In the colorful tapestry of Indian cuisine, Udupi Rasam stands out as a vibrant and flavorful dish that warms the soul. This South Indian classic, also known as Tomato Saaru, brings together a harmonious blend of tangy tomatoes, aromatic spices, and the comforting goodness of homemade broth. Today, we’re going to dive into the pots and pans to create this delightful recipe that will transport you to the lush landscapes of Udupi and the coastal charm of Mangalore. Get ready to embark on a culinary journey as we unravel the secrets of making this Kannadiga gem – Udupi Rasam!
**Udupi Rasam Recipe – Tomato Saaru Recipe**
**Ingredients:**
– 3 ripe tomatoes, chopped
– 1/2 cup toor dal (split pigeon peas), cooked and mashed
– 2 tablespoons tamarind pulp
– 1 teaspoon jaggery or brown sugar
– 1 tablespoon rasam powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon mustard seeds
– 1/2 teaspoon cumin seeds
– A pinch of asafoetida (hing)
– 1 sprig curry leaves
– 2-3 dried red chilies
– Salt, to taste
– Fresh coriander leaves, for garnish
– 1 tablespoon ghee or oil
**Instructions:**
1. **Prepare the Tamarind Pulp:** In a small bowl, soak the tamarind in warm water for a few minutes. Squeeze the tamarind to extract the pulp and strain it to remove any solids. Set aside.
2. **Cook the Tomatoes:** In a deep saucepan, add the chopped tomatoes along with a cup of water. Cook on medium heat until the tomatoes turn soft and mushy.
3. **Add the Tamarind and Spices:** Pour in the prepared tamarind pulp and mix well. Stir in the rasam powder, turmeric powder, and jaggery. Let the mixture simmer for a few minutes to allow the flavors to meld.
4. **Make the Seasoning:** In a small pan, heat ghee or oil over medium heat. Add mustard seeds and let them splutter. Toss in the cumin seeds, curry leaves, asafoetida, and dried red chilies. Sauté until the spices release their aroma.
5. **Combine the Dal:** Add the cooked and mashed toor dal to the tomato-tamarind mixture. Stir everything together, ensuring the dal blends seamlessly into the rasam.
6. **Season with Salt:** Season the rasam with salt according to your taste. Let it simmer on low heat for a few more minutes to allow the flavors to infuse.
7. **Garnish and Serve:** Finally, garnish your Udupi Rasam with freshly chopped coriander leaves for a burst of freshness and color. Turn off the heat and serve the hot, aromatic rasam with rice or enjoy it as a comforting soup on its own.
A sip of this Udupi Rasam will transport you to the bustling spice markets of Karnataka, where the aromas of roasted coriander, fiery red chilies, and earthy cumin fill the air. The tanginess of tomatoes, the warmth of spices, and the heartiness of dal come together in perfect harmony, creating a symphony of flavors that will surely delight your taste buds. So, the next time you crave a taste of South India, whip up a batch of Udupi Rasam and savor the rich culinary heritage of the region. Flavorful, aromatic, and soul-satisfying – this Tomato Saaru recipe is a treasure worth discovering in your cozy kitchen!
