Print

Udupi Style Rasam

Rasam is a lentil-based curry full of tang and flavor. Drink it as a soup or serve it rice - you'll enjoy it either way.
Course Main Course
Cuisine Indian
Keyword Lentil soup, South Indian Lentil Soup, Udupi Rasam
Method Pressure cooker
Diet Dairy-free
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 93kcal
Author Anushree Shetty

Ingredients

  • 4 tablespoons moong dal or tuvar dal
  • 1 medium sized tomato diced (~1 cup chopped tomatoes)
  • 1/2 tablespoon tamarind paste or fresh tamarind, size of a small lime
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons homemade rasam powder or MTR brand
  • 2 green chilies slit lengthwise
  • 1/2 teaspoon chili powder optional
  • 2 tablespoons powdered jaggery
  • 4 cups water
  • 1 teaspoon salt

For the tempering / tadka

For garnish

  • 1/4 cup cilantro, finely chopped

Instructions

  • If using fresh tamarind, soak it in 1/2 cup of hot water for about 10 minutes while you prep the remaining ingredients. Strain to obtain the juice and discard the tamarind flesh. If using tamarind paste, skip this step.
  • Add dal, tomatoes, tamarind juice (from step 1) or paste, turmeric powder, green chilies, chili powder, jaggery and salt along with 4 cups of water in the steel insert of the Instant Pot. Mix well.
  • Select “Pressure Cook.” Adjust the time to 12 minutes and set the pressure selection to high. Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position.
  • Once the cooking cycle is complete, wait for 10 minutes before releasing pressure.
  • If using a stovetop pressure cooker, follow the same steps as listed for Instant Pot. Cook on medium-high heat and wait for the vent/whistle to go off 3-4 times. Take it off heat and let the cooker cool down before you open the cover.

Tempering process

  • Add oil or ghee to the tadka pan kept over medium-heat. 
  • When the oil is hot, add mustard seeds and asafoetida. Once the mustard seeds start to sputter, add urad dal, garlic cloves and a sprig of curry leaves. 
  • Let them sizzle for about 10 seconds and then pour this mixture over the rasam.
  • Garnish with cilantro and mix well. 

Notes

Stovetop instructions
  1. In a pressure cooker add dal, diced tomatoes, tamarind paste or tamarind water from the first step, turmeric powder, jaggery, rasam powder and 4 cups of water on medium heat and cook till the dal gets done (in my case I wait for the vent/whistle to go off 3-4 times to make sure the dal is cooked).

Nutrition

Calories: 93kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 453mg | Potassium: 63mg | Fiber: 2g | Sugar: 6g | Vitamin A: 240IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 1mg