NMOT: Nam Mane Oota Tindi

Saaru | Udupi Rasam

In coastal Karnataka rasam is called by name “Saaru”. Saaru is served along with rice as first course in all special occasions & ceremonies. Though am basically from Bangalore, I’ve enormous love towards saaru. It is very simple & quick to prepare if “Saaru pudi” or “Udupi rasam powder” is ready. You can also find the Saaru Pudi recipe in website.

Saaru | Udupi Rasam
  1. Wash & pressure cook toor dal along with one tomato & turmeric powder till soft. Mash it completely using back of ladle or blend it to smooth paste.
  2. Cut another tomato into small pieces.
  3. Soak tamarind in hot water & extract thick juice & discard the pulp.
  1. In heavy bottom vessel, take cooked dal tomato mixture, cut tomato pieces, tamarind extract, slit green chillies, jaggery & salt.
  2. Add required water to bring the saaru to desired consistency. Cook this till tomatoes are soft (approx. 5-7 minutes).
  3. Then add in about 2 tsp of rasam powder & bring it to boil.
  4. Add coriander leaves & greed coconut. Switch off the flame.
  5. Lastly heat coconut oil/ghee in tadka pan, add mustard seeds. Once they splutter, add curry leaves, dry red chillies & hing. Pour this over prepared saaru/rasam & mix well.
  6. Udupi style Saaru or Rasam is ready to serve with steaming hot rice.

Nam Mane Oota Tindi

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