Udupi Temple Rasam – A Guest Post by Anupama Michael

Udupi Temple Rasam
Udupi Temple Rasam

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

Serves: 4


  1. Udad Dal – 2 tsp
  2. Methi Seeds – 1/4 tsp
  3. Peppercorns – 5-6
  4. Saboot Dhania or Coriander Seeds – 4 tsp
  5. Jeera or Cumin Seeds – 1/2 tsp
  6. Hing or Asafoetida – 1/4 tsp
  7. Raw Rice – 2 tsp
  8. Spicy Dry Red Chillies – 4
  9. Kashmiri Red Chillies – 3
  10. Fresh Grated Coconut – 3 tsp
  11. Haldi or Turmeric – 1/4 tsp
  12. Tamarind – 3/4″ ball
  13. Purée of 1 large tomato
  14. Grated Jaggery – 1/2 tsp
  15. Finely Chopped Fresh Dhania or Coriander Leaves – 2 tsp
  16. Green Chilli – 1 Slit
  17. Lemon Juice – 1 tsp
  18. Oil (preferable til/sesame/gingelly) – 2 tsp
  19. Salt to Taste

For seasoning

  1. Ghee – 1/2 tsp (Vegans can use oil)
  2. Rai or Mustard Seeds – 1/2 tsp
  3. Few leaves of kadipatta or curry leaves

Method to Prepare the Masala

  1. In an iron kadai, take 1/2 tsp oil and roast the udad dal.
  2. When the dal turns slightly pink, remove it from the wok and set aside. Do not over roast.
  3. To the same kadai, add a few drops of oil.
  4. Roast methi and peppercorns.
  5. When the methi starts to change colour, remove and add to the udad dal.
  6. To the same kadai, add a 1/2 tsp of oil.
  7. Roast Dhania seeds, jeera, hing, and raw rice.
  8. When the rice turns opaque, remove and add to the udad dal.
  9. Add the remaining oil to the kadai.
  10. Add the spicy red chillies and kashmiri red chillies.
  11. Stir-fry for a minute.
  12. Remove from the oil and add to the udad dal + spice mix.
  13. Discard any oil in the kadai.
  14. In the same kadai, dry roast the coconut till golden brown.
  15. Add the haldi to the coconut and sauté for a minute.

Grinding the Masala

  1. First grind the coconut till it is very fine.
  2. Add all the roasted dry ingredients and tamarind along with about 3 to 4 tbsp of water.
  3. Grind to a fine paste.

Method to Make the Rasam

  1. Take an empty kadai.
  2. Add the rasam paste to the kadai along with about 500 to 600 ml of water.
  3. Add the tomato puree, salt, slit green chilli, jaggery, and finely chopped dhania leaves.
  4. Bring to a boil.
  5. Adjust the balance of the dish.
  6. In a ladle, heat ghee.
  7. Add mustard seeds and wait till they splutter.
  8. Turn off the heat.
  9. Add curry leaves to the ghee.
  10. Mix and let sit for 10 seconds.
  11. Add the tempering/seasoning to the Udupi Rasam.
  12. Add the lemon juice. Mix well.
  13. Serve piping hot with steamed rice, a drop of ghee and deep fried papadoms. 🙂 🙂
Udupi Temple Rasam - Plated
Udupi Temple Rasam – Plated


I am taking this to:


  1. Your site is fantastic. Just one request, could you please include a print-friendly option to recipes can be easily printed on A4. Tks

I would love to hear your thoughts and suggestions. Do leave me a comment.