Udupi Tomato Rasam Recipe
The Udupi Tomato Rasam is a cherished dish from the southern part of India, specifically from the Udupi region in Karnataka. Udupi cuisine is known for its simplicity, purity, and sattvic approach, avoiding the use of onion and garlic. This tomato-based rasam brings a delightful blend of tangy tamarind, the richness of toor dal (Arhar dal), and the distinct aroma of freshly roasted spices, making it a perfect comfort food for any occasion. Typically enjoyed as part of a traditional meal with steamed rice, Udupi Tomato Rasam is an essential component of South Indian dining, served alongside crispy fryums or sabudana sandige.
This recipe includes a unique rasam powder that combines roasted fenugreek seeds, mustard seeds, cumin seeds, coriander seeds, coconut, and dry red chilies, which elevate the flavor profile of the rasam.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1/2 cup (cooked) |
| Tomatoes | 2 (cut into cubes) |
| Tamarind Water | 1 cup |
| Jaggery | 1 tablespoon |
| Coriander (Dhania) Leaves | 2 sprigs, finely chopped |
| Udupi Rasam Powder | 1/2 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Coriander (Dhania) Seeds | 2 tablespoons |
| Fresh coconut, grated | 1 tablespoon |
| Dry Red Chillies | 4 |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry leaves | 1 sprig |
For Seasoning:
| Ingredient | Quantity |
|---|---|
| Ghee | 1 tablespoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Dry Red Chilli | 1 |
| Curry leaves | 1 sprig |
Nutritional Information
(Approximate per serving, for 4 servings):
| Nutrient | Value |
|---|---|
| Calories | 120 kcal |
| Protein | 4 g |
| Fat | 5 g |
| Carbohydrates | 16 g |
| Fiber | 4 g |
| Sugar | 6 g |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 45 minutes |
Instructions
-
Cook the Toor Dal:
Begin by pressure cooking the toor dal with enough water for 4 whistles. Once the pressure releases naturally, mash the dal using a muddler or back of a spoon until smooth. -
Prepare the Rasam Powder:
In a small skillet, dry roast the fenugreek seeds, mustard seeds, cumin seeds, coriander seeds, grated fresh coconut, dry red chilies, asafoetida, and curry leaves over medium-low heat. Stir occasionally until fragrant and golden. Allow the mixture to cool, and then grind it into a smooth powder using a mixer or spice grinder. -
Make the Rasam Base:
In a large saucepan, add the tamarind water, chopped tomatoes, green chilies, curry leaves, jaggery, and the freshly ground rasam powder. Bring this mixture to a boil and let it simmer for about 25 minutes. You can add water if the liquid reduces too much. -
Add the Dal:
Once the rasam base is cooked and the tomatoes have softened, add the mashed toor dal to the saucepan. Stir well, and bring it back to a gentle simmer for another 10 minutes. Check for seasoning and adjust salt as necessary. -
Garnish and Temper:
Finally, add the chopped coriander leaves to the rasam. In a separate pan, heat ghee, and crackle the mustard seeds. Add the dry red chili and curry leaves, and sauté briefly. Pour this tempering over the rasam for an extra layer of flavor. -
Serve:
Serve the piping hot Udupi Tomato Rasam along with steamed rice. For a complete meal, enjoy it with some crispy sabudana sandige (fryums).
Serving Suggestions:
Udupi Tomato Rasam is best served with a steaming bowl of rice, along with a side of vegetable curry or papadums. You can also pair it with a cooling raita or a light salad for a wholesome meal. This rasam is naturally vegan, vegetarian, and gluten-free, making it suitable for a variety of diets.
This comforting, tangy, and flavorful dish is perfect for any time of year, but especially when you’re in need of a warm and soothing meal. Enjoy the rich flavors of Udupi cuisine with this simple yet satisfying rasam!
