Udipi Style Rasam
Unlike many other rasams, this rasam balances tangy tamarind, ripe tomatoes, aromatic spices, and a hint of sweetness. Udupi rasam is more than just food — it’s a reflection of age-old traditions and the balance of flavors in South Indian cuisine. Whether you are new to rasam or looking to try a new version, this recipe brings a slice of Udupi to your table. Try it once, and you’ll find yourself coming back to it, bowl after bowl.
Cuisine
Indian
Servings
2-3
Prep Time
20 minutes
Cook Time
25 minutes
Ingredients
- Coconut oil - 2 teaspoons
- Black mustard seeds - ½ teaspoon
- Curry leaves - 10-15 nos
- Dry red chilies - 2 nos (chopped)
- Garlic - 2 cloves (chopped)
- Onion - 1 small (chopped)
- Tomato - 2 medium sized (chopped)
- Turmeric powder (haldi) - 1/4th teaspoon
- Asafetida (hing) - pinch
- Goosebumps Rasam Masala - 1 heaped teaspoon
- Tamarind pulp - 2 tablespoons
- Fresh coriander - 2 tablespoons (finely chopped), leaf and stem.
- Jaggery - ½ teaspoon (optional)
- Salt - to taste
- Dal Water (water drained after cooking moong/toor dal) - 2-3 cups
Directions
- Heat Oil in a pan, Add mustard seeds and let it splutter, add dried red chili, curry leaves, garlic, onion and half the coriander and sauté for 2 minutes.
- Add the tomatoes, turmeric powder and asafetida and sauté for a minute.
- Add in the Goosebumps Rasam masala and sauté until well combined.
- Add in the Dal water and bring to a simmer, add tamarind pulp and cook on low heat for 10-12 minutes.
- Adjust consistency with water if it gets too thick. Add salt to taste and Jaggery (optional) to balance the sourness.
- Serve hot garnished with fresh coriander.
- Ideal accompaniments - Goosebumps Amba Halad Pickle and papadums
