Udupi Rasam
A comforting, aromatic South Indian soup made with freshly ground spices and tangy tamarind. This traditional Udupi style delicacy warms the soul and pairs wonderfully with steamed rice.
40min
Total Time
4
Servings
Udupi
Cuisine
Recipe
1
Pressure cook the toor dal with a cup of water and turmeric until soft and mushy, then mash well and set aside.
2
Dry roast coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, dry red chillies, and grated coconut until fragrant, then grind them into a smooth powder.
3
In a deep pot, combine the chopped tomatoes, tamarind extract, jaggery, salt, and two cups of water. Boil until the raw smell of tamarind disappears.
4
Add the freshly ground rasam powder and mashed toor dal to the boiling tomato-tamarind mixture.
5
Adjust the consistency by adding more water if needed, and let it simmer for about 8 to 10 minutes.
6
For the tempering, heat ghee in a small pan, add mustard seeds, curry leaves, and asafoetida until they splutter.
7
Pour the tempering over the hot rasam and garnish with freshly chopped coriander leaves before serving.
Ingredients
1/2 cup toor dal
2 tomatoes, finely chopped
1 lemon-sized ball of tamarind, soaked in warm water and extracted
2 tablespoons freshly grated coconut
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon black peppercorns
4-5 dry red chillies
1/4 teaspoon fenugreek seeds
1/2 teaspoon turmeric powder
2 tablespoons jaggery, grated
Salt to taste
2 tablespoons ghee
1 teaspoon mustard seeds
1 sprig curry leaves
A pinch of asafoetida
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.