Udupi Tomato Rasam/Tomato Saaru
Starting the 4th and final week of Blogging Marathon #66 with Regional recipes.For the regional theme I chose to share some of the Karnataka dishes.Today's recipe is a simple yet comforting rasam.We make rasam in a slightly different way and the rasam powder uses lot of black pepper.Also we grind the the rasma powder to a bit coarse consistency.
But this rasam powder doesn't need any black pepper and the flavor and taste comes from the red chilly and coriander seeds.And the powder needs to be powdered to a fine powder.Lets move on to the recipe................
Udupi Tomato Rasam
Basic Information Preparation time 15 -20minutes
Cooking time 10 minutes
Cooking time 10 minutes
Serves 3
Ingredients
Ingredient | Quantity |
|---|---|
Tomato | 2 (medium size) |
Toor dhla/thuvaram paruppu | 2 tbs |
Tamarind/puli | big gooseberry size |
Saaru podi | 2 tbs |
Turmeric powder/manjal podi | 1/4 tsp |
Salt | 1.5 tsp |
Oil | 1 tbs |
| Curry leaves/karivepillai | few leaves |
| Coriander leaves/kothamalli | roughly chopped |
To make Saaru podi/rasam powder
Ingredient | Quantity |
|---|---|
Coriander seeds/dhaniya | 4 tbs |
Cumin seeds/jeeragam | 1.5 tbs |
Fenugreek seeds/vendhayam | 1.5 tsp |
Dried red chilly/varamilagai | 7-8 |
Curry leaves/karivepillai | 2-3 sprigs |
Asafoetida/perungayam | 1/4 tsp |
Desiccated coconut powder | 1 tbs(optional) |
| Oil | few drops |
For the tempering
Ingredient | Quantity |
|---|---|
Mustard seeds/kadugu | 1/2 tsp |
Cumin seeds/jeeragam | 1/2 |
Asafoetida/perungayam | a pinch |
Dried red chilly/varamilagai | 1(broken) |
Method
- Cook the toor dhal in a pressure cooker for 4-5 whistles with enough water.After cooking mash the dhal with 1/2 cup of water and keep it aside.f the tomatoes are not soft and mushy,pulse it in a blender and keep it aside.
- Heat a pan with few drops of oil and roast the coriander seeds,cumin seeds,red chilly,fenugreek seeds and dried coconut till a nice aroma comes out.Add in the curry leaves and fry it till it becomes crisp.Add in the asafoetida and put off the flame.After cooling grind it to fine powder.
- In a bowl take the crushed or blended tomatoes and to this add the tamarind paste,mashed toor dhal,saaru podi and salt .Then add in the some water mix it well.
- Add coriander leaves and green chilly,keep it on the stove top and allow it to boil.Meanwhile do the tempering with the ingredients and add it to the boiling rasam.Let it cook for a minute,add some chopped coriander leaves and put off the flame.
- Serve it with white rice along with some veggie fry and pappad.
- While serving the rasam mix it well and serve as it tends to settle.
- The saaru podi can be made in bulk and store it in an air tight container.
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