Udupi tomato rasam also often referred as Udupi Saaru is a very delicious and tasty rasam variety from Karnataka cuisine. This rasam has a very unique and distinct taste compared to our Tamilnadu Rasam. I first tasted this rasam in Udupi Krishnan temple. The rasam was having more sweet side than on the spice side. Jaggery and coconut are the main distinct additions to Udupi rasam. The blend of sweet, tangy and spicy tastes really brings out nice flavor making this absolutely delicious with hot steaming rice!
Tips for making Udupi Tomato Rasam:
- The rasam powder which we prepared can be made in large quantities and stored in air-tight container. If we prefer to make the rasam powder in large quantity, we can exclude adding coconut and use only other ingredients.
- In Udupi they use byadgi chili for this rasam. These chilies are less spicy but gives a nice red color to the rasam. If you don't have byadgi chili, you can use kashmiri chili.
- You can also use regular chili instead of byadgi or kashmiri chili. If you plan to use regular chili then use only 2 as we are also adding pepper.
- Grind the rasam powder to coarse powder. If the spice powder is very smooth, then the rasam becomes more thicker.
- After adding dal, do not bring rasam to boil. Just keep the rasam till a frothy layer forms on top and then switch off the flame.
You may also want to try:
- Soup rasam a South Indian Style Soup made with Tomato, Toor Dal and mild spices. This Rasam soup is a very comforting and soothing.
- Kalyana rasam is a Rasam usually served in the weddings. It tastes delicious with the right balance of tangy, spice and sweet.
- Nataraja Iyer Rasam a rasam so popular with the flavors of red and green chili.
Recipe card for Udupi Tomato Rasam | Udupi Saaru Recipe:
Udupi Tomato Rasam | Udupi Saaru Recipe
Equipments Needed
- Pressure Cooker
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 4 people
Calories: 45kcal
Udupi Tomato Rasam, a very vibrant appealing and appetizing saaru made with tomato, tamarind and freshly ground spices. This rasam is the culmination of tangy, sweet and spicy flavors. A perfect dish to mix with hot steaming rice along with a spoon of Ghee! Learn here how to make this Udupi Rasam with step by step pictures, video and instructions!
Print Recipe
Ingredients
- 1 Gooseberry Size Tamarind
- 1½ tablespoon Toor Dal
- 1 no Tomato medium size, roughly chopped
- ¼ teaspoon Turmeric Powder
- 1½ teaspoon Salt adjust to your taste
- 1 Pinch Asafoetida (Asafetida / Hing)
- 1 sprig Curry leaves
- 1 tablespoon Grated Jaggery
- 1 tablespoon Coriander Leaves
- 1 tablespoon Grated Coconut For Garnishing
For Rasam Powder
- 1 teaspoon Ghee
- 1 tablespoon Coriander Seeds
- ½ teaspoon Pepper
- ½ teaspoon Cumin Seeds
- ¼ teaspoon Fenugreek seeds
- 6-7 nos Byadgi Chili or Kashmiri Chili
- 1 tablespoon Grated Coconut
- Few Curry leaves
For Tempering
- 2 tablespoon Ghee
- 1 teaspoon Mustard seeds
Instructions
Soaking Tamarind
- Soak tamarind in 1 cup of hot water for 10 mins. After 10 mins, squeeze and extract the juice. Set this juice aside.
Cooking Dal
- Take toor dal in a vessel. Add water and wash the dal thoroughly. Drain the water. Add fresh water to the dal along with turmeric powder. Keep the vessel in the pressure cooker and pressure cook for 4-5 whistles.
- Once the pressure is released, take out the cooked dal. Mash the dal thoroughly and set aside.
Preparing Rasam Powder
- Heat a teaspoon of ghee in a pan. Add coriander seeds, fenugreek seeds, cumin, pepper, Kashmiri red chili and fry in medium flame till coriander seeds become slightly darker.
- Now add grated coconut along with few curry leaves. Fry the coconut till it is slightly brown. Switch off the flame
- Take the fried ingredients to the mixer jar. Grind it to coarse powder. Set this rasam powder aside.
Preparing Garnishing Ingredients
- Heat a spoon of ghee in a pan. Add grated coconut along with few curry leaves. Fry the grated coconut till it is slightly brown. Set this aside for garnishing the rasam later.
Making Rasam
- Heat a tablespoon of ghee in a pan. Add mustard seeds and allow it to sputter. Now add tomato to the pan. Give a good mix.
- To the pan, add the tamarind extract along with turmeric powder, salt, asafoetida, jaggery and give a mix.
- Allow the tamarind juice to boil for 5 mins. After 5 mins, add the rasam powder we prepared. Give a good mix. Allow the rasam to boil for 2-3 mins.
- Now, add the mashed dal to the rasam. Also add 2 cups of water to adjust the consistency.
- Keep the rasam in flame till you get a frothy layer. Garnish the rasam with coriander leaves.
- Switch off the flame. Add the slightly fried coconut along with curry leaves and give a mix.
Serving
- Serve this delicious Rasam with hot steaming rice and slurp!!!
Video
Notes
Tips for making Udupi Tomato Rasam:
- The rasam powder which we prepared can be made in large quantities and stored in air-tight container. If we prefer to make the rasam powder in large quantity, we can exclude adding coconut and use only other ingredients.
- In Udupi they use byadgi chili for this rasam. These chilies are less spicy but gives a nice red color to the rasam. If you don’t have byadgi chili, you can use kashmiri chili.
- You can also use regular chili instead of byadgi or kashmiri chili. If you plan to use regular chili then use only 2 as we are also adding pepper.
- Grind the rasam powder to coarse powder. If the spice powder is very smooth, then the rasam becomes more thicker.
- After adding dal, do not bring rasam to boil. Just keep the rasam till a frothy layer forms on top and then switch off the flame.
Nutritional Info
Nutrition Facts
Udupi Tomato Rasam | Udupi Saaru Recipe
Amount Per Serving (1 cup)
Calories 45
Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 5g2%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
SOAKING TAMARIND
- Soak tamarind in 1 cup of hot water for 10 mins. After 10 mins, squeeze and extract the juice. Set this juice aside.
COOKING DAL
- Take toor dal in a vessel. Add water and wash the dal thoroughly. Drain the water. Add fresh water to the dal along with turmeric powder. Keep the vessel in the pressure cooker and pressure cook for 4-5 whistles.
- Once the pressure is released, take out the cooked dal. Mash the dal thoroughly and set aside.
PREPARING RASAM POWDER
- Heat a teaspoon of ghee in a pan. Add coriander seeds, fenugreek seeds, cumin, pepper, Kashmiri red chili and fry in medium flame till coriander seeds become slightly darker.
- Now add grated coconut along with few curry leaves. Fry the coconut till it is slightly brown. Switch off the flame.
- Take the fried ingredients to the mixer jar.
- Grind it to coarse powder. Set this rasam powder aside.
PREPARING GARNISHING INGREDIENTS
- Heat a spoon of ghee in a pan. Add grated coconut along with few curry leaves. Fry the grated coconut till it is slightly brown. Set this aside for garnishing the rasam later.
MAKING RASAM
- Heat a tablespoon of ghee in a pan. Add mustard seeds and allow it to sputter.
- Now add tomato to the pan. Give a good mix.
- To the pan, add the tamarind extract along with turmeric powder, salt, asafoetida, jaggery and give a mix.
- Allow the tamarind juice to boil for 5 mins. After 5 mins, add the rasam powder we prepared. Give a good mix. Allow the rasam to boil for 2-3 mins.
- Now, add the mashed dal to the rasam. Also add 2 cups of water to adjust the consistency.
- Keep the rasam in flame till you get a frothy layer. Garnish the rasam with coriander leaves.
- Switch off the flame. Add the slightly fried coconut along with curry leaves and give a mix.
SERVING
- Serve this delicious Rasam with hot steaming rice and slurp!!!
