Kundapura Saaru or rasam is a soupy thin tangy, spicy rasam from coastal  Udupi ( karnataka) District. Uses homemade spices, coconut milk, daal water and tamarind. It goes well with hot rice.

Let us see how to make this mouthwatering dish.

Preparation time approx :30 minutes.

Ingredients :

2 Riped Tomatoes cut into pieces.

1 cup cooked thuar daal water( thin consistency)

Small gooseberry size tamarind squeezed.

1/4 cup fresh thick coconut milk.

Small piece stone asafoetida.

Salt to taste.

Small pice of jaggery

1/2 tsp turmeric powder.

1 tbsp coconut oil.

Spice powder to grind.

1 tbsp coconut oil.

2tsp coriander seeds.

1 tsp methi seeds

2 tsp cumin seeds.

8 or 9 Badige red chillies or normal red chillies

1/2 tsp mustard seeds.

For Seasoning

1 tbsp ghee

1 tsp mustard seeds.

1 tsp cumin seeds

Few chopped curry leaves

Few chopped coriander leaves.

Method.

Cut the tomatoes and mash it with hands.

In a kadai add tomatoes, daal/paruppu water and tamarind water.  Add enough water. Now add salt, turmeric powder, stone  or powder asafoetida or hing and jaggery. Add chopped curry leaves. Let it boil.

In the mean time heat a small frying pan and add 1 tbsp coconut oil in low flame.

Add coriander seeds methi seeds, red chillies. Let it fry. Add cumin seeds fry for few more seconds. Switch off the stove and add mustard seeds and mix well. Let it cool down. Powder this in a mixer grinder keep aside

Take 1/4 cup fresh coconut grating. Grind this in a mixer grinder. Add lukewarm water. Pulse it. Take out and squeeze the milk.

Now add the spice powder to rasam and boil well Add enough water according to the consistency of rasam. When it boiled well Add coconut milk and mix well. Allow to boil for few seconds.  Switch off the stove and sprinkle coriander leaves and 1 tbsp coconut oil. Close it with a lid.

For seasoning.

Heat 1 tbsp. When it is hot add mustard seeds. Let it crackle. Add cumin seeds. Add 2 or 3 curry  leaves. Pour over rasam.

Serve with hot rice.