Bring the authentic coastal flavors of Karnataka into your kitchen with this soul-satisfying Udupi Tomato Saaru. This classic rasam is cherished for its aromatic blend of spices, tangy tamarind, and mellow sweetness from jaggery. Traditionally crafted with homemade Udupi saaru pudi (rasam powder), this recipe strikes the perfect balance of heat and depth, delivering a comforting bowl that’s equally delightful served as a warming soup or with steamed rice. The addition of cooked toor dal not only adds body but also makes this saaru hearty enough for any meal.
Udupi Tomato Saaru stands apart for its simplicity and signature red hue, thanks to a thoughtful mix of spices and red chillies. The secret lies in simmering tomato, tamarind extract, and green chilli together with jaggery, turmeric, and a generous splash of saaru pudi, ensuring the flavors develop fully. A final tempering and a touch of freshly grated coconut create an irresistible aroma and taste. This rasam is pure comfort—delicious, easy to make, and sure to leave your home smelling divine.
Udupi Tomato Saaru Recipe
Print RecipeIngredients
- 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
- 1 tomato, 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
- 2 tsp coconut oil
- 1 tsp mustard
- 1 tsp urad dal
- 1 dried red chilli
- pinch hing / asafoetida
- few curry leaves
Instructions
In a large pot, combine chopped tomato, slit green chilli, jaggery, turmeric, a few curry leaves, tamarind extract, and salt.
Cover and simmer over low heat for about 10 minutes, or until the tomato turns soft and the tamarind is thoroughly cooked.
Add water and cooked toor dal to the pot, stirring to adjust the consistency as needed.
Mix in the Udupi saaru pudi, allowing it to simmer for just a minute so the spices are absorbed without overcooking.
Stir in grated coconut and chopped coriander for added freshness and flavor.
For tempering, heat coconut oil in a small pan, splutter mustard seeds, add urad dal, dried red chilli, hing, and curry leaves. Pour this tempering over the saaru.
Serve hot Udupi Tomato Saaru with steamed rice or enjoy as a spicy, aromatic soup.
Notes
Tips:
Ensure all spices for the rasam powder are available for authentic flavor; each plays a critical role., Do not skip or shorten the simmering time for tamarind and tomato—this step is key to developing the saaru’s unique taste., Feel free to garnish with a drizzle of ghee or extra grated coconut for richer flavor, though it's optional.
