Udupi Tomato Rasam Recipe
A vegetarian Udupi recipe with arhar dal (split toor dal) - cooked, tomatoes - cut into cubes, tamarind water. Ready in 55 min, serves 4.
Curated byKarthik Rao🇮🇳
Instructions
12 steps- 1
We begin making the Udupi Tomato Rasam Recipe by pressure cooking the toor dal with water in a pressure for 4 whistle
arhar dal (split toor dal) - cooked(1/2 cup)tamarind water(1 cup) - 2
Allow the pressure to release naturally, and once done mash the dal using a muddler
- 3
To make the rasam powder, dry roast the fenugreek seeds, mustard seeds, cumin seeds, coriander seeds, fresh coconut, dry red chilies, asafoetida, curry leaves in a small skillet on medium-low flame
sprig coriander (dhania) leaves - finely chopped(2)methi seeds (fenugreek seeds)(1/2 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon)tablespoons coriander (dhania) seeds(2)fresh coconut - grated(1 tablespoon)asafoetida (hing)(1/4 teaspoon)sprig curry leaves(1)mustard seeds(1/2 teaspoon)sprig curry leaves(1) - 4
Then grind into a smooth powder using a Mixer
tomatoes - cut into cubes(2) - 5
In a large sauce pan, boil the tamarind water with tomatoes, green chillies, curry leaves, rasam powder and jaggery
tomatoes - cut into cubes(2)tamarind water(1 cup)jaggery(1 tablespoon)sprig coriander (dhania) leaves - finely chopped(2)dry red chillies(4)sprig curry leaves(1)dry red chilli(1)sprig curry leaves(1) - 6
Let it boil for at least 25 minutes
- 7
You can add sufficient water if it reduces
tamarind water(1 cup) - 8
Then later on add the dal, check for the seasoning and mix well
- 9
Boil for another 10 minutes and then add the chopped coriander leaves
sprig coriander (dhania) leaves - finely chopped(2)tablespoons coriander (dhania) seeds(2)sprig curry leaves(1)sprig curry leaves(1) - 10
Heat another pan for tempering, add ghee, crackle mustard seeds and add the dry red chili and curry leaves
sprig coriander (dhania) leaves - finely chopped(2)methi seeds (fenugreek seeds)(1/2 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon)tablespoons coriander (dhania) seeds(2)sprig curry leaves(1)ghee(1 tablespoon)mustard seeds(1/2 teaspoon)sprig curry leaves(1) - 11
Pour it over the rasam and serve
- 12
Serve the Udupi Tomato Rasam Recipe along with steamed rice and Sabudana Sandige | Fryums Recipe to enjoy your week Night Dinner
Rate this recipe
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Udupi Tomato Rasam Recipe
A vegetarian Udupi recipe with arhar dal (split toor dal) - cooked, tomatoes - cut into cubes, tamarind water. Ready in 55 min, serves 4.
Curated byKarthik Rao🇮🇳
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Directions
12 steps- 1
We begin making the Udupi Tomato Rasam Recipe by pressure cooking the toor dal with water in a pressure for 4 whistle
arhar dal (split toor dal) - cooked(1/2 cup)tamarind water(1 cup) - 2
Allow the pressure to release naturally, and once done mash the dal using a muddler
- 3
To make the rasam powder, dry roast the fenugreek seeds, mustard seeds, cumin seeds, coriander seeds, fresh coconut, dry red chilies, asafoetida, curry leaves in a small skillet on medium-low flame
sprig coriander (dhania) leaves - finely chopped(2)methi seeds (fenugreek seeds)(1/2 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon)tablespoons coriander (dhania) seeds(2)fresh coconut - grated(1 tablespoon)asafoetida (hing)(1/4 teaspoon)sprig curry leaves(1)mustard seeds(1/2 teaspoon)sprig curry leaves(1) - 4
Then grind into a smooth powder using a Mixer
tomatoes - cut into cubes(2) - 5
In a large sauce pan, boil the tamarind water with tomatoes, green chillies, curry leaves, rasam powder and jaggery
tomatoes - cut into cubes(2)tamarind water(1 cup)jaggery(1 tablespoon)sprig coriander (dhania) leaves - finely chopped(2)dry red chillies(4)sprig curry leaves(1)dry red chilli(1)sprig curry leaves(1) - 6
Let it boil for at least 25 minutes
- 7
You can add sufficient water if it reduces
tamarind water(1 cup) - 8
Then later on add the dal, check for the seasoning and mix well
- 9
Boil for another 10 minutes and then add the chopped coriander leaves
sprig coriander (dhania) leaves - finely chopped(2)tablespoons coriander (dhania) seeds(2)sprig curry leaves(1)sprig curry leaves(1) - 10
Heat another pan for tempering, add ghee, crackle mustard seeds and add the dry red chili and curry leaves
sprig coriander (dhania) leaves - finely chopped(2)methi seeds (fenugreek seeds)(1/2 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon)tablespoons coriander (dhania) seeds(2)sprig curry leaves(1)ghee(1 tablespoon)mustard seeds(1/2 teaspoon)sprig curry leaves(1) - 11
Pour it over the rasam and serve
- 12
Serve the Udupi Tomato Rasam Recipe along with steamed rice and Sabudana Sandige | Fryums Recipe to enjoy your week Night Dinner
Rate this recipe
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