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Mouthwatering Udupi Tomato Rasam
Udupi tomato rasam has ripe red tomatoes, cooked tur dal, saaru podi or rasam powder and tamarind as its main players other than the finishing touch of tempering of spices and garnish of coriander leaves. Fresh coconut is also used by most Udupi home cooks. It is the saaru podi which sets this flavorful rasam apart from the everyday rasam. It is a lovely warming soup to sip on a cold dull day or if you are sick with a nagging cough or cold.
Ingredients
Cooked tur dal - 1/2 cup, Tomatoes - 2, large, mashed lightly, Tamarind - soak medium lemon sized ball in 1/2 cup warm water and extract the juice, Water - 4 cups, Saaru/rasam podi - 2 1/2 tbsps, heaped, Green chilies - 2, Turmeric powder - 1/4 tsp, Jaggery - 1 tbsp and Salt to taste.
For tempering
Mustard seeds - 1/2 tsp, Urad dal - 1/2 tsp, Red chilies - 1, tear into pieces, Curry leaves - 1 sprig, Coriander leaves - 2 tbsps, finely chopped, Oil or ghee - 1 tbsp.
For Saar/Rasam podi
Red chilies - 7-8, Coriander seeds - 2 tbsps, Cumin seeds - 1/2 tsp, Mustard seeds - 1/2 tsp, Methi seeds - 1/4 tsp, Curry leaves - 1 sprig, Grated coconut - 1 1/2 tbsps (optional), Asafoetida - 1/4 tsp.
How to prepare
First make the rasam/saaru podi/powder. Dry roast fenugreek seeds on low flame till it turns
light red. Remove to a bowl and set aside. Dry roast mustard seeds on low flame for 4 mts. Remove to a bowl and set aside. Next dry roast coriander seeds and cumin seeds for 4-5 mts on low flame or till it emits a nice aroma. Dry roast curry leaves and red chilies on low flame till the chilies turn crisp. Remove to the bowl and set aside. Allow to cool. Add asafoetida and grind to a slightly coarse powder. Set aside.
In a stainless steel bowl, add water, tamarind extract, salt, turmeric powder, green chilies, chopped tomatoes, jaggery and curry leaves. Bring to a boil and allow to boil for 7 to 8 mts or till the raw smell of tamarind disappears.
Add the cooked tur dal, rasam powder and grated coconut and continue to cook on medium high for another 6-7 mts. Reduce the flame and add fresh coriander stalks.
While the rasam is simmering, prepare the tempering. Heat oil or ghee in a small pan, add mustard seeds and as they splutter, add urad dal, red chilies, curry leaves and asafoetida. Once the dal turns red, pour the tempering to the simmering rasam.
Add fresh coriander leaves and turn off flame. Place lid and allow to rest for a few minutes before serving with warm rice.
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