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Udupi Rasam Recipe, Tomato Saaru Recipe

How to make Udupi style rasam made with dal and tomato. Rasam with homemade rasam powder / saaru podi. Karnataka Mangalorean style rasam.

  • Total Time: 25 mins
  • Yield: 4 servings 1x


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Add in a tablespoon of saaru podi / rasam powder and the boiled dal-tomato mixture. Let it simmer for 5-7 minutes.
  5. 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
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