Last week when I was Channel Surfing on the telly , I came across a cooking show hosted by celebrity chef Venkatesh Bhat in Star Vijay. It was a Rasam special show and the first dish he did was “Udupi Rasam”. The very name took me back to my 7th std summer holidays. It was in these holidays , I had visited Udupi and we ate at the Udupi Madum / Ashram , the rasam they had served was truly yummylicious and ever since then I was a fan , though I like the ones my mum regularly prepares , this was truly spectacular.
So VB showed the original recipe last week and I had decided to make my own version of the Udupi Rasam , after all cooking is all about your own innovation and personal touch.
The original recipe requires you to fry the spices in coconut oil and he used Mangalore Red chilly or in kannada we call it as “Byadigey Menshinkaai”. The spice level in “Byadigey Menshinkaai” is slightly low , it only gives a dark red color but does not give the required spice for our palates.
So presenting my version of the “Udupi Rasam”. Oh!! I made this in the traditional vessel of Tambrahms , i.e. “Eeya Chombu”(Lead Pot). Instead of “Byadigey Menshinkaai” I’ve used “Guntur Menshinkaai” or in thamizh we call it as “Gundu Molaga”(dry red chilli that is chubby and small in size). For the tamarind extract , I’ve cooked one tomato with a small gooseberry sized tamarind in microwave for 7 minutes and took its extract. I’ve also pressure cooked the 2 tbsps of Togaribelley / Toor dal up to 8 whistles.Chop the remaining tomatoes and chop one green chilly.
- Cuisine: south indian
- Yield: 6 serving
- Course or type: main course
- Preparation Time: 10 min
- Difficulty: easy
- Cooking Time: 10 min
- 4 Bangalore Tomatoes (Naatu Thakkali)
- 1 Green chilly
- 5 curry leaves
- 2 tbsps coconut oil
- 1 tsp mustard seeds
- cooked toor dal
- a small gooseberry sized tamarind
- 1 tsp powdered jaggery
- Salt to taste
For the Powder
- 6 tbsps Dhania / Coriander seeds
- 4 Dry red chillies
- 1 tbsp Black peppercorns
- 1 tbsp Cumin / jeera
- 1 tbsp Methi / Fenugreek
- 6 Curry leaves
- 2 tbsps coconut oil
- Take a kadaai / wok , keep it on medium heat , add 2 tbsps of coconut oil. First add the black peppercorns , methi and curry leaves. Saute this until aromatic. Transfer this to a blender jar and in same oil add dry red chillies and Dhaniya , saute until aromatic. Transfer this to the blender with the remaining ingredients. Grind this to a fine powder. (Directly add the cumin in the blender jar with the fried ingredients. I personally don’t like the taste of roasted cumin , because it will taste like medicine when added to the rasam , hence I avoid roasting cumin.)
- In the same kadaai / wok , add 2 tbsps of coconut oil , splutter mustard seeds and add the chopped green chilly. Along with this add the chopped tomatoes , saute until they turn soft.
- Now take the extract of the tomato-tamarind mixture and add this into the “Eeya Chombu” , also add the required amount of salt for the rasam.
- After the tomatoes turn soft transfer the contents of the wok to the tomato-tamarind extract in the Eeya chombu and keep this on low heat.
- Allow this to boil until the raw smell of the tamarind extract goes , now add the prepared rasam powder and asafoetida in this stage and stir.
- After about 2 minutes add the toor dal stock to the rasam and dilute this. You can see in the picture , the quantity of the rasam has increased.
- Add little bit of jaggery and stir , this is to balance the sourness of the tomatoes and the spices.
- Garnish it with finely chopped coriander leaves and serve it hot with plain rice.