Udupi Rasam

This is a tasty aromatic rasam(Soup) that has roots in Udupi Krishna Math, concocted by the Madhwa Brahmins and spread the world over. I found this awesome recipe for the authentic Udupi Rasam on Udupikitchen blog but made changes according to my taste and convenience.

According to legend, Udupi Math cooking had no red chillies tomatoes and such global ingredients in cooking. Locally available spices condiments and vegetables were added to rasam, sambar and curries. Black Pepper was widely used in Udupi cuisine, and according to the cookery book by Kadambila Saraswathi, even today the seers in Udupi Ashta Mutts eat the traditionally made food. It is for the public they have adapted the global ingredients and innovated the Udupi cuisine.

It is very simple to make this rasam if you have the Udupi Rasam Powder in stock. Other ingredients are also readily available and the preparation takes hardly 20 minutes. You can enhance the taste of this rasam by adding congi water obtained from cooking rice, but I added a teaspoon of rice powder to the boiling water to get the same effect.

You can relish this with steamed white rice, with medhu vada as 'Rasam Vada' or even pour this over piping hot idlis or guliappa(Paniaram). I also sip a glass of rasam during dinner as appetiser. The unmistakable flavour of Udupi Rasam will take you on 'Cloud Nine' for sure!

Ingredients:
Tuvar Daal - 1/2 Cup
Water - 1 Liter(Or plain water 500ml and congi water 500ml)
Rice Powder - 1 Tsp(If using only plain water)
Tomatoes - 2 medium or 100 Gms, finely chopped
Coconut Kernel(Or grated coconut) - A handful finely chopped
Tamarind - Chickpea size ball soaked in 1/2 cup water or 1 Tsp tamarind paste
Rock Salt - 2 Tsp(Or salt to taste)
Green chillies - 2 chopped into small round bits
Jaggery Powder - 2-3 Tsp
Coriander Leaves - Two handfuls chopped(Preferably with stem)
Udupi Rasam Powder - 3 Tsp
Ghee - 2 Tsp
Mustard Seeds(Optional) - 1 Tsp
Curry leaves(Optional) - A sprig
Asafotoeda/Hing(Optional) - A small pinch
Lemon - 1/2

Method:
In a saucepan, boil one liter water, prepare a paste of rice powder in 1 tbsp water and add to the boiling water.
Stir well.
Add chopped tomatoes, grated coconut or coconut kernel bits, green chillies and half of the coriander leaves with stem.
Allow to simmer and boil for 10-15 minutes.
In the meanwhile, wash and pressure cook tuvar daal, adding a cup of water.
Mash cooked daal and keep aside.
Add salt, jaggery and cooked daal into the boiling soup.
Mix well and bring to a boil.
Mix tamarind paste and Udupi Rasam Powder into a thin paste adding little water.
Add the rasam powder tamarind paste to the boiling soup.
Simmer for 5 more minutes.
If you prefer, prepare a seasoning with mustard seeds, hing and curry leaves in ghee.
Otherwise simply add ghee to the rasam.
Squeeze lemon, garnish with remaining chopped coriander leaves and serve hot.