Udupi Tomato Rasam | Udupi Vegetarian Recipes

Udupi Vegetarian Recipes

Udupi tomato rasam has ripe red tomatoes, cooked tur dal, saaru podi or rasam powder and tamarind as its main players other than the finishing touch of tempering of spices and garnish of coriander leaves. Fresh coconut is also used by most Udupi home cooks. It is the saaru podi which sets this flavorful rasam apart from the everyday rasam. It is a lovely warming soup to sip on a cold dull day or if you are sick with a nagging cough or cold.


Udupi Tomato Rasam Recipe
Prep time: 15 min
Cook time: 20 min
Yield: 5
Main Ingredients: tomato   

Ingredients

    Cooked tur dal - 1/2 cup
    Tomatoes - 2, large, mashed lightly
    Tamarind - soak medium lemon sized ball in 1/2 cup warm water and extract the juice
    Water - 4 cups
    Saaru/rasam podi - 2 1/2 tbsps, heaped
    Green chilies - 2, slit
    Turmeric powder - 1/4 tsp
    Jaggery - 1 tbsp
    Salt to taste
    For tempering:
    Mustard seeds - 1/2 tsp
    Urad dal - 1/2 tsp
    Red chilies - 1, tear into pieces
    Curry leaves - 1 sprig
    Coriander leaves - 2 tbsps, finely chopped
    Oil or ghee - 1 tbsp (preferably coconut oil)
    For Saar/Rasam podi:
    Red chilies - 7-8
    Coriander seeds - 2 tbsps
    Cumin seeds - 1/2 tsp
    Mustard seeds - 1/2 tsp
    Methi seeds - 1/4 tsp
    Curry leaves - 1 sprig
    Grated coconut - 1 1/2 tbsps (optional)
    Asafoetida - 1/4 tsp
Method

First make the rasam/saaru podi/powder. Dry roast fenugreek seeds on low flame till it turns light red. Remove to a bowl and set aside. Dry roast mustard seeds on low flame for 4 mts. Remove to a bowl and set aside. Next dry roast coriander seeds and cumin seeds for 4-5 mts on low flame or till it emits a nice aroma. Dry roast curry leaves and red chilies on low flame till the chilies turn crisp. Remove to the bowl and set aside. Allow to cool. Add asafoetida and grind to a slightly coarse powder. Set aside.
   

Udupi Tomato Rasam

In a stainless steel bowl, add water, tamarind extract, salt, turmeric powder, green chilies, chopped tomatoes, jaggery and curry leaves. Bring to a boil and allow to boil for 7 to 8 mts or till the raw smell of tamarind disappears.

Add the cooked tur dal, rasam powder and grated coconut and continue to cook on medium high for another 6-7 mts. Reduce the flame and add fresh coriander stalks.

While the rasam is simmering, prepare the tempering. Heat oil or ghee in a small pan, add mustard seeds and as they splutter, add urad dal, red chilies, curry leaves and asafoetida. Once the dal turns red, pour the tempering to the simmering rasam.

Add fresh coriander leaves and turn off flame. Place lid and allow to rest for a few minutes before serving with warm rice.

Cooking Tips Trivia

• Easy Garlic Skin Removal- Garlic skin comes off easily if the garlic flakes are warmed a little before peeling.

• Green peas - Preserve them by keeping them packed in polythene bags in the freezer. Store green peas for 2 years; all you have to do is to tie the shelled green peas in a cloth and dip in boiling water for three minutes. Then dip in chilled water for three minutes. Dry under the fan till the extra moisture is removed and then pack into airtight jars or sealed packets. Freeze & use them when peas are too costly.

•  For storing eggs for longer time say for about 30-40 days, you should apply any cooking oil with the help of brush on the egg shell.

•   If the inner side of the cooker is black - Boil it by adding a piece of tamarind or lemon peel to the cooker. Copper cookware can be cleaned using salt and vinegar.  To remove the stains of citrus fruit juices from the floor, cover the stain with coconut oil and rub well. The stain will vanish in 3-4 days.

•  Oil stain may be removed by rubbing the area with a piece of lime dipped in salt.

• Keep Ants away - Put two to three cloves in the sugar. In case of honey place a few peppercorns to the bottle of honey.

• Save rice from insects - Dry 50 g. of mint leaves, powder them and add to 10 kg. of rice. This will keep insects away AND will also add a delicious flavor to the cooked rice

•  Keep Cockroaches away by placing cucumber peels in drawers and in corners