Why Choose Emunah Udupi Rasam Masala?
- Convenient spice blend for homemade rasam
- Suitable for everyday South Indian meals
- Easy to prepare with familiar kitchen ingredients
Udupi Rasam Recipe
Ingredients
- 2 tomatoes, chopped
- Tamarind, to taste
- 4 garlic cloves
- 1 piece of ginger
- A small piece of jaggery
- Mustard seeds
- Coriander leaves, chopped
- Curry leaves
- 50 g toor dal
- 2 green chillies
- 2 tablespoons Emunah Udupi Rasam Masala Powder
- Salt to taste
- 4 cups water, plus extra if needed
- 2 tablespoons oil
Method
- Cook the tomatoes and toor dal in a pot with 4 cups of water until soft and thoroughly cooked.
- Add the tamarind, green chillies, ginger, Emunah Udupi Rasam Masala Powder, salt and jaggery. Add more water if needed and boil for 5 minutes.
- Heat the oil in a separate pan. Add mustard seeds, crushed garlic and curry leaves. Allow the mustard seeds to splutter and the garlic to become aromatic.
- Pour the tempering into the rasam and mix well.
- Garnish with chopped coriander leaves and serve hot with rice or enjoy as a warm broth.
Frequently Asked Questions
What is the difference between rasam and sambar?
Rasam is generally a thinner, tangy preparation, while sambar is usually thicker and combines dal with vegetables.
How can I adjust the sourness of rasam?
Adjust the amount of tamarind to suit your taste. The small piece of jaggery in this recipe can help balance the tanginess.
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