tomato saaru | tomato rasam | udupi tomato rasam

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udupi rasam
tomato saaru | tomato rasam | udupi tomato rasam with step by step photo and video recipe. tomato saaru is the most authentic rasam served in every udupi, karnataka. udupi saaru is made with tomatoes and has a rich flavours of rasam powder.

i have shared sambar powder, rasam powder recipe. i prepare variety of rasam for my lunch menu. and we south indians use dal for some rasam and for few we prepare with just spices. check out my other rasam recipe: kokam rasam, pepper-garlic rasamtomato-onion rasamkat saaruhuruli saaru.

tomato saaru

tomato saaru is also called as chaaru. rasam is traditionally prepared by boiling tomatoes in tamarind juice. rasam should not be overcooked once you add the rasam powder else the flavours will be lost. pour a generous amount of coconut oil over the udupi saaru to get the rich aroma and flavour served at bojanashale, udupi krishna mutt.

check out my sambar recipes collection here. here are few popular udupi sambar recipes: gulla koddeldrumstick sambar, budhu kumblakai bol koddelcucumber saasmibende koddelmajjige hulibasale koddelsambar rice and beans koddel etc.

tomato saaru | tomato rasam | udupi tomato rasam video recipe:

tomato saaru | tomato rasam | udupi tomato rasam recipe card below:

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tomato saaru | tomato rasam | udupi tomato rasam
 
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tomato saaru | tomato rasam | udupi tomato rasam
Author:
Recipe type: side dish
Cuisine: south indian
Serves: 4 Servings
Ingredients
  • 2 tomatoes, chopped
  • half cup toor dal, cooked
  • lemon sized tamarind, extract juice
  • few curry leaves
  • 2 green chillies
  • ½ tsp turmeric powder
  • 1 tsp jaggery
  • salt to taste
  • 2 - 3 tbsp coconut oil
  • 2 - 3 tsp saaru pudi / rasam powder
  • few coriander leaves, finely chopped
  • pinch of hing
Instructions ( 1 cup =255 ml)
  1. in a large kadai; add tamarind extract, salt, turmeric powder, green chillies, chopped tomatoes, jaggery and curry leaves.
  2. cover with a lid and bring to a boil. allow to boil for 10 - 15 min or till the raw smell of tamarind disappears.
  3. add the cooked toor dal. add water and adjust the consistency. bring to a boil.
  4. now add rasam powder and continue to cook on medium high for another 2- 4 mins.
  5. once the dal turns red add fresh coriander leaves, hing and turn off flame.
  6. add a tsp of coconut oil and serve with hot steamed rice.


tomato saaru | tomato rasam | udupi tomato rasam step by step photo recipe:

  1. in a large kadai; add tamarind extract, salt, turmeric powder, green chillies, chopped tomatoes, jaggery and curry leaves.
    udupi tomato rasam
  2. cover with a lid and bring to a boil. allow to boil for 10 – 15 min or till the raw smell of tamarind disappears.
    udupi tomato rasam
  3. add the cooked toor dal. add water and adjust the consistency. bring to a boil.
    tomato rasam
  4. now add rasam powder and continue to cook on medium high for another 2- 4 mins.
    tomato rasam
  5. once the dal turns red add fresh coriander leaves, hing and  turn off flame.
    tomato saaru
  6. add a tsp of coconut oil and serve with hot steamed rice.
    tomato saaru


notes:

  • saaru consistency should be watery.
  • you can also add tempering to rasam.
  • never boil rasam too much after you add rasam powder. flavours will be lost
  • make sure to boil tomato, tamarind, jaggery water for minimum of 15 minutes
  • tempering is optional. but it adds great flavour to your rasam.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

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