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.
2tbspFinely Chopped Fresh Dhania or Coriander Leaves
1Slit Green Chilli
1tspLemon Juice
2tspOil(Preferably Til, Sesame or Gingelly Oil)
Salt to Taste
For seasoning
1/2tspGhee(Vegans can use oil)
1/2tspRai 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.