Authentic Udupi Rasam Recipe: A Divine South Indian Soup
30 minutes
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About Authentic Udupi Rasam Recipe: A Divine South Indian Soup
Experience the divine taste of authentic Udupi Rasam, a beloved South Indian soup known for its unique blend of coconut oil and jaggery. This recipe is my personal attempt to recreate the rich flavors that have captivated generations.The key to this rasam lies in the perfectly balanced spice blend and the slow simmering process that allows the flavors to meld together beautifully. This recipe provides a detailed step-by-step guide to make this delicious soup at home.Get ready to savor the warmth and comfort of this traditional Udupi Rasam, perfect for a comforting meal or a special occasion. It's a taste of South India you won't forget!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Rasam
- 3/4 cup Pigeon Pea pigeon peas
- 1/2 cup Tamarind pulp, alternatively, use 1/4 cup tamarind paste
- 2 tbsp Jaggery grated
- 1 string Curry Leaves
- 1 pinch Asafoetida hing
- 1-2 tsp Salt or as per taste
- 1/4 tsp Turmeric powder
- 2 tbsp Coriander chopped
- 1 Tomato chopped finely
For the Rasam Powder
- 1 1/2 tbsp Coriander Seeds
- 1/4 tsp Fenugreek Seeds
- 5 Curry Leaves
- 5-6 Chilies byadagi or similar variety, dried, red
- 1/2 tsp Cumin Seeds
- 5-6 Curry Leaves
For the Seasoning (Tadka)
- 1 tsp Coconut Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Gram black, split black lentils
- 2 Chilies finely chopped, green
- 2 Chilies byadagi or similar variety, dried, red, slit
- 1 tsp Coconut Oil
Instructions
Prepare the Toor Dal
- Wash and soak 3/4 cup toor dal for 30 minutes. Add 1/4 tsp turmeric powder and pressure cook for 4 whistles until soft. Mash well and set aside.
Prepare the Tamarind Water
- Soak 1/2 cup tamarind pulp in 1 cup warm water. Extract the juice and discard the pulp.
Make the Rasam Powder
- Dry roast 1 1/2 tbsp coriander seeds, 1/2 tsp cumin seeds, 1/4 tsp fenugreek seeds, 5-6 dried red chilies, and 5 curry leaves in 1 tsp coconut oil until light brown. Cool completely and grind into a fine powder.
Simmer the Rasam
- In a pot, combine tamarind water, 1-2 tsp salt, 1 pinch asafoetida, and 2 tbsp grated jaggery. Boil until the raw smell of tamarind disappears and jaggery dissolves.
Add Remaining Ingredients
- Add 1 finely chopped tomato, 2 tbsp chopped coriander leaves, 1 string curry leaves, and the prepared rasam powder. Simmer for 2-3 minutes until fragrant.
Combine Dal and Adjust Consistency
- Add the mashed toor dal and enough water to reach desired consistency. Simmer until boiling, then remove from heat.
Prepare the Seasoning (Tadka)
- Heat 1 tsp coconut oil in a small pan. Add 1/2 tsp mustard seeds and let them splutter. Add 1/2 tsp urad dal, 2 finely chopped green chilies, and 2 slit red chilies. Stir until lightly browned.
Finish and Serve
- Pour the seasoning over the rasam. Serve hot with rice.
Recipe Notes
Expert Tips for the Perfect Udupi Rasam
- For a richer flavor, use homemade jaggery.
- Adjust the amount of red chilies according to your spice preference.
- If using tamarind paste instead of pulp, start with less and add more to taste as needed.
- Allow the rasam to rest for a few minutes after adding the tadka to allow the flavors to blend completely before serving.
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Recipe Nutrition
Calories: 260kcalCarbohydrates: 53gProtein: 9gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 697mgPotassium: 551mgFiber: 9gSugar: 24gVitamin A: 1186IUVitamin C: 172mgCalcium: 84mgIron: 3mg
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6 Comments
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Thanks for sharing such a detailed recipe.
This looks amazing! Thanks for sharing.
This looks so appealing! Thanks for sharing.
This is delightful! Thanks for the recipe.
What a delicious recipe! Thanks for posting.
This is awesome! Can’t wait to cook it.