451: Udupi Tomato Rasam/ Udupi Tomato Sathuamuthu

Udupi is a small town in Southern India, which is known for its culinary skills.  In Udupi, lunch is incomplete without the favorite rasam .Udupi Rasam powder is very much different from the usual one we make. The recipe is simple and you can make this really in no time.

Ingredients

Finely chopped Big Tomato         1 no.

Udupi Rasam Powder

Medium chopped Tomato            1 no.

Tamarind                                   Small ball

Turmeric powder                        ½ Tsp.

Udipi Rasam Powder                    2 Tbsp. (See the Link)

Asafetida powder                        1 Tsp

Curry leaves                               Few

Grated Ginger                             1 Tsp.

Jaggery Powder                           1 Tbsp.

Water                                         2 cups

Salt                                            To Taste

Coriander Leaves                         For Garnish   

For  Seasoning

Butter                                         1 Tbs

Mustard Seeds                             1 Tsp

Jeera                                           1 Tsp

                              

Method:

• Soak Tamarind ball in 1/2 cup warm water and extract the juice.
• In a pan add the tamarind water, salt, turmeric powder, chopped tomatoes, Grated Ginger and curry leaves.
•  Bring to a boil and allow to boil for 7 -8 minutes or till the raw smell of tamarind disappears.
• Now add the 1 ½ cup of water and rasam powder. and continue to cook on medium high for another 6-7 minutes.
• Now add Jaggery powder & medium chopped tomatoes, and adjust salt if needed.
• Switch off the flame and add fresh coriander stalks. While the rasam is simmering, prepare the tempering.
• Heat oil or ghee in a small pan, add mustard seeds and jeera.
• Once the mustard starts jumping switch off the heat and mix it to the boiled rasam.
• Place lid and allow resting for a few minutes before serving with warm rice.

Tip:

• You may dry roast the grated coconut  and use it for garnishing. It will give the masala, a nice aroma

Udupi Tomato Rasam

You may like other Udupi Recipes:

Udupi Sambhar                                             

               

450: Malabar Style Ghee Rice/ Ney Chooru

 

Ghee Rice

Neychoru is a traditional and aromatic Malabar (Northern Kerala) recipe, simple to make, Served alongside a spicy curry.  Kaima rice is short grain rice, which is commonly used in Malabar area for the ghee rice. Here I used Basmati Rice.

Ingredients

Basmati Rice / Kaima Rice          2 cups 

Hot water                                 2 – 2 ½ cups

Salt                                         To Taste

Finely chopped Green chilies      1 Tbsp.

Crushed ginger                         1 tsp

Lime juice                                 1 Tbsp.      

Ghee                                        4 Tbsp.

Dry Masalas

Cloves -                                   3 no.

Cardamom                               3 no.

Cinnamon                                a small piece    

Bay leaf                                   1 no.     

Crushed peppercorns                4 to 5 no.

Fennel Seeds                           ¼ Tsp.

Star Anise                               1 no.

For Seasoning

Ghee                                      2 Tbsp.

Cashew nuts                           3 Tbsp.

Raisins                                   ¼ cup

Desiccated  coconut                 3 Tbsp.

For Garnishing

Chopped coriander leaves        2 Tbsp.

Method:

• Wash and drain the rice and keep it aside.
• Heat ghee in a kadai.  To this, add cashew nuts and stir, till it becomes brown. Remove the cashew nuts. Repeat the procedure with raisins and desecrated coconut. Keep aside.
• Crush together all dry masalas.
• Heat the ghee in a  wide pan, add the crushed spices ,chopped green chilies and crushed ginger and fry for a couple of minutes over low flame.
• Add the washed and drained rice in it and fry for a minute. Add the boiling water and salt to it and stir well
• Close the lid and cook in medium flame for 5 to 10 minutes, cook till water is completely absorbed.
• Remove the lid of the vessel and add some lime juice. Mix well.
• Garnish with cashew nuts, raisins, fried Coconut and coriander leaves
• Serve the ghee rice hot.

Note:

• For Basmati rice   =   1 cup Rice : 2 Cups Water
• For Kaima Rice     =   1 cup Kaima Rice   :   1 ½ cup Water.

•  The rice cooking time may vary depending on the variety of rice. Check in between. If water is not enough or rice isn't cooked, add some hot water and cook till it is done.

449: Udupi Rasam Powder/ Udupi Sathuamuthu Powder

Perfect “Rasam Powder " is the heart for a perfect rasam. If you have this powder in handy, you can prepare this rasam very fast.  Do try this once, i am sure you will say bye to all store bought Rasam Powder.

Ingredients:

Coriander seeds         1 cup

Cumin seeds              1/4 cup

Mustard seeds            1 Tsp.

Byadagi Red Chilies     2 cups

Fenugreek seeds         1/4 cup

Curry leaves                4 strands

Coconut Oil                 2 Tbsp      

Method :

• In a pan, add 1 Tbsp.  Of oil and fry red chilies and curry leaves. Keep aside.
• In the same pan, add 1 tbsp of oil and roast coriander, fenugreek seeds, separately till they turn crispy . Keep aside.
• Slightly fry the cumin seed  and keep aside. 
• Now fry the mustard seed, once its started splutter , add hing powder and fry for a  second and keep aside.
• Now mix all the roasted ingredients, once the roasted species reach room temperature, powder it in mixer.
• Now the Udupi rasam powder is ready. Let it cool and store it in an air tight container.

See my Udupi Sambhar Recipe Here;

http://sadhanakitchen.blogspot.com/2012/05/udipi-sambhar.html

Udupi Rasam Powder