Temple Udupi Tomato saruu

Preparation time: 15 min

Cook time: 20 min

Serves: 2

Ingredients:

5Tomatoes

Cooked tur dal - 1/2 cup

Tomatoes - 4 large, mashed lightly

One tomato cut into tiny pieces.

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 Saaru/Rasam podi: to make --

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

Cashewnuts-5-6

Urad dal-1/4cup

Grated coconut - 1 1/2 tbsps

Asafoetida - 1/4 tsp

Method

1)  First make the rasam/saaru podi/powder. Dry roast fenugreek seeds on low flame till it turn 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 chillies on low flame till the chillies turn crisp. Fry rest of the masalas. Remove to the bowl and set aside. Allow to cool. Add asafoetida and grind to a slightly coarse powder. Set aside.

2)  In a stainless steel bowl, add water, tamarind extract, salt, turmeric powder, green chillies, 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.

3)  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.

4)  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 the grated coconut.

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

Tips

If using grated coconut, dry roast for 5 mts on low flame and grind with rest of the ingredient.

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About Chef Ramaa shanker

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