Only the people who visited the Udupi temple and tasted the food there will know the divine taste of rasam served there. I got the right recipe after so many searches, atlast from my cousin's nighbour whose native is Udupi. Though I tried this many times, I was fully satisfied only after making the Rasam following the recipe given by her...
- Pre time : 15 mins
- Cooking time: 25 mins
- Serves: 4
Ingredients for making Udupi rasam:
Tamarind a lemon size
Turmeric powder 1/4 teea spoon
Jagerry powder a gooseberry size
Tur dal 3 tb spoons pressurecooked with water turmeric powder
Salt to taste
Ghee 1 tea spoon
Mustard seeds and cumin seeds for seasoning
Curry leaves and Coriander leaves for garnishing
Udupi Rasam Powder:
Red chillies 5 (preferable byadgi chillis for colour and flavour)
Coriander seeds 5 tea spoons
Cumin seeds 2 tea spoons (Jeeragam)
Fenugreek seeds 3/4 tea spoon (Venthayam)
Curry leaves 15
Asafoetida powder 1/2 tea spoon
Mustard seeds 3/4 tea spoon
Oil 2 tea spoons
Heat a pan with oil and fry the above items one by one. Fenugreek should be fried to golden brown or it will give bitter taste. Then coarsely powder all the items and keep aside.
How to make Udupi Rasam?
Pressure cook the tur dal to soft and keep aside.
Extract 4 cups of juice from tamarind.
Boil it in a pan with chopped tomatoes, turmeric powder and salt.
Wait till the raw smell goes.
Now add the rasam powder and Jaggery to it and mix well.
After 2 minutes mix a cup of water with the boiled dal and pour to the boiling rasam.
Wait till the bubbles form all over.
Switch off the stove.
Do the seasoning with ghee and garnish the rasam.
Enjoy the divine taste.