Simple, practical, and full of everyday flavour, udupi saaru recipe | udupi tomato saaru | udupi rasam recipe is a vegetarian udupi rasam made with coconut oil, methi / fenugreek seeds, and (20 gm) coriander seeds in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 4 Servings
- Category: rasam
- Cuisine: udupi
Ingredients
for saaru pudi:
- 2 tbsp coconut oil
- ½ tsp methi / fenugreek seeds
- ¼ cup (20 gm) coriander seeds
- 1 tsp cumin / jeera
- 25 (30 gm) dried red chilli
- few curry leaves
- ¼ tsp hing / asafoetida
for udupi saaru:
- 1 to mato (finely chopped)
- 1 chilli (slit)
- 1 tbsp jaggery / gud
- ½ tsp turmeric
- few curry leaves
- 1 cup tamarind extract
- 1 tsp salt
- 4 cup water
- 2 cup toor dal (cooked)
- 3 tsp udupi saaru pudi
- 2 tbsp coconut (grated)
- 2 tbsp coriander (finely chopped)
for tempering:
- 2 tsp coconut oil
- 1 tsp mustard
- 1 tsp urad dal
- 1 dried red chilli
- pinch hing / asafoetida
- few curry leaves
Method
- firstly, in a large kadai add 1 tomato, 1 chilli, 1 tbsp jaggery, ½ tsp turmeric, few curry leaves, 1 cup tamarind extract and 1 tsp salt.
- cover and boil for 10 minutes. boil until the tomatoes turn mushy and tamarind is cooked well.
- further, add 4 cup water and 2 cup toor dal.
- mix well adjusting consistency as required.
- further, add 3 tsp prepared udupi saaru pudi and mix well.
- boil for a minute making sure the flavours are well absorbed. do not over boil once the saaru pudi is added.
- add in 2 tbsp coconut, 2 tbsp coriander and mix well.
- pour the tempering over saaru and mix well.
- finally, enjoy tomato saaru with hot steamed rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
