This is a very very special guest post for many reasons. The foremost among them is that it is by Anupama Michael (nee Bhandari), a school friend. The second is that Udupi Rasam is among my most favourite dishes ever. I indulge in it at Sri Krishna Udupi in Matunga but have never made it at home. So when Anupama posted the recipe and a picture on one of the food groups on Facebook and I just had to try it immediately (well not immediately immediately as I was at work and had to wait about 6 hours before I got home.).
Finally, the best part is that this was not a planned post but a spur-of-the-moment-one, which when combined with the reasons mentioned earlier makes it super special. 🙂
Anupama and I studied in the same school and ran into each other for a few years thereafter. As is wont with the passing of time, we lost touch till we reconnected via Facebook a couple of years ago. That is when I saw facets on Anupama that I never knew. One of the newly discovered facets was that Anu was a fellow foodie and great cook. We have been making plans to meet and I hope we do soon. I know lots of yummy food awaits me at any such meet. 🙂 🙂
Now without further ado, I present Anupama’s Super Delicious Udupi Temple Rasam.
Time: 30 Mins
- Udad Dal – 2 tsp
- Methi Seeds – 1/4 tsp
- Peppercorns – 5-6
- Saboot Dhania or Coriander Seeds – 4 tsp
- Jeera or Cumin Seeds – 1/2 tsp
- Hing or Asafoetida – 1/4 tsp
- Raw Rice – 2 tsp
- Spicy Dry Red Chillies – 4
- Kashmiri Red Chillies – 3
- Fresh Grated Coconut – 3 tsp
- Haldi or Turmeric – 1/4 tsp
- Tamarind – 3/4″ ball
- Purée of 1 large tomato
- Grated Jaggery – 1/2 tsp
- Finely Chopped Fresh Dhania or Coriander Leaves – 2 tsp
- Green Chilli – 1 Slit
- Lemon Juice – 1 tsp
- Oil (preferable til/sesame/gingelly) – 2 tsp
- Salt to Taste
- Ghee – 1/2 tsp (Vegans can use oil)
- Rai or Mustard Seeds – 1/2 tsp
- Few leaves of kadipatta or curry leaves
Method to Prepare the Masala
- In an iron kadai, take 1/2 tsp oil and roast the udad dal.
- When the dal turns slightly pink, remove it from the wok and set aside. Do not over roast.
- To the same kadai, add a few drops of oil.
- Roast methi and peppercorns.
- When the methi starts to change colour, remove and add to the udad dal.
- To the same kadai, add a 1/2 tsp of oil.
- Roast Dhania seeds, jeera, hing, and raw rice.
- When the rice turns opaque, remove and add to the udad dal.
- Add the remaining oil to the kadai.
- Add the spicy red chillies and kashmiri red chillies.
- Stir-fry for a minute.
- Remove from the oil and add to the udad dal + spice mix.
- Discard any oil in the kadai.
- In the same kadai, dry roast the coconut till golden brown.
- Add the haldi to the coconut and sauté for a minute.
Grinding the Masala
- First grind the coconut till it is very fine.
- Add all the roasted dry ingredients and tamarind along with about 3 to 4 tbsp of water.
- Grind to a fine paste.
Method to Make the Rasam
- Take an empty kadai.
- Add the rasam paste to the kadai along with about 500 to 600 ml of water.
- Add the tomato puree, salt, slit green chilli, jaggery, and finely chopped dhania leaves.
- Bring to a boil.
- Adjust the balance of the dish.
- In a ladle, heat ghee.
- Add mustard seeds and wait till they splutter.
- Turn off the heat.
- Add curry leaves to the ghee.
- Mix and let sit for 10 seconds.
- Add the tempering/seasoning to the Udupi Rasam.
- Add the lemon juice. Mix well.
- Serve piping hot with steamed rice, a drop of ghee and deep fried papadoms. 🙂 🙂
I am taking this to: