Udupi

Udupi rasam

Name: Udupi rasam
Total time: 30 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 1/3 cup toor dal (split pigeon peas); 1/4 tsp turmeric (ground turmeric); 2 chopped tomato; Tamarind, small lime sized ball, soaked; 1 tbsp jaggery; 1 heaped tbsp Udupi rasam powder rasam powder; 2 tbsp ground with the powder fresh grated coconut; 3 1/2 cups water; 1 tsp salt; 2 tsp ghee; 1/2 tsp mustard seeds; 1 dried red chilli; a generous pinch asafoetida; a sprig curry leaves; Coriander leaves (cilantro), chopped

Sweet, sour and spicy with a whisper of coconut. The temple town rasam that makes plain rice a feast.

30 minTime

5 gProtein each

mediumSpice

The Udupi balance2 chapters · 1 min read

Make it your way

Grandma's wayToor dal, tomato, tamarind, jaggery and Udupi rasam powder with coconut.

The original

133kcalsame

5 gproteinsame

4 gfibresame

30minutessame

Udupi rasam.

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)⅓ cup

Turmeric (ground turmeric)¼ tsp

Tomato2, chopped

Tamarindsmall lime sized ball, soaked

Jaggery1 tbsp

Rasam powder1 heaped tbsp Udupi rasam powder

Fresh grated coconut2 tbsp, ground with the powder

Water3½ cups

Salt1 tsp

Ghee2 tsp

Mustard seeds½ tsp

Dried red chilli1

Asafoetidaa generous pinch

Curry leavesa sprig

Coriander leaves (cilantro)chopped

Method

4 steps

1Pressure cook toor dal with turmeric and 1 1/2 cups water for 3 whistles. Mash well.
2Simmer tomato, tamarind water, jaggery and salt with 1 cup water for 8 minutes.
3Grind rasam powder with coconut and a little water to a paste. Add with the dal and remaining water and bring just to a froth.
4Temper mustard, red chilli, asafoetida and curry leaves in ghee and pour over. Add coriander and cover 5 minutes.

Serve it like this

Serve piping hot over steamed rice with a spoon of ghee, or in a small tumbler to sip. Papad and a poriyal on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Udupi

Udupi rasam

Sweet, sour and spicy with a whisper of coconut. The temple town rasam that makes plain rice a feast.

30 minTime

5 gProtein each

mediumSpice

The Udupi balance2 chapters · 1 min read

Make it your way

Grandma's wayToor dal, tomato, tamarind, jaggery and Udupi rasam powder with coconut.

The original

133kcalsame

5 gproteinsame

4 gfibresame

30minutessame

Udupi rasam.

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)⅓ cup

Turmeric (ground turmeric)¼ tsp

Tomato2, chopped

Tamarindsmall lime sized ball, soaked

Jaggery1 tbsp

Rasam powder1 heaped tbsp Udupi rasam powder

Fresh grated coconut2 tbsp, ground with the powder

Water3½ cups

Salt1 tsp

Ghee2 tsp

Mustard seeds½ tsp

Dried red chilli1

Asafoetidaa generous pinch

Curry leavesa sprig

Coriander leaves (cilantro)chopped

Method

4 steps

1Pressure cook toor dal with turmeric and 1 1/2 cups water for 3 whistles. Mash well.
2Simmer tomato, tamarind water, jaggery and salt with 1 cup water for 8 minutes.
3Grind rasam powder with coconut and a little water to a paste. Add with the dal and remaining water and bring just to a froth.
4Temper mustard, red chilli, asafoetida and curry leaves in ghee and pour over. Add coriander and cover 5 minutes.

Serve it like this

Serve piping hot over steamed rice with a spoon of ghee, or in a small tumbler to sip. Papad and a poriyal on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Udupi rasam

Make it your way

Ingredients

Method

Udupi rasam

Make it your way

Ingredients

Method

Make it a meal