Udupi Rasam / ThogariBelley Saaru.
You can have Udupi Rasam / ThogariBelley Saaru using 16 ingredients and 8 steps. Here is how you cook that.
Ingredients of Udupi Rasam / ThogariBelley Saaru
- It's of Tomatoes Bangalore.
- You need of chilly Green.
- You need of curry leaves.
- You need of coconut oil.
- Prepare of mustard seeds.
- Prepare of asafoetida.
- You need of toor dal cooked.
- It's of tamarind.
- It's of jaggery.
- It's of Dhania Coriander seeds /.
- You need of chillies Dry red.
- You need of Black peppercorns.
- It's of Cumin jeera /.
- You need of Methi Fenugreek /.
- Prepare of Curry leaves.
- Prepare of coconut oil.
Udupi Rasam / ThogariBelley Saaru instructions
- Take a kadaai / wok, keep it on medium heat, add 2 tbsps of coconut oil. First add the black peppercorns, cumin, methi and curry leaves. Saute this until aromatic. Transfer this to a blender jar and in same oil add dry red chillies and Dhaniya, saute until aromatic. Transfer this to the blender with the remaining ingredients. Grind this to a fine powder..
- In the same kadaai / wok, add 2 tbsps of coconut oil, splutter mustard seeds and add the chopped green chilly. Along with this add the chopped tomatoes, saute until the turn soft..
- Now take the extract of the tomato-tamarind mixture and add this into the "Eeya Chombu", also add the required amount of salt for the rasam..
- After the tomatoes turn soft transfer the contents of the wok to the tomato-tamarind extract in the Eeya chombu and keep this on low heat..
- Allow this to boil until the raw smell of the tamarind extract goes, now add the prepared powder and asafoetida in this stage and stir..
- After about 2 minutes add the toor dal stock to the rasam and dilute this. You can see in the picture, the quantity of the rasam has increased..
- Add little bit of jaggery, this is to balance the sourness of the tomatoes and the spices..
- Garnish it with coriander leaves and serve it hot with plain rice..
