Udupi rasam process

 Udupi rasam process

 SOAKING TAMARIND

Soak tamarind in 1 cup of hot water for 10 mins. After 10 mins, squeeze and extract the juice. Set this juice aside.

 COOKING DAL

Take toor dal in a vessel. Add water and wash the dal thoroughly. Drain the water. Add fresh water to the dal along with turmeric powder. 

Keep the vessel in the pressure cooker and pressure cook for 4-5 whistles.

Once the pressure is released, take out the cooked dal. Mash the dal thoroughly and set aside.

 *PREPARING UDUPI RASAM POWDER* 

Heat a tsp of ghee in a pan. Add coriander seeds, fenugreek seeds, cumin, pepper, Kashmiri red chili and fry in medium flame till coriander seeds become slightly darker.

Now add grated coconut along with few curry leaves. Fry the coconut till it is slightly brown. Switch off the flame.

Take the fried ingredients to the mixer jar.

Grind it to coarse powder. Set this rasam powder aside.

 *INGREDIENTS* 

Heat a spoon of ghee in a pan. Add grated coconut along with few curry leaves. Fry the grated coconut till it is slightly brown. Set this aside for garnishing the rasam later.

 *MAKING RASAM* 

Heat a tbsp of ghee in a pan. Add mustard seeds and allow it to sputter.

Now add tomato to the pan. Give a good mix.

To the pan, add the tamarind extract along with turmeric powder, salt, asafoetida, jaggery and give a mix.

Allow the tamarind juice to boil for 5 mins. After 5 mins, add the rasam powder we prepared. Give a good mix. Allow the rasam to boil for 2-3 mins.

Now, add the mashed dal to the rasam. Also add 2 cups of water to adjust the consistency.

Keep the rasam in flame till you get a frothy layer. Garnish the rasam with coriander leaves.

Switch off the flame. Add the slightly fried coconut along with curry leaves and give a mix.

 *SERVING* 

Serve this delicious Rasam with hot steaming rice and slurp