Udupi Rasam: Recipe by Anupama Michael

Today, I am presenting the updated recipe post for Udupi Rasam that I learnt from my childhood friend Anupama Michael in 2014. I make this rasam very often but have finally got around to updating this post again today.

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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 Lunch Home 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. 🙂 🙂

Udupi is a town in South India famous for the Sri Krishna Temple and its eponymous cuisine. Dotted all over Mumbai are Udupi restaurants that serve quintessentially South Indian snacks like Idli, Vada, Upma, Kesari and more. The Udupi Lunch Homes serve sumptuous traditional lunch and dinner that fill the stomach and gladden the soul.

Do try the other recipes I have learnt from Anupama including:

• Idli Upkari: A Snack with Leftover Idlis
• Spicy Milagai Podi with Tuvar Dal & Tamarind
• Khalle Ambe Gotsu | Uppu Manga Gojju
• Khalle Ambo | Uppu Manga | Uppu Mavinikai | Mangoes in Brine
• Dalithoy | Konkani Style Tempered Dal
• Sanna Polo: Crisp, Spicy Dosa from GSB Cuisine

Now without further ado, I present Anupama’s Super Delicious Udupi Rasam.

Tip: The Udupi Rasam gets its depth of flavour from the roasting of the spices. Do roast the spices and the coconut over medium heat and patiently. You will be amply rewarded by the deliciousness of the rasam.

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How to Make Udupi Temple Rasam

1. Roasting the Ingredients for the Udupi Rasam Paste
   This is by far the most important step. Please do patiently roast each ingredient separately as explained and over medium heat.
   1. In a Kadhai, over medium flame, heat 1/2 tsp oil and add 2 udad dal.
   2. Stir-fry the udad dal till it turns light brown. Be careful and ensure you do not over roast the dal.
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   3. Remove the fried dal from the kadhai and transfer to a plate.
   4. To the same kadhai, add 1/4 tsp oil.
   5. Now add 1/4 tsp methi and 1/4 tsp peppercorns.
   6. Stir-fry till the methi starts to change colour.
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   7. Transfer the fried methi and pepper to the plate with the fried udad dal.
   8. To the same kadhai, add a 1/2 tsp of oil.
   9. Next, add 4 tsp coriander seeds, 1/2 tsp cumin seeds, 2 tsp raw rice, and 1/4 tsp asafoetida.
   10. Stir-fry till rice turns opaque.
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   11. Remove from the Kadhai and transfer to the plate containing the other fried ingredients.
   12. Add 3/4 tsp oil to the Kadhai.
   13. Add 4 spicy red chillies and 3 Kashmiri red chillies.
   14. Stir-fry for a minute.
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   15. Remove from the oil and add to the fried ingredients.
   16. Discard any oil remaining in the Kadhai.
   17. In the same Kadhai, over medium flame, dry roast 2 tbsp coconut till golden brown.
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   18. Turn off the heat.
   19. Add 1/4 tsp haldi to the coconut and mix well.
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   20. Add the roasted coconut to the rest of the fried ingredients.
2. Grinding the Masala
   1. Add all the fried and roasted ingredients and 3/4″ ball of tamarind to a chutney grinder.
   2. Grind to a coarse powder.
   3. Add 1/2 cup water and grind to a thick smooth paste.
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3. Making the Udupi Rasam
   1. To an empty kadhai or heavy-bottomed vessel, add the ground paste, 1/4 cup tomato puree, 1 slit green chilli, 1/2 tsp jaggery, 2 tbsp chopped coriander leaves, and salt to taste.
   2. Mix well.
   3. Add 2 to 2.5 cups of water, and mix well. Adjust the consistency of the rasam to your liking. However, do remember that this rasam is thicker than the usual rasams.
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   4. Over medium heat, bring the Udupi Rasam to a boil.
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   5. Adjust the balance of the dish. Add more salt or jaggery, if needed.
4. Adding the Tempering
   1. In a ladle, heat 1/2 tsp ghee.
   2. Add 1/2 tsp mustard seeds and wait till they splutter.
   3. Turn off the heat.
   4. Add a few curry leaves to the hot ghee.
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   5. Mix and let the curry leaves sit in the hot ghee for a few seconds.
   6. Add the tempering to the Udupi Rasam.
5. Finally add 1 tsp lemon juice to the rasam and mix well.
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6. Serve piping hot Udupi Rasam with steamed rice, a drop of ghee and deep fried papadoms.

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Recipe for Udupi Rasam

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Udupi Rasam

Aruna

This recipe for the Udupi Temple Rasam was shared by my childhood friend Anupama in 2014 and has become a staple in my home. What I love about this rasam is that it is thicker than the regular rasams and has a robust flavour. Serve it hot with rice, ghee, and papads and you will have a soul-satisfying meal.

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Cook Time 30 minutes mins

Course Accompaniment, Dinner, Lunch

Cuisine Indian, Karnataka, South Indian, Udupi

Servings 4 People

Calories 75 kcal

Equipment

• Kadhai or Wok
• Heavy-bottomed Vessel (1.5 litre capacity)
• Ladle
• Grinder

Ingredients

  

1x2x3x

For the Udupi Rasam Base

• 2 tsp Udad Dal
• 1/4 tsp Methi Seeds
• ¼ tsp Peppercorns
• 4 tsp Saboot Dhania or Coriander Seeds
• 1/2 tsp Jeera or Cumin Seeds
• 1/4 tsp Hing or Asafoetida
• 2 tsp Raw Rice
• 4 Spicy Dry Red Chillies
• 3 Kashmiri Red Chillies
• 2 tbsp Fresh Grated Coconut
• 1/4 tsp Haldi or Turmeric
• 3/4 " ball Tamarind

Other Ingredients

• 1/4 Cup Tomato Puree (Grind 1 large tomato)
• 2.5 Cups Water
• 1/2 tsp Grated Jaggery
• 2 tbsp Finely Chopped Fresh Dhania or Coriander Leaves
• 1 Slit Green Chilli
• 1 tsp Lemon Juice
• 2 tsp Oil (Preferably Til, Sesame or Gingelly Oil)
• Salt to Taste

For seasoning

• 1/2 tsp Ghee (Vegans can use oil)
• 1/2 tsp Rai or Mustard Seeds
• Few leaves of Kadipatta or Curry Leaves

Instructions

 

Preparing the Masala

• In a Kadhai, over medium flame, heat 1/2 tsp oil and add 2 udad dal.
• Stir-fry the udad dal till it turns slightly brown. Do not over roast.
• Remove the fried dal from the kadhai and transfer to a plate.
• To the same Kadhai, add 1/4 tsp oil.
• Add 1/4 tsp methi and 1/4 tsp peppercorns.
• Stir-fry till the methi starts to change colour.
• Remove the fried methi and pepper. Transfer to plate with the fried udad dal.
• To the same kadhai, add a 1/2 tsp of oil.
• Add 4 tsp coriander seeds, 1/2 tsp cumin seeds, 2 tsp raw rice, and 1/4 tsp asafoetida.
• Stir-fry till rice turns opaque.
• Remove from the Kadhai and transfer to the plate containing the other fried ingredients.
• Add ¾ tsp oil to the Kadhai.
• Add 4 spicy red chillies and 3 Kashmiri red chillies.
• Stir-fry for a minute.
• Remove from the oil and add to the fried ingredients.
• Discard any oil remaining in the Kadhai.
• In the same Kadhai, over medium flame, dry roast 2 tbsp coconut till golden brown.
• Turn off the heat.
• Add the haldi to the coconut and mix well.
• Add the coconut to the rest of the fried ingredients.

Grinding the Masala

• Add all the fried and roasted ingredients and 3/4″ ball of tamarind to a chutney grinder.
• Grind to a coarse powder.
• Add 1/2 cup water and grind to a smooth paste.

Making the Udupi Rasam

• To an empty kadhai or heavy-bottomed vessel, add the ground paste, 1/4 cup tomato puree, 1 slit green chilli, 1/2 tsp jaggery, 2 tbsp chopped coriander leaves, and salt to taste.
• Mix well.
• Add 2 to 2.5 cups of water, and mix well.
• Over medium heat, bring the Udupi Rasam to a boil.
• Adjust the balance of the dish. Add more salt or jaggery, if needed.

Adding the Tempering

• In a ladle, heat 1/2 tsp ghee.
• Add 1/2 tsp mustard seeds and wait till they splutter.
• Turn off the heat.
• Add a few curry leaves to the hot ghee.
• Mix and let sit for 10 seconds.
• Add the tempering/seasoning to the Udupi Rasam.
• Finally add 1 tsp lemon juice to the rasam and mix well.

Serving the Udupi Rasam

• Serve piping hot Udupi Rasam with steamed rice, a drop of ghee and deep fried papadoms.

Nutrition

Calories: 75 kcalCarbohydrates: 9 gProtein: 2 gFat: 4 gSaturated Fat: 1 gCholesterol: 2 mgSodium: 53 mgPotassium: 115 mgFiber: 3 gSugar: 2 gVitamin A: 329 IUVitamin C: 4 mgCalcium: 22 mgIron: 1 mg

Keyword Rasam, Udupi Rasam, Udupi Temple Rasam, Vegan, Vegetarian

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

I first posted this recipe is November 2014 and have now updated it with new pics and a printable recipe card.