Udupi/Udipi Rasam
Servings Prep Time
4servings 15minutes
Cook Time
20minutes
Servings Prep Time
4servings 15minutes
Cook Time
20minutes
Ingredients
  • 1gooseberry/small lime sized tamarind block
  • 4small tomatoes or 2 medium sized tomatoes
  • 1tsp Salt
  • 1/2tsp Turmeric powder
  • 1/2tsp Hing
  • 2tbsp cooked, mashed toor dal
  • 1 tbsp jaggery
Ingredients For Roasting/Frying
  • 3tbsp Coriander seeds
  • 1tbsp Cumin seeds
  • 1tsp methi/fenugreek seeds
  • 10-15bydage chilies or kashmiri chiliesi used a mix of regular chilies and bydage chilies
  • 4-5tsp coconut oil
Ingredients for Tempering and Garnish
  • 1tsp Mustard seeds
  • 1tsp Cumin seeds
  • 1/4cup cilantro leaves
Instructions
  1. Soak tamarind in warm water. Extract juice, about 1 cup
  2. Boil with chopped tomatoes, salt, turmeric
  3. Heat the coconut oil. Roast the spices one at a time, removing to a plate to cool. The best oil to use here is coconut oil for authentic flavor
  4. Powder the ingredients, with a tiny bit of hing
  5. When the tamarind has cooked down some (about 10 minutes), and lost the raw smell, add about 1 tbsp of the spice powder/rasam powder.
  6. Add the cooked mashed dal diluted with water. The rasam will get frothy in a couple of minutes.
  7. Add the jaggery
  8. Take off heat. Temper with mustard seeds and cumin. Garnish with fresh cilantro. Enjoy with hot steaming rice!
Recipe Notes

I got the recipe for the powder from one of Chef Venkatesh Bhat’s “Samayal Samayal” episodes. Jotted it down quickly as I watched, so hope I got it right.

It’s important to toast the spices only in coconut oil. That is what makes it udupi cuisine. I also used a tsp of fresh coconut and fried it along with the spices. Totally my variation, optional.

It’s also important to add the jaggery at the end to balance out the sourness. I initially didnt buy into the idea, but loved it once I tried making it. Of course, when you make it yourself, you can control how much jaggery you add. I add just a tiny bit.

The powder can be stored for a week or two, and used as a finishing podi for curries such as tindora (ivy gourd), and eggplant.