Udupi Tomato Rasam Recipe

Step 1: We begin making the Udupi Tomato Rasam Recipe by pressure cooking the toor dal with water in a pressure for 4 whistle

Step 2: Allow the pressure to release naturally, and once done mash the dal using a muddler

Step 3: To make the rasam powder, dry roast the fenugreek seeds, mustard seeds, cumin seeds, coriander seeds, fresh coconut, dry red chilies, asafoetida, curry leaves in a small skillet on medium-low flame

Step 4: Then grind into a smooth powder using a Mixer

Step 5: In a large sauce pan, boil the tamarind water with tomatoes, green chillies, curry leaves, rasam powder and jaggery

Step 6: Let it boil for at least 25 minutes

Step 7: You can add sufficient water if it reduces

Step 8: Then later on add the dal, check for the seasoning and mix well

Step 9: Boil for another 10 minutes and then add the chopped coriander leaves

Step 10: Heat another pan for tempering, add ghee, crackle mustard seeds and add the dry red chili and curry leaves

Step 11: Pour it over the rasam and serve

Step 12: Serve the Udupi Tomato Rasam Recipe along with steamed rice and Sabudana Sandige | Fryums Recipe to enjoy your week Night Dinner