Udupi Rasam

When in India we used to visit the temples in the north west karnataka belt atleast once a year. Udupi and Aanegudde are my favourites among them. The first thing that comes to my mind is the rasam and sambar served in the temples there....yummy!!!

Rasam especially is just heavenly. I love 

the flavour of the masalas blended into the dish

I tried udupi rasam at home and my hubby just loved it... Here goes the recipe for the same...

Prep. Time: 20 mins

Serves: 2-3

INGREDIENTS:

Tomatoes: 1 medium sized

Corriander seeds: 2 tsp

Red chillies: 5-6 nos (adjust as per taste)

Black pepper: 1/2 tsp

Cumin seeds: 1 tsp

Fenugreek (methi seeds): 1/2 tsp

Asafoetida: 1/4 tsp

Grated coconut: 1/2 cup

Jaggery powder: 1 tblsp

Tamarind paste: 1/2 tsp

(or juice from a ping-pong ball sized lump)

Mustard seeds: 1 tsp

Cilantro chopped: 1/2 cup

Curry leaves: a sprig

Oil for tempering

Salt as per taste

METHOD:

Dry roast the chillies, pepper, cumin seeds, fenugreek and corriander seeds. Grind into a powder along with coconut (slightly coarse) using a mixer. This powder can be stored for future use if ground without coconut. I have given measurements required for the rasam. 

Add tomatoes, salt and the tamarind paste with sufficient water to make the rasam dilute and bring to a boil.

Once the raw smell of tamarind is gone, add the ground powder and mix well. Boil for 2-3 more minutes. Add the powdered jaggery and mix well. 

In a kadai heat oil, add the mustard seeds. Once they sputter add the asafoetida and add this to the rasam. Add chopped cilantro and curry leaves.

Serve the steaming hot rasam with rice and enjoy!

Ciao till next time...Have fun! Vidya.