Udupi Tomato Rasam
A fragrant and tangy South Indian soup from the temple town of Udupi. This rasam balances sweet, sour, and spicy notes with ripe tomatoes, tamarind, jaggery, and a freshly ground spice blend. Perfect with rice or as a light soup.
For 4 servings
6 steps. 25 minutes total.
- 1
Cook the Dal: Rinse the toor dal thoroughly
- a.In a pressure cooker, combine the dal with 3/4 cup of water and a pinch of the turmeric powder. Cook for 4-5 whistles or until the dal is completely soft and mushy. Once the pressure releases, mash the dal well with the back of a spoon and set aside.
- 2
Step 2
- a.Prepare the Rasam Powder: While the dal cooks, heat a small, heavy-bottomed pan over low-medium heat. Dry roast the coriander seeds, cumin seeds, black peppercorns, chana dal, fenugreek seeds, and 2 dry red chillies. Stir continuously for 2-3 minutes until they become aromatic and the chana dal turns light golden. Be careful not to burn the fenugreek seeds. Remove from heat, let it cool completely, then grind to a fine powder.
- 3
Step 3
- a.Cook the Rasam Base: In a medium-sized pot, add the chopped tomatoes, tamarind paste, jaggery, the remaining turmeric powder, and salt. Pour in 3 cups of water. Bring the mixture to a boil and cook for 10-12 minutes on medium heat, until the tomatoes are very soft and the raw smell of the tamarind has disappeared.
- 4
Combine and Simmer: Gently pour the mashed dal into the tomato-tamarind base
- a.Add the freshly ground rasam powder and mix well to ensure there are no lumps. If the rasam seems too thick, add up to 1 more cup of hot water to reach your desired consistency. Bring the rasam to a gentle simmer over low heat for 4-5 minutes, just until a frothy layer forms on top. Do not let it come to a rolling boil.
- 5
Step 5
- a.Prepare the Tempering (Tadka): In a small pan (tadka pan), heat the ghee over medium heat. Add the mustard seeds and wait for them to splutter completely. Then, add the broken dry red chilli, curry leaves, and hing. Sauté for about 30 seconds until the curry leaves turn crisp and aromatic.
- 6
Finish and Serve: Immediately pour the hot tempering over the rasam
- a.Garnish with finely chopped coriander leaves. Cover the pot with a lid and let it rest for 5 minutes to allow the flavors to meld beautifully. Serve hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use ripe, juicy, and slightly sour country tomatoes (naati thakkali).
- 2Freshly grinding the rasam powder is the secret to the authentic Udupi aroma and taste. Do not skip this step.
- 3Avoid boiling the rasam vigorously after adding the dal and spice powder, as it can turn bitter and lose its delicate aroma. A gentle simmer is key.
- 4Adjust the amount of jaggery and tamarind to suit your personal preference for a perfect balance of sweet and sour notes.
- 5The consistency of rasam is a personal choice. Add more hot water if you prefer a thinner, more soup-like consistency.
Adapt it for your goals.
Garlic Rasam
Add 3-4 cloves of crushed garlic to the tempering along with the mustard seeds for a pungent and flavorful twist.
Lemon RasamLemon Rasam
For a fresh, citrusy flavor, skip the tamarind and add the juice of one lemon at the very end, after turning off the heat.
Dal Free RasamDal-Free Rasam
For a lighter, clearer soup (known as 'saaru'), you can omit the toor dal entirely. The rasam will be thinner but still delicious.
Pineapple RasamPineapple Rasam
Add 1/4 cup of finely chopped pineapple along with the tomatoes for a unique sweet and tangy flavor profile.
Why this is on our healthy list.
Aids Digestion
The blend of tamarind, black pepper, and cumin stimulates digestive enzymes, promoting better gut health and providing relief from indigestion and bloating.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage. Spices like turmeric also contribute potent anti-inflammatory and antioxidant properties.
Boosts Immunity
The spices used, particularly turmeric, black pepper, and coriander, have anti-inflammatory and antibacterial properties that can help strengthen the immune system and ward off common colds.
Hydrating and Nourishing
As a soupy dish with a high water content, rasam is excellent for hydration. The small amount of lentils provides a good source of plant-based protein and essential minerals.
Frequently asked questions
Yes, it is very healthy. It's a light, low-calorie soup that aids digestion due to the spices like cumin and pepper. It's rich in antioxidants from tomatoes and provides plant-based protein from the dal.