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We hope you got insight from reading it, now let’s go back to udupi rasam / thogaribelley saaru recipe. You can cook udupi rasam / thogaribelley saaru using 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Udupi Rasam / ThogariBelley Saaru:
- Use 4 Tomatoes Bangalore
- Take 1 chilly Green
- Use 5 curry leaves
- Use 2 tbsps coconut oil
- Get 1 tsp mustard seeds
- Use asafoetida
- You need toor dal cooked
- Get tamarind
- Prepare jaggery
- You need 6 tbsps Dhania Coriander seeds /
- Get 4 chillies Dry red
- You need 1 tbsp Black peppercorns
- Use 1 tbsp Cumin jeera /
- Prepare 1 tbsp Methi Fenugreek /
- Provide 6 Curry leaves
- Provide 2 tbsps coconut oil
Instructions to make Udupi Rasam / ThogariBelley Saaru:
- 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.
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