Name: Udupi Rasam Powder, Saaru Podi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Karnataka
Ingredients: 2 teaspoon coconut oil; 50 grams byadagi chillies ( 1 cup ); 5 sprigs curry leaves; 1 tablespoon turmeric powder; 1 tablespoon asafoetida (hing); 3 tablespoon coriander seeds; 1 tablespoon black pepper; 1 tablespoon cumin seeds; 1 tablespoon mustard seeds; 1 teaspoon fenugreek seeds

Ingredients

Scale

1 teaspoon coconut oil
1 teaspoon ghee
1 teaspoon salt
2 teaspoon jaggery
1 tablespoon Saaru Podi / Udupi Rasam Powder
1/4 cup toor dal
2 tomatoes, roughly chopped
1 gooseberry size tamarind
3 sprigs coriander leaves, finely chopped

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Instructions

Boil the toor dal and tomatoes with two cups of water in a pressure cooker for 10 minutes. Remove from heat and set aside to cool. Once the pressure is released, open the cooker and mash with the back of a cup. Set aside.
Soak a gooseberry size tamarind in a cup of water for 20 minutes. Extract the pulp of the tamarind and discard the seeds and the fibre. Set aside the tamarind pulp / juice.
Heat coconut oil in a pan and add in the mustard seeds. Let the mustard seeds splutter. Add in the tamarind pulp and salt. Add in 2 teaspoon of jaggery. Let it simmer for five minutes.
Add in a tablespoon of saaru podi / rasam powder and the boiled dal-tomato mixture. Let it simmer for 5-7 minutes.
Switch off the flame and add in the finely chopped coriander leaves and the ghee.

Author: Kannamma - Suguna Vinodh
Prep Time: 15 mins
Cook Time: 10 mins
Category: Rasam
Cuisine: Karnataka