Skip to main content

Udupi Tomato Rasam/Tomato Saaru


Starting the 4th and final week of Blogging Marathon #66 with Regional recipes.For the regional theme I chose to share some of the Karnataka dishes.Today's recipe is a simple yet comforting rasam.We make rasam in a slightly different way and the rasam powder uses lot of black pepper.Also we grind the the rasma powder to a bit coarse consistency.
But this rasam powder doesn't need any black pepper and the flavor and taste comes from the red chilly and coriander seeds.And the powder needs to be powdered to a fine powder.Lets move on to the recipe................



                                                 
                                                                                                           Udupi Tomato Rasam
                                                                


                                                                  
   Basic Information

   Preparation time 15 -20minutes
   Cooking time 10 minutes
   Serves 3


   
  Ingredients



Ingredient
Quantity
Tomato
2 (medium size)
Toor dhla/thuvaram paruppu
2 tbs
Tamarind/puli
big gooseberry size
Saaru podi
2 tbs
Turmeric powder/manjal podi
1/4 tsp
Salt
1.5 tsp
Oil
1 tbs
Curry leaves/karivepillai few leaves
Coriander leaves/kothamalliroughly chopped

   To make Saaru podi/rasam powder



Ingredient
Quantity
Coriander seeds/dhaniya
4 tbs
Cumin seeds/jeeragam
1.5 tbs
Fenugreek seeds/vendhayam
1.5 tsp
Dried red chilly/varamilagai
7-8
Curry leaves/karivepillai
2-3 sprigs
Asafoetida/perungayam
1/4 tsp
Desiccated coconut powder
1 tbs(optional)
Oilfew drops

   For the tempering
  
Ingredient
Quantity
Mustard seeds/kadugu
1/2 tsp
Cumin seeds/jeeragam
1/2
Asafoetida/perungayam
a pinch
Dried red chilly/varamilagai
1(broken)


  Method

  • Cook the toor dhal in a pressure cooker for 4-5 whistles with enough water.After cooking mash the dhal with 1/2 cup of water and keep it aside.f the tomatoes are not soft and mushy,pulse it in a blender and keep it aside.
  • Heat a pan with few drops of oil and roast the coriander seeds,cumin seeds,red chilly,fenugreek seeds and dried coconut till a nice aroma comes out.Add in the curry leaves and fry it till it becomes crisp.Add in the asafoetida and put off the flame.After cooling grind it to fine powder.
  • In a bowl take the crushed or blended tomatoes and to this add the tamarind paste,mashed toor dhal,saaru podi and salt .Then add in the some water mix it well.
  • Add coriander leaves and green chilly,keep it on the stove top and allow it to boil.Meanwhile do the tempering with the ingredients and add it to the boiling rasam.Let it cook for a minute,add some chopped coriander leaves and put off the flame. 
  • Serve it with white rice along with some veggie fry and pappad.





    • While serving the rasam mix it well and serve as it tends to settle.
    • The saaru podi can be made in bulk and store it in an air tight container.





    Sumber http://www.naliniscooking.com

    Comments

    Popular posts from this blog

    Pakoda Kadi - Chhatisgargh Special

    Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda

    Cauliflower Masala/Gobi Masala - No tomato Version

    Coming to day 2 recipe for the blogging marathon#62,themed under no tomato gravy is a rich and creamy cauliflower aka gobi masala. As my family loves cauliflower,so it appears in my kitchen frequently in some form.I tried this cauliflower curry without tomato and used yogurt and cashews paste.The result was such an awesome and creamy curry. The chilly powder I used was bit spicy so the curry was in the spicier side so squeezed some lemon juice in the end.So adjust the spice level according to your family preference.Lets move on to the recipe.........                                                                                                                                                                                    Cauliflower Masala/Gobi Masala                                                                         Basic Information    Preparation time 15 minutes     Cooking time 30 minutes    Serves 3(generously)

    Dosa Carnival -Recap

    Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/Barnyard Millet Dosa Day - 9  Davangare Benne Dosa/Butter Dosa Week 3 - Instant Dosa Varieties Day 10  -  Thakkali Dosai/T