Curry leaves
    For seasoning
  •     1 tablespoon Ghee
  •     1/2 teaspoon Mustard seeds
  •     1 Dry Red Chilli
  •     1 Curry leaves

Ready in 60 Minutes

Serves 4

  1.     Cook the toor dal with water in a pressure for 4 whistle. Allow the pressure to release naturally, and once done mash the dal using a muddler.
  2.     To make the rasam powder, dry roast the fenugreek seeds, mustard seeds, cumin seeds, coriander seeds, fresh coconut, dry red chilies, asafoetida, curry leaves in a small skillet on medium-low flame. Then grind into a smooth powder using a Mixer.
  3.     In a large sauce pan, boil the tamarind water with tomatoes, green chillies, curry leaves, rasam powder and jaggery. Let it boil for at least 25 minutes. You can add sufficient water if it reduces.
  4.     Then later on add the dal, check for the seasoning and mix well. Boil for another 10 minutes and then add the chopped coriander leaves.
  5.     Heat another pan for tempering, add ghee, crackle mustard seeds and add the dry red chili and curry leaves. Pour it over the rasam and serve.


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