Udupi Tomato Rasam | Udupi Vegetarian Recipes

Udupi Vegetarian Recipes

Udupi tomato rasam has ripe red tomatoes, cooked tur dal, saaru podi or rasam powder and tamarind as its main players other than the finishing touch of tempering of spices and garnish of coriander leaves. Fresh coconut is also used by most Udupi home cooks. It is the saaru podi which sets this flavorful rasam apart from the everyday rasam. It is a lovely warming soup to sip on a cold dull day or if you are sick with a nagging cough or cold.


Udupi Tomato Rasam Recipe
Prep time: 15 min
Cook time: 20 min
Yield: 5
Main Ingredients: tomato   

Ingredients

    Cooked tur dal - 1/2 cup
    Tomatoes - 2, large, mashed lightly
    Tamarind - soak medium lemon sized ball in 1/2 cup warm water and extract the juice
    Water - 4 cups
    Saaru/rasam podi - 2 1/2 tbsps, heaped
    Green chilies - 2, slit
    Turmeric powder - 1/4 tsp
    Jaggery - 1 tbsp
    Salt to taste
    For tempering:
    Mustard seeds - 1/2 tsp
    Urad dal - 1/2 tsp
    Red chilies - 1, tear into pieces
    Curry leaves - 1 sprig
    Coriander leaves - 2 tbsps, finely chopped
    Oil or ghee - 1 tbsp (preferably coconut oil)
    For Saar/Rasam podi:
    Red chilies - 7-8
    Coriander seeds - 2 tbsps
    Cumin seeds - 1/2 tsp
    Mustard seeds - 1/2 tsp
    Methi seeds - 1/4 tsp
    Curry leaves - 1 sprig
    Grated coconut - 1 1/2 tbsps (optional)
    Asafoetida - 1/4 tsp
Method

First make the rasam/saaru podi/powder. Dry roast fenugreek seeds on low flame till it turns light red. Remove to a bowl and set aside. Dry roast mustard seeds on low flame for 4 mts. Remove to a bowl and set aside. Next dry roast coriander seeds and cumin seeds for 4-5 mts on low flame or till it emits a nice aroma. Dry roast curry leaves and red chilies on low flame till the chilies turn crisp. Remove to the bowl and set aside. Allow to cool. Add asafoetida and grind to a slightly coarse powder. Set aside.
   

Udupi Tomato Rasam

In a stainless steel bowl, add water, tamarind extract, salt, turmeric powder, green chilies, chopped tomatoes, jaggery and curry leaves. Bring to a boil and allow to boil for 7 to 8 mts or till the raw smell of tamarind disappears.

Add the cooked tur dal, rasam powder and grated coconut and continue to cook on medium high for another 6-7 mts. Reduce 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 as they splutter, add urad dal, red chilies, curry leaves and asafoetida. Once the dal turns red, pour the tempering to the simmering rasam.

Add fresh coriander leaves and turn off flame. Place lid and allow to rest for a few minutes before serving with warm rice.

Lemon Rice - Simple South Indian Dish

Recipes from an Indian kitchen with a focus on North and South.
Lemon rice is a simple recipe which i rarely make at home but will be very handy for lunch box on weekday mornings'

Ingredients : Quality

Boiled Rice        -  2 cups

Lemon water    -     1/3 cup

Oil            -        6 Tbsp

Black Mustard seeds         -       1/2 tsp

Curry leaves    -     Few

Green Chilies      -     3 to 4

Salt           -        As per taste

Turmeric powder     -          1/4 tsp

Peanuts    -         1/4 Cup

Lemon Recipe South India

Preparation Method

Step 1 : Prepare boiled rice and keep it aside.Heat oil in a pan and add mustard seeds,allow it to splutter.Add turmeric powder and peanuts,fry till brown.

Step 2 : Now add green chillies,curry leaves,salt and fry it for 2 minutes.Take it off from the flame and add lemon juice to it and mix well.

Step 3 : Now add this mixture to the boiled rice & mix well.

A very simple South Indian dish which can be put together in a dash.Serve it with pappads and pickle.

ALLEPPEY FISH CURRY

WELCOME the MANGO SEASON this year with some aromatic ALLEPPEY FISH CURRY using Green Mangoes and a Fresh Salad from Vietnam.

Everyone waits with bated breath for the first sign of the 'king of Fruits'on the streets. It was through the research for recipes for the new menu that I discovered why the flavourful Alleppy Fish Curry from Kerala hasbeen one of the restaurant's highlight dishes for the past 16 years.Since the menu was conceptualised to have a strong accent on seafood with a variety of fish, crabs, prawns, lobsters put together with home-style recipe.
Chif Alok Anand is the Executive Chef, Taj Coromandel, Chennai

Alleppey Fish Curry

INGREDIENTS:

• Seer fish cubes 600 gm
• Green mango (sliced) 60 gm
• Chilli powder 250 gm
• Fresh green chilli (slit in halves) 30 gm
• Cocont milk 150 gm
• Shallots (diced) 150 gm
• Ginger (juliennes) 30 gm
• Garlic (finely chopped) 25 gm
• Coconut oil 80 ml
• Salt of taste

METHOD:
1) Heat coconut oil in a pan.
2) Add the shallots and saute till is cooked.
3) Add chopped garlic and ginger juliennes. Cook for some time, stirring gently.
4) Then add slices of green mango, chilli powder and turmeric powder.
5) Now add the slit green chillies.
6) Now add the slit green chillies.
7) Now add the second press of cocunt milk, add salt and bring to a gentle boile. Let it simmer till is cooked. (3-4 minutes)
8) When the fish is cooked, add the coconut milk
9) Adjust seasoning.
10) Enjoyed best with steamed rice or appam.