Thursday, July 10, 2014

Udupi Rasam

Rasam or chaaru is a south Indian soup traditionally prepared using tamarind juice,as a base with the addition of tomato,chilli powder and few spices.Steamed lentils added to the rasaam in this recipe.It is eaten with rice or seperately taken as a soup.Rasam has a distinct taste in comparison to the sambar. Here I am posting  Karnataka style udupi rasam which is very tasty.This is common in most of the south Indian meals.

Udupi rasam is an aromatic rasam which is common in karnataka side.Few months back i tasted this rasam in one of our friends home who are from karnataka.They offered as a soup to us and it was very delicious.Thought of learning this recipe,at last tried one day it was super hit in my home.This is very easy to prepare.Im posting this recipe in Blogging Marathon#42 under the theme "South Indian Meal dishes".Here goes my recipe.


  • Toor dal 1/2 cup
  • Tamarind small amount(lemon size)
  • Tomatoes2 count(medium size)
  • Green chillies 2 count
  • water3 to 4 cups
  • one spoon of grated coconut.
  • Asafoetida 1 pinch
  • Jaggery 2tspns
  • salt to taste.

For rasam powder:

  • Fenugreek seeds(methi seeds)1/4 Tspn
  • Mustard seeds 1/2 Tspn
  • Jeera 1/2 Tspn
  • Daniya(coriander seeds) 2 tspns
  • Red chillies 5 count
  • Curry leaves 1 string
  • Dry roast each separately in a pan and make into fine powder.
  • Cook toor dal separately in cooker.

For seasoning:

Heat 1 Tspn of oil or ghee and add 1 Tspn of mustard seeds ,1/2 Tspn of urad dal,curry leaves 1 string and one pinch of hing(asafoetida)


  • Take deep steel bowl add water,turmeric,tamarind extract,tomato pieces,few curry leaves.Boil until tamarind smell disappears.This takes around 10 mins to get nice aroma.Add jaggary now.
  • Now add cooked toor dal,rasam powder(2tbspns),one spoon of grated coconut,coriander stalks and cook around 8 to 10 mins.
  • You can simmer the stove and wait few more mins to smell nice aroma.I usually do this.
  • Heat  a small pan for tadka or tempering add one spoon of oil or ghee and add all the above mentioned ingredients for tadka.(I use ghee for tadka especially for udupi rasam)
  • Sprinkle some coriander leaves on top of it.This goes very well with rice.You can have it as a soup too.

Check out my fellow Bloggers in BM#42


  1. Very flavourful and comforting food, soo tempting rasam.

  2. Oh wow..looks super delicious. I never use jaggery in my rasam..are we supposed to?

    1. Yes vaishaliji we may use jaggery for rasam, even I won't use jaggary but for this spl rasam adding jaggary gives unique taste.

  3. I have tasted the udupi rasam and they are so flavorful. I am going to make the rasam powder and store. Thanks for a lovely recipe!

  4. Such a delicious and comforting rasam !

  5. Very appetizing & tempting rasam.

  6. I tried many times after reading in this blog and its just as yummy as it looks.. can just drink it as is :-)