Udupi Style Tomato Rasam Recipe

Friday, December 26, 2014, 12:37 [IST]

Winter is the best time to enjoy hot liquids. Soups, dals, rasam, sambar etc. can be best enjoyed during this time and are also a healthy way to deal with the winter cold and infections. Rasam has by far, been the best remedy for cold and infections that we generally contract during this season. Rasam is easy to digest, keeps the body warm and the spices help to keep your immune system strong against all kinds of infections.

Talking of this, today we have a special tomato rasam recipe from Udupi, Karnataka. Udupi recipes have a unique taste of their own. So does this Udupi tomato rasam recipe. It is easy to prepare and gets ready in minutes. So, if you are planning for aquick lunch then this is the best and the healthiest option for you.

Take a look at this Udupi style rasam recipe and give it a try.

Serves: 3
Preparation time: 10 minutes
Cooking time: 20 minutes

All you need

Cooked toor dal - 1/2 cup
Tomatoes - 2 (chopped)
Tamarind - soak medium lemon sized ball in 1/2 cup warm water and extract the juice
Water - 4 cups
Saaru/rasam powder - 2 1/2 tbsps
Green chillies - 2 (slit)
Turmeric powder - 1/4 tsp
Jaggery - 1tbsp
Salt to taste

For tempering:

Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Red chillies - 1 (tear into pieces)
Curry leaves - 1 sprig
Coriander leaves - 2 tbsps (finely chopped)
Oil or ghee - 1 tbsp (preferably coconut oil)

For Saaru/Rasam powder:

Red chillies - 7-8
Coriander seeds - 2 tbsps
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Methi seeds - 1/4 tsp
Curry leaves - 1 sprig
Grated coconut - 1 1/2 tbsps (optional)
Asafoetida - 1/4 tsp

Procedure
1. Dry roast all the ingredients mentioned under rasam powder except the grated coconut in a pan and then grind it into a fine powder, in a mixer.
2. In a pan add the tamarind water, salt, turmeric powder, green chillies, chopped tomatoes, jaggery and curry leaves. Bring to a boil and allow to boil for 7 -8 minutes or till the raw smell of tamarind disappears.
3. Add the cooked toor dal, rasam powder and grated coconut and continue to cook on medium high for another 6-7 minutes. Reduce the flame and add fresh coriander stalks.

4. While the rasam is simmering, prepare the tempering.
5. Heat oil or ghee in a small pan, add mustard seeds and as they splutter, add urad dal, red chillies, curry leaves and hing. Once the dal turns red, pour the tempering to the simmering rasam.

6. Add fresh coriander leaves and turn off flame. Place lid and allow to rest for a few minutes before serving with warm rice.

Rasam can be taken like soup or with rice.

Nutrition Value
Udupi tomato rasam is a highly nutritious recipe. It provides relief from cold, fever and congestions. It is also low on calories contains very low amount of saturated fat.

Tip
You may dry roast the grated coconut with the rest of the ingredients for the rasam powder. It will give the masala, a nice aroma.