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 

Sambar Balli Tambuli

Sambar Balli, home grown veggie-Sambar Soppu is called as "Sambar Soppu", widely used in South Canara district. We make Chatney and Tambli of this soppu (leaves). Its binomial name is "Plectranthus Amboinicus". It has medicinal properties and very good remedial plant when you have cold.


Ingredients:

8-10 Sambar Balli leaves, 6 red chilly, 1 medium tb sp pepper corn, 1/2 tb sp jeera, small marble sized- tamarind pulp, 1 onion finely chopped, 1/2 grated coconut.


Method:

• Fry red chilly, jeera, pepper corn, grated coconut.
• Add the fried content along sambar balli leaves, tamarind pulp and grind to fine paste.
• Fry onions in a kadai to golden brown and add the paste mix well, add consistent water to make a uniform gravy.
• Bring to a boil and serve along rice.
• This also goes well along fried fish ,also any side dishes. 
• Very good remedy when you have cold. 

 Sambar Balli Kadi (konkani)

Padmashree Raikar

@ gHara javaN

Garlic tambuli

Lasuna (garlic) Kadi so called in konkani is a best combo along rice during rainy season., goes well with fried fish and other side dishes. Its well recommended when you have cold.  

Ingredients:

12-15 bigger garlic flakes, 1 medium tb sp pepper corn, 4 red chilly, 1 small tb sp coriander seed, 1/2 granted coconut, 1/2 tbsp turmeric powder, 1 finely chopped onions, salt to taste.

Method:

• Take a kadai, fry garlic, pepper corn, coriander for 4-5 mins till you smell good aroma of spices. See that u fry garlic to light brown. 
• Now add the grated coconut into it and fry for 2 mins, add turmeric powder. 
• Grind them all to a fine paste.
• Now take a separate vessel, fry the chopped onions till golden brown, add the paste, water to make it into a consistent gravy, salt to taste. Bring it to boil.
• Add chopped coriander (optional) and serve along rice. 

Garlic and pepper corn along coriander seeds fried 

Lasuna Kadi (konkani)