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Udupi rasam recipe | udupi saaru recipe

Thin lentil soup full of teasing flavours, which can be comforting soup during cold days or as an everyday side along with rice.
Course Side Dish, Soup
Cuisine Indian
Keyword rasam, saaru, udupi rasam, udupi saaru
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 people
Author chaitra


  • 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

For tempering

  • 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.