Mangalore/Udupi Rasam, Brahmin Style (Tomato Saaru)

Always wondered why the Rasam made in temples tastes much better than what we make at home. I love the rasam in most of the temple lunch at Dharmastala, Udupi Temple; the rasam there tastes so good. Mangalorean weddings also serves typial Brahmin style rasam. My mom makes a lovely rasam. Tried learning from her, and found that it need exact proportionate quatity of ingredients. Once you try making it few times, you get to become perfect in making of rasam. This recipe serves 4 people.

Ingredients:
Tomato- 2 medium sized
Toor dal- 1/2 cup
Jaggery-2 tbsp
Tamarind- Small lemon sized
Green chillies- 2 (Optional)
Curry leaves- 2 strands
Turmeric powder- 1/4 tbsp
Asafoetida- A pinch
Rasam powder- 31/2 tbsp
Salt to taste
Coriander leaves- Handful

For seasoning
oil- 1 tbsp
Mustard seeds- 1 tbsp
Urad daal- 1 tbsp
Red chilly- 1
Curry leaves- 1 strand

Preparation:

• Wash toor daal  in clean water and pressure cook  till it is soft. Mash it completely using back of ladle.
• Chop the tomatoes in to small pieces and keep aside.Soak tamarind in a cup of warm water.

Method:

• Extract tamarind juice completely, dilute it if needed and discard the pulp.
• In a vessel add tamarind juice, pinch of turmeric powder, slit green chillies, two strands of curry leaves and jaggery. Boil this till the jaggery melts.
• Now add the chopped tomatoes and one spoon of Rasam powder and simmer the flame. As it boils the aroma of rasam powder spreads out.
• Once the tomatoes are mushy, add the cooked daal and enough water to get the consistency of rasam.
• Now add salt and remaining  21/2 spoons of Rasam powder. Let it boil.
• Add asafoetida and coriander leaves. Switch off the flame.
• At the end heat a table spoon of coconut oil (in Mangaalore/Udupi coconut oil is used for cooking) and add all the ingredients of seasoning and pour it over the rasam.
• Now typical Brahmin Style Rasam is ready to serve with hot rice.

Padmashree Raikar

@ gHara javaN