Udupi rasam or udupi saaru is a thin lentil soup full of teasing flavours, which can be a comforting soup during cold days or as an everyday side along with rice.
In coastal Karnataka, saaru can sometimes be thin lentil, kokum, tomato, horse gram, tamarind, pepper based soups. But in some household even the coconut based vegetable, fish, chicken curries are also addressed as saaru.
Back home we call only dal and rasam as saaru or saar in tulu.
This recipe is an instant recipe if you have udupi rasam powder handy. And this can be prepared with pantry staple ingredients.
Normally split pigeon peas/ toor dal is used, but this can be prepared with split green gram (moong dal) and also split red gram (masoor dal).
This recipe tastes good even without tempering. If you feel like adding one you can do that, as in this recipe.
How to make udupi rasam recipe
1- In a pressure cooker, cook 1/4 cup washed toor dal/ split pigeon pea, chopped tomato, green chillies, turmeric powder, salt with 1 cup of water, keeping the flame medium for 4 whistles. Switch off the stove and let pressure to release naturally.
Once the pressure is released completely, open the lid. Using the back of the spoon mash the dal smooth.
2- Soak 1/2 tbsp of tamarind flesh with 2 tbsp water before hand for 15 minutes. Squeeze and filter the liquid, keep it ready.
3- In a cooking pot, add tamarind solution, jaggery powder, salt and mix well. To this add 1 cup water.
Simmer it in medium flame till it comes to boil.
4- Now add mashed dal and 1 cup of water. Mix well and simmer again till it comes to boil.
5- Add 2 1/2 tsp of udupi rasam powder and stir well. Cook this for 2 mins. Add chopped coriander leaves and cook for 1-2 mins. Switch off the stove.
6- In a small pan heat oil. To this add mustard seeds. As they crackle add broken dried red chilli, curry leaves and asafoetida. Fry this for 1-2 mins and switch of the stove.
7- Pour the tempering to rasam and mix well.
8- Udupi rasam is ready to be served.
Udupi rasam recipe | udupi saaru recipe
- 1/4 cup split pigeon pea /toor dal/ arhar dal
- 2 1/2 tsp
udupi rasam powder
- 1 medium tomato chopped
- 1 1/2 tsp jaggery powder
- 2 green chillies slit
- 1/4 tsp turmeric powder
- salt to taste
- 1 tbsp oil
- 1/4 tsp mustard seeds
- 10 curry leaves
- 1 dried red chilli broken
- a pinch of asafoetida (hing)
- Soak 1/2 tbsp tamarind flesh with 2 tbsp water for 15 minutes. Squeeze and filter. Keep the solution handy.
- Wash pigeon pea/ toor dal couple of times until the water comes clean.
- Take the washed toor dal, chopped tomato, green chillies, turmeric powder, salt in pressure cooker along with 1 cup of water. Cook it in medium flame for 4 whistles. Switch off the stove and allow it to cool.
- Once the pressure is released completely open the lid. Mash the dal to smooth using the back of the spoon.
- In a cooking pot, take tamarind solution, jaggery powder, salt, 1 cup water and mix well. Now simmer this in medium flame till it comes to boil.
- Now add cooked dal, 1 cup of water and mix well. Simmer again in medium flame till it comes to boil.
- To this add udupi rasam powder and stir well. Cook for 2 minutes.
- Now add chopped coriander leaves and cook for another 1-2 mins.Switch off the stove.
- For tempering, heat 1 tbsp oil in small pan. To this add mustard seeds, as they crackle add broken dried red chilli, curry leaves and asafoetida. Fry this for one minute. Switch off the stove.
- Pour the tempering to rasam and mix well.