Udupi is a small town in Karnataka. It’s very famous for its temples and its cuisine.
And rasam is one of the very famous dish from this cuisine.
It’s one of the yummiest rasam that I have ever made and my family loves it too.
If you are a person who is fond of rasam, I have no doubt that this will top your list of favourites:)
Tamarind- small gooseberry sized
Tuvar dal ( pigeon peas)- 1/2 cup
Green chillies- 2
Salt to taste
Jaggery- 1 tsp
Haldi- 1/2 tsp
Coconut- 2 tbsps
Udipi rasam powder- 2-3 tsps
Chopped coriander leaves- 2 tbsps ( garnish)
Ingredients for Udipi Rasam powder
Coriander seeds – 1/4th cup
Red chillies – 1/4th cup
Split black gram dal – 11/2 tsps
Cumin seeds – 11/2 tsps
Fenugreek seeds – 1/2 tsps
Mustard seeds – 1/2 tsps
Sesame oil – little
Ghee – 1 tsp
Mustard – 1 tsp
Cumin seeds ( jeera) – 1/2 tsp
Asafoetida ( hing/ Perungayam) – 2 pinches
To make the rasam powder
Heat little oil in a pan. Add all the ingredients mentioned for the rasam powder and roast till you get a good aroma and the spices becomes crisp.
Cool and grind it a powder.
Soak tamarind in one cup of water for 30 mins. Squeeze well and extract juice from the tamarind.
Wash and soak tuvar dal for 30 mins. Drain the water and add 1 cup of fresh water.
Wash and chop tomatoes. Wash and slit green chillies.
Add the tomatoes, green chillies and turmeric powder to tuvar dal and pressure cook for 3-4 whistles. Mash the cooked dal well and keep it aside.
In a pan, add tamarind extract, turmeric powder hing, jaggery and salt to taste.
Let it boil for few mins till the raw smell of the tamarind goes away.
Add coconut paste and let it boil for few mins.
Dilute the rasam powder in a cup of water. Add this and cooked and mashed tuvar dal to the rasam. Check the consistency and add more water if required. Check the seasoning and let it simmer.
Garnish with coriander leaves and serve hot with steamed rice drizzled with little melted ghee:)