🍅🥣 Udupi Tomato Rasam

(Temple-Style Comfort Broth)

Spice Level: 🌶️ Mild

Prep Time: 10 mins | Cook Time: 15 mins | Serves: 3–4
Calories (approx): ~120 kcal per serving

🥄 Sacred Spoons & Simmered Memories

“In Udupi kitchens, rasam is not meant to shout — it is meant to heal.”

Photo by Stirred By Spice

For Rasam Base

Toor dal – 2 tbsp, cooked and mashed (very soft)
Ripe tomatoes – 2 medium, chopped
Tamarind paste – 1 tsp
Black peppercorns – ½ tsp
Cumin seeds – 1 tsp
Coriander seeds – 1 tsp
Turmeric powder – ¼ tsp
Jaggery – ½ tsp (traditional balance)
Salt – to taste
Water – 3 cups
✨ Note: The dal should be light and watery, not thick — it’s there to soften and round the rasam, not turn it into sambar.

For Tempering

Finishing

Prepare Rasam Paste
Coarsely crush peppercorns, cumin seeds, and coriander seeds using a mortar and pestle. Set aside.
Cook Tomato Base
In a pot, add chopped tomatoes, tamarind paste, turmeric, salt, and 1 cup water. Simmer until tomatoes soften and break down.
Add cooked, mashed toor dal, mix well, then proceed with crushed spice mix and water.
Build the Rasam
Add crushed spice mix, jaggery (if using), and remaining 2 cups water. Bring to a gentle boil. Let it froth lightly — do not overboil.
Temper
Heat ghee in a small pan. Add mustard seeds and let them splutter. Add red chilli, curry leaves, and hing. Pour immediately over rasam.
Finish & Rest
Garnish with fresh coriander. Cover and let the rasam rest for 2 minutes before serving.

Serve hot with steamed rice, papad, and a spoon of ghee — or sip warm like a healing broth on cold evenings.

This rasam is gentler than most — softened with cooked dal, brightened by tomatoes, and held together by warmth

rather than sharpness. It’s the kind of comfort that lingers quietly, like temple bells at dusk.

Tip: A small piece of jaggery added in the end gives this rasam, the classic Udupi touch.

Why cooked dal in this rasam?
Udupi-style tomato rasam uses mashed toor dal for body — creating a mellow, rounded heat instead of sharp tang.
Best tomatoes to use?
Ripe country tomatoes give sweetness and color without overpowering acidity.
Can I skip pepper?
Yes — keep it subtle. This rasam is about aroma and balance, not fire.
When to add coriander?
Always at the end — for freshness and fragrance.

Udupi Tomato Rasam is proof that comfort doesn’t need intensity — just balance, tradition, and time-honored wisdom.

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