Udupi Style Rasam is the perfect dish to relish during winter. But, I love its flavors so much that I do not wait till winter to prepare it. Instead, I make sure to make it every now and then to satiate my taste buds. It is heartwarming, rich, and is made from an amazing blend of spices, called Rasam Powder which can be either made at home or can be purchased from the store.
Udupi Style Rasam is actually a thin, gravy like dish which is very famous in South India. Different regions of South India prepare different variations of it and they employ varied styles for preparing Udupi Style Rasam. Hence, as you see, there are many emotions and motley of tradition involved with Udupi Style Rasam. The spicy, tangy rasam is generally relished with piping hot serving of white rice, and Masala Papad is served as an accompaniment with these two dishes. The Udupi Style Rasam is made from the Udupi Style Rasam powder, which is a blend of spices, but unlike other rasam powders, it does not have pepper as an ingredient.
Make Udupi Style Rasam and rice at home, whenever you feel like eating a wholesome meal and feel rejuvenated. I am sure this simple, scrumptious meal would make you smile from ear to ear. Save its recipe and make sure to prepare it this weekend, okay?
Recipe to make Udupi Style Rasam
- Water - 4 cups
- Tomatoes - 1 cup ( Chopped )
- Toor Dal - ½ cup
- Green chili - 2 ( Slit into halves )
- Turmeric powder - ½ tsp
- Salt to taste
- Tamarind - soak small lemon size ball in water and extract the juice
- Jaggery - 1 tbsp
- Udupi Style Rasam Powder - 3 tbsp
- Coriander - for garnishing
- For tempering
- Coconut oil - 1 tbsp
- Mustard seeds - 1 tsp
- Hing - ¼ tsp
- Dry red chilies - 2
- Curry leaves - 10-15
- Add water, tomatoes, toor dal, green chillie, turmeric powder and salt in a pressure cooker and pressure cook till dal is done.
- Remove the pressure cooker from heat and let the pressure release.
- Add tamarind extract, jaggery and rasam powder and let it simmer for a few minutes.
- Mean while, heat coconut oil in a pan.
- Add mustard seeds, hinge, dry red chilies and curry leaves and let them crackle for a few seconds.
- Pour the tempering over the simmering Rasam.
- garnish with coriander leaves.
- Serve hot.