Udupi Tomato Rasam/Tomato Saaru

Starting the 4th and final week of Blogging Marathon #66 with Regional recipes.For the regional theme I chose to share some of the Karnataka dishes.Today's recipe is a simple yet comforting rasam.We make rasam in a slightly different way and the rasam powder uses lot of black pepper.Also we grind the the rasma powder to a bit coarse consistency.
But this rasam powder doesn't need any black pepper and the flavor and taste comes from the red chilly and coriander seeds.And the powder needs to be powdered to a fine powder.Lets move on to the recipe................

                                                 

                                                                                                           Udupi Tomato Rasam

                                                                

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   Basic Information

   Preparation time ~ 15 -20minutes
   Cooking time ~ 10 minutes

   Serves ~ 3

   

  Ingredients

Ingredient	Quantity
Tomato	2 (medium size)
Toor dhla/thuvaram paruppu	2 tbs
Tamarind/puli	big gooseberry size
Saaru podi	2 tbs
Turmeric powder/manjal podi	1/4 tsp
Salt	1.5 tsp
Oil	1 tbs
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli	roughly chopped

   To make Saaru podi/rasam powder

Ingredient	Quantity
Coriander seeds/dhaniya	4 tbs
Cumin seeds/jeeragam	1.5 tbs
Fenugreek seeds/vendhayam	1.5 tsp
Dried red chilly/varamilagai	7-8
Curry leaves/karivepillai	2-3 sprigs
Asafoetida/perungayam	1/4 tsp
Desiccated coconut powder	1 tbs(optional)
Oil	few drops

   For the tempering

  

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Cumin seeds/jeeragam	1/2
Asafoetida/perungayam	a pinch
Dried red chilly/varamilagai	1(broken)

  Method

• Cook the toor dhal in a pressure cooker for 4-5 whistles with enough water.After cooking mash the dhal with 1/2 cup of water and keep it aside.f the tomatoes are not soft and mushy,pulse it in a blender and keep it aside.
• Heat a pan with few drops of oil and roast the coriander seeds,cumin seeds,red chilly,fenugreek seeds and dried coconut till a nice aroma comes out.Add in the curry leaves and fry it till it becomes crisp.Add in the asafoetida and put off the flame.After cooling grind it to fine powder.

• In a bowl take the crushed or blended tomatoes and to this add the tamarind paste,mashed toor dhal,saaru podi and salt .Then add in the some water mix it well.

• Add coriander leaves and green chilly,keep it on the stove top and allow it to boil.Meanwhile do the tempering with the ingredients and add it to the boiling rasam.Let it cook for a minute,add some chopped coriander leaves and put off the flame. 

• Serve it with white rice along with some veggie fry and pappad.

• While serving the rasam mix it well and serve as it tends to settle.
• The saaru podi can be made in bulk and store it in an air tight container.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66.

Posted in: Blogging Marathon,Sambhar/Kuzhambu/Rasam