Udupi Rasam from Ingredients

Udupi Rasam from basic ingredients

We have visited Sri Udupi Krishna Temple a couple of times. When we plan a trip to Udupi, it will be for a few days to enjoy the scenery and atmosphere. On a few occasions, we had the opportunity to enjoy the Udupi Rasam prepared inside the temple premises. I have also observed, Rasam comes first followed by Sambar in the sequence while serving. You might have rightly guessed the reason. Let us enjoy the Rasam from basics. The Udupi Rasam is made from freshly prepared Udupi Rasam Powder, Udupi Sambar Masala and a process. The aroma will be attracting the children, adults and the elders alike, all falling under the Shakespear’s Seven Ages of Man.

Udupi Rasam	Masala
Dried red chillies	25-30 Nos
Mustard	1/2 tsp
Curry leaves	6 to 8
Cumin seeds	2 tsp
Coriander seeds	2 tbs
Urad dal	2 tbs
Methi seeds	2 tbs
tsp	tea spoon
tbs	table spoon

Udupi Sambar	Masala
Urad Dahl	1 tbs
Chena Dahl	1/2 tbs
Coriander seeds	1 tbs
Cumin seeds	2 tsp
Fenugreek Seeds	1/2 tsp
Red Chilli	4-6 Big_Med
Coconut Grated	1 cup
tsp	tea spoon
tbs	table spoon

Ingredients	Udupi Rasam
Tomato	2 nos
Tur Dahl	1/2 cup
Tamarind Paste	1 tbs
Green Chilli	2 nos split
Turmeric	1/2 tsp
Jaggery	2-3 tbs
Coriander Leaves	chopped
Curry Leaves	6 to 8
Asafoetida	1 pinch
Lemon	1/2 medium
tsp	tea spoon
tbs	table spoon

Preparation of Udupi Tomato Rasam Powder

Preheat a kadai for a few minutes to drive out water particles and moisture. Dry fry Chillies, mustard and curry leaves in a medium heat for a couple of minutes. Then add coriander seeds, cumin seeds, urad dahl followed by fenugreek seeds, turning the ingredients slowly and steadily. Turn off the heat, when the Urad dahl turn brownish and allow the ingredients to cool off in the kadai itself for 10 to 15 minutes. 

Now dry grind the cooled ingredients into powder. You can safely name this powder as home ground masala for Udupi Tomato Rasam. Since it is done out of contact with moisture, the powder will last long. This powder shall be used by us for making the Tomato Rasam Udupi Style. 

This concludes the preparation of Udupi Tomato Rasam Powder. 

Preparation of Udupi Sambar Masala Powder

Preheat a kadai for a few minutes to drive out water particles and moisture. Fry separately Chena dahl for a few minutes till it turns light brownish. Keep it separate. Dry fry Chillies, Urad dahl, Coriander seeds, Cumin seeds, Fenugreek for 2-3 minutes. Then add grated coconut and fry for 1-2 minutes. Turn off the heat and allow the ingredients to cool off in the kadai itself for 10 to 15 minutes. Since all the ingredients are dry fried, you can store the sambar powder in an airtight container free from moisture for atleast a week.

This concludes the preparation of Udupi Sambar Masala Powder

Preparation of Udupi Tomato Rasam- Fine cooking

Slice and Cut tomato into small pieces. If you are interested you can follow the simple technique for Shredding Tomato.

Wash and clean the Tur dahl in water repeatedly till the foam gets cleared and you are able to see the grains clearly. The washing and cleaning will also get rid of any water soluble pesticides. Add small quantity of water and then add the shredded tomatoes. Keep the pressure cooker under high heat for 3 whistles and  spare a good 15 minutes to cool off inside the pressure cooker.  

Now with a potato masher, mash the dahl-tomato to a fine paste like consistency.

Transfer the tamarind paste, salt, green chillies, turmeric and Jaggery in a thick stainless steel utensil. Add half a cup of water to this utensil. Then add cooked and mashed dahl-tomato paste. Add 2 teaspoon of Sambar Masala Powder and curry leaves. Boil for 3-5 minutes. You can now add 2 cups of water to the concentrate and dilute the rasam. Heat it again after adding water to boil and allow the rasam to cool. You can heat cooking oil separately and add Mustard seeds. When the sputtering stops, transfer the contents into the rasam. If you like add Asafoetida and lemon juice to taste. In the last after the rasam settles down, add finely chopped coriander leaves evenly as a sign off. You can now cover the rasam with a lid, to contain the flavour. 

Rangarajan Ramaswamy Bangalore 26.08.2013