Udupi's Tomato Rasam Masala

Udupi's tomato rasam is one of the most popular dishes in India. It is not only a local favourite but also a favourite of those who have tasted tomato rasam, specially made in Sri Krishna Temple, at least once.

Udupi's tomato rasam is very easy to prepare. You can find the recipe for it in this blog. Anybody can prepare it at home. But, if you want the authentic taste then you will have to make sure you use the right ingredients. The most important ingredient for Udupi's tomato rasam is the rasam masala.

The masala used by cooks in Udupi is very different from what we get in the stores. This post will today, reveal the secret recipe to its readers.

Ingredients

Dried red chillies - about 30
Mustard - half a spoon
Curry leaves - at least 1 handful
Cumin seeds - 3 spoons
Coriander seeds - about 1 handful
Urad dal - 2 - 3 spoons
Methi seeds - 2 spoons

Method

Take chillies, mustard and curry leaves in a pan and fry for 2 to 3 minutes on a medium flame. We don't need ghee or oil for frying.

Next, add cumin seeds, coriander seeds, urad dal and methi seeds to the pan and continue frying. Fry until urad dal turns brown.

Now, turn off the flame and continue frying for 2 minutes. This will avoid the contents in the pan from getting burnt. Wait till these cool down.

Once this mixture in the pan cools down, grind it into powder in a mixer. Since, no water is added here, the mixture will stay fresh for a long time.

Thus, the masala for tomato rasam is ready. Use this masala while making tomato rasam in Udupi style.

P.S.: This masala can be used for preparing any kind of sambar also.