Rasam Recipe Udupi Style Step By Step Home Cooking Easy

Rasam Recipe Udupi Style is a beloved South Indian classic from the coastal region of Karnataka, known for its tangy, spicy, and aromatic flavour that pairs beautifully with steamed rice or can be enjoyed as a warming soup. In this recipe, you’ll learn how to make **authentic Udupi style rasam** at home with clear step-by-step instructions, precise timings, and expert tips. This rasam gets its signature taste from freshly prepared **Udupi rasam powder**, tamarind, tomatoes, and perfectly tempered spices — all traditional hallmarks of this dish.

Recipe Card

Ingredients

For Udupi Rasam Powder (Saaru Pudi)

• 75 g coriander seeds (≈ 1 cup)
• 25 g cumin seeds (≈ ¼ cup)
• 20 g fenugreek seeds (≈ 2 tbsp)
• 100 g dried red chillies (Byadgi or Kashmiri)
• 10 g dry curry leaves (≈ ½ cup when fresh)
• 1 tsp turmeric powder
• 1 tsp asafoetida (hing)

For Udupi Rasam

• ½ cup toor dal (split pigeon peas)
• 1 lemon-sized tamarind, soaked in ½ cup warm water
• 2 medium tomatoes, chopped
• 1 tsp jaggery (adjust to taste)
• Salt to taste
• 3–4 cups water

For Tempering (Tadka)

• 2 tbsp ghee or coconut oil
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• ½ tsp asafoetida
• 8–10 curry leaves
• Fresh coriander leaves for garnish

Step-By-Step Instructions

1. Prepare Tamarind Extract (10 mins)

Soak the lemon-sized ball of tamarind in ½ cup of warm water for about 10 minutes. Once soaked, squeeze thoroughly and extract the tamarind juice. Strain and set aside the pulp-free tamarind extract.

2. Cook Toor Dal (10–12 mins)

Rinse the toor dal thoroughly under running water. In a pressure cooker or pot, add the dal with 2 cups of water and a pinch of turmeric. Cook for 3–4 whistles if using a pressure cooker, or until the dal is soft and fully cooked. Mash the cooked dal with a ladle or fork. Understanding Rasam Recipe Udupi Style is essential.

3. Make Udupi Rasam Powder (15 mins)

Heat a heavy-bottomed pan on medium heat. Add coriander seeds and dry roast until aromatic. Remove. Next, roast cumin seeds, then fenugreek seeds, chillies, and curry leaves separately. Cool completely. Grind all roasted spices along with turmeric and asafoetida to a fine powder. This is your **Udupi Rasam Powder** (saaru pudi), which forms the flavour base of the dish.

4. Start Rasam Base (5 mins)

In a large saucepan, pour the tamarind extract and chopped tomatoes. Add salt, jaggery, and turmeric. Bring the mixture to a boil over medium flame. This step helps remove the raw tamarind smell and develops early layers of flavour.

5. Add Rasam Powder (3 mins)

Once the tomato begins to soften (approx. 3 min), add 2–3 tablespoons of your freshly ground Udupi rasam powder. Stir well and let it cook on a low boil so the spices release their aroma. This relates to Rasam Recipe Udupi Style.

6. Incorporate Cooked Dal (5 mins)

Add the mashed toor dal to the boiling rasam mixture. Pour in 2–3 cups of water to adjust to your desired soup-like consistency. Keep boiling for another 5 minutes. Season with additional salt if required.

7. Tempering (Tadka) (2 mins)

Heat ghee or coconut oil in a small pan. Add mustard seeds and let them pop. Add cumin seeds, asafoetida, and curry leaves. Pour this sizzling tempering over the boiling rasam. The aromatic oil elevates the flavour instantly. Garnish with fresh coriander leaves.

Pro Tips From Personal Cooking Experience

• When I visited Udupi’s local eateries and temple kitchens, what surprised me was how lightly yet precisely they roast the spices — never burnt, always aromatic. Over-roasting makes the rasam bitter.
• Use **Byadgi chillies** if available for authentic colour with mild heat; otherwise Kashmiri chillies work well.
• Prepare rasam powder in bulk and store in an airtight jar. It stays fresh for months and cuts down prep time next time.
• Adjust jaggery and tamarind to balance the classic Udupi rasam tanginess — I often add a pinch more jaggery for sweet-sour harmony.

Chef’s Notes

Substitutions: If you don’t have toor dal, moong dal can be used but won’t give the same texture. Coconut oil can replace ghee for a vegan version. Fresh lemons can be squeezed at the end for brightness instead of jaggery sweetening. Learn more about Rasam Recipe Udupi Style.

Storage Tips: Leftover rasam can be refrigerated in an airtight container for up to 3 days. Reheat gently on stove with a splash of water. Rasam powder keeps for about 6 months if stored well.

Nutrition Information (Per Serving)

Source: Adapted from Udupi tomato rasam nutritional info published by SubbusKitchen (example site documenting traditional rasam nutrition).

Why Udupi Style Is Unique

Udupi cooking is deeply rooted in temple tradition and vegetarian excellence, often avoiding heavy ingredients but focusing on spice balance and seasonal produce. Rasam in Udupi kitchens is more than food; it’s comfort and health in a bowl with digestive spices and gentle warmth. For historical context on South India food culture, you can visit South Indian Cuisine — Wikipedia.

Frequently Asked Questions

Can I Make Rasam Without Rasam Powder?

Yes. You can use store-bought rasam powder or substitute with a mix of cumin, pepper, coriander, and chili powders, but freshly roasted Udupi rasam powder gives the richest flavour.

Is Udupi Rasam Spicy?

Rasam can be spicy or mild depending on chillies used and personal tolerance. Adjust the number of chillies to suit your palate.

Can I Freeze Udupi Rasam?

Yes, but texture may change slightly. Freeze in portions and thaw before reheating with a splash of water.

This **Rasam Recipe Udupi Style** stands out for its balance of spice, tang, and aroma — an essential part of any South Indian meal that brings warmth and satisfaction with every spoonful.