Udupi Tomato Rasam Recipe
Course: Main Course | Cuisine: Udupi | Diet: Vegetarian
Introduction:
Udupi Tomato Rasam is a flavorful, aromatic, and comforting dish that brings together the perfect balance of spices, tanginess, and sweetness. Hailing from the coastal Udupi region in Karnataka, this tangy soup-like curry is packed with rich flavors from tamarind, tomatoes, and an assortment of spices that are freshly roasted and ground into a smooth rasam powder. Whether enjoyed with steamed rice or paired with traditional fryums, this dish makes for an ideal weeknight dinner.
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 |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Mustard Seeds | 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 |
| Ghee | 1 tablespoon |
| Mustard Seeds (for tempering) | 1/2 teaspoon |
| Dry Red Chilli (for tempering) | 1 |
| Curry Leaves (for tempering) | 1 sprig |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Instructions:
-
Cook the Toor Dal:
- Begin by pressure cooking the toor dal with sufficient water for about 4 whistles. Once done, allow the pressure to release naturally. Afterward, mash the dal gently with a muddler or a spoon to break down the grains.
-
Prepare the Rasam Powder:
- In a small skillet, dry roast the fenugreek seeds, mustard seeds, cumin seeds, coriander seeds, grated coconut, dry red chilies, asafoetida, and curry leaves on a medium-low flame. Stir occasionally to ensure the spices don’t burn, and they release their fragrant oils.
- Once roasted, allow the spices to cool down and then grind them into a smooth, aromatic powder using a mixer or grinder. This freshly made rasam powder will add a unique depth of flavor to your rasam.
-
Cook the Rasam:
- In a large saucepan, pour the tamarind water and bring it to a boil. Add in the tomatoes, green chilies (if using), curry leaves, and the freshly ground rasam powder. Stir in the jaggery to balance the tanginess of the tamarind. Let this mixture boil for at least 25 minutes on medium heat, allowing the tomatoes to soften and the flavors to meld together. If the liquid reduces too much, you can add a little water to reach your desired consistency.
-
Combine Dal and Seasoning:
- Once the rasam base has cooked, add the mashed toor dal to the saucepan. Stir the dal well into the rasam and check for seasoning. You can add more jaggery, tamarind, or salt to taste if needed. Allow the mixture to boil for an additional 10 minutes to combine all the flavors beautifully.
-
Tempering (Tadka):
- In a separate small pan, heat the ghee on medium heat. Once the ghee is hot, crackle the mustard seeds, and add the dry red chili and curry leaves. Allow the ghee to infuse with these ingredients for a few seconds, and then pour the tempering over the rasam.
-
Final Touch:
- Add the freshly chopped coriander leaves to the rasam for a burst of freshness. Stir gently and give the rasam one final boil for about 2 minutes.
-
Serve:
- Your Udupi Tomato Rasam is now ready to serve! Ladle the warm rasam into bowls and pair it with steamed rice or traditional Sabudana Sandige (fryums) for a complete meal. Enjoy this comforting dish as a flavorful and satisfying part of your weeknight dinner.
Tips:
- Adjust the spice levels based on your preference by adding or reducing the number of dry red chilies and green chilies.
- You can also add a few garlic cloves to the rasam powder for an added depth of flavor.
- Serve with crispy papads or plain rice to make the meal even more delicious.
Enjoy this traditional Udupi Tomato Rasam, a beautiful harmony of tangy, sweet, and savory flavors, perfect for any vegetarian meal.
