Udupi Rasam
Udupi Rasam is a traditional South Indian soup that is known for its tangy and spicy flavors. It is a popular dish in the Dakshina Karnataka Cuisine, especially in the Udupi region.
Ingredients
- 2 tomatoes, chopped
- 1/2 cup toor dal (split pigeon peas)
- 1 teaspoon tamarind paste
- 1 teaspoon rasam powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 2-3 dry red chilies
- 1/2 teaspoon mustard seeds
- A pinch of asafoetida (hing)
- A few curry leaves
- 2 tablespoons chopped cilantro
- Salt to taste
- 4 cups water
Instructions
- In a pressure cooker, cook the toor dal with 2 cups of water until soft.
- In a separate pot, add the chopped tomatoes, tamarind paste, rasam powder, turmeric powder, and 2 cups of water. Bring to a boil and simmer for 10 minutes.
- Add the cooked dal to the tomato mixture and bring to a boil.
- In a small pan, heat some oil and add the cumin seeds, dry red chilies, mustard seeds, asafoetida, and curry leaves. Sauté until the seeds splutter.
- Pour this tempering over the rasam and mix well. Add salt to taste.
- Garnish with chopped cilantro and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 100 per serving
- Carbohydrates
- 15g
- Protein
- 5g
- Fat
- 3g
Supplies
Pressure cooker Pot Pan
Tools
Spatula Knife Cutting board
Serving suggestions
Udupi Rasam is best served with steamed rice or enjoyed as a hot soup on its own.
Tips & tricks
For extra flavor, you can add a teaspoon of ghee (clarified butter) to the rasam before serving.
Cost
$5