(click to enlarge)
Udupi Tomato Rasam
India, South - Thakkali Rasam Udupi
To us in the West, Rasams are soups, but soups were unknown in India
until the European invasions (they didn't have spoons). In southern
India, Rasams are eaten ladled over rice as a second course - still a
good way to go, or eat it as a soup. Most of the Prep time is for hand
chopping tomatoes - you can use a processor but will get a somewhat
Ripe Tomatoes (1)
Toor Dal (2)
Green Chili (4)
Mustard seeds (5)
Curry Leaves (7)
Udupi Rasam Podi (8)
Coconut Oil (9)
PREP - (1-1/2 hr - 30 min work)
RUN - (25 min)
- Chop TOMATOES fine, but not to a purée.
- Wash TOOR DAL in several changes of water. Put in a sauce
pan with 1 cup Water and bring to a boil uncovered, then
cover tightly and simmer slowly for 1-1/2 hours. Stir several times
during the last 30 minutes. Set aside.
- IF your TAMARIND is paste, chop and soak in just boiled
water for at least 1/2 hour. Force it through a wire strainer,
keeping liquid and pulp, discarding fiber.
- Chop GREEN CHILI fine.
- Mix together all Tempering items.
- Mix together all Powders items.
- Chop CILANTRO small for Garnish.
- In a sauce pan (3 qt is good), heat Coconut Oil quite hot.
Stir in Tempering mix. When mustard seeds start to pop (about
20 seconds), stir in Chili, followed by Tomatoes
and 1 cup Water. Stir in Powders mix, bring to a boil
and simmer 5 minutes.
- Stir in cooked Toor Dal (including liquid) and 1-1/2 cup
Water. Bring back to a boil and it is ready.
- Serve hot, garnished with Cilantro. Accompany with long
grain rice (south Indian or Thai Jasmine).
- Tomatoes: These need to be very good
quality fully ripe tomatoes, for both taste and color. Get them from
a grower or Farmer's Market if possible. For details see our
- Toor Dal: This is peeled and split
Pigeon Peas, also called Tuvar Dal and Red Gram (for the flowers).
This is available at any market serving an Indian community. Buy the
unoiled. For details and cooking method see our
Pigeon Peas page.
- Tamarind: If your Tamarind
is concentrate in a jar, use 2 T, or if it's block use about 2 T, soak
and strain. If you don't have tamarind use 4 T lemon juice - not the
same, but it's something. For details see our
- Green Chili: The hot green Jwala
chilis used in India are not much available even here in Los Angeles,
so we use Serranos. One will be just noticeable depending on how hot
the individual chilis are (like all chilis they are quite variable).
Most of the heat in this recipe comes from the Rasam Podi. For
details see our Indian Chilis
- Mustard Seeds: In India black
mustard seeds are always used, but yellow will work.
- Asafoetida - Hing: This is the resin
of a giant fennel plant, used in India by sects forbidden to eat
onions or garlic, but is also often combined with onions.
Caution: there are two forms: Pure Hing (asafoetida beads or
ground) and the more common "Hing Powder". The "powder" is heavily
cut with rice flour. The amount given here is for pure asafoetida.
Use about 3 times as much if what you have is the "powder" form.
For details see our Asafoetida
- Curry Leaves: These are essential for
the flavors of southern India, but if you don't have them, leave them
out - there is no acceptable substitute. For details see our
Curry Leaf page.
- Udupi Rasam Podi This important masala
is much used in Udupi cuisine for Rasams and for other types of dishes.
It is easily made at home by our recipe
Rasam Podi Udupi.
- Coconut Oil: This oil, once condemned
as a heart killer, is now recognized as outstandingly healthy. It is
easily available in markets serving South and Southeast Asian
communities, as well as from Yuppie outlets like Trader Joe's and
Whole Foods. For details see our
Coconut Oil page.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required
iov_rastomu1 160914 inet var - www.clovegarden.com
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