Tamil Nadu x Japan
Rasam udon with curry leaf tempura
Rasam that you can twirl. Grandma would approve, after a suspicious first slurp.
50 minTime
12 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original569kcalsame
12 gproteinsame
8 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Pressure cook the toor dal with 1 1/2 cups water for 3 whistles on medium heat. Let pressure release naturally, then whisk smooth.
- 2Soak the kombu in 4 cups water 15 minutes, then heat on low heat until bubbles just form. Remove the kombu.
- 3Add the tamarind pulp, tomatoes, rasam powder, jaggery and salt to the kombu water. Simmer on medium heat 10 minutes, then stir in the dal and bring to a froth.
- 4Heat the ghee on medium heat, crackle mustard and cumin, add garlic and 1 sprig curry leaves and asafoetida. Pour into the rasam.
- 5Whisk the rice flour, cornflour, a pinch of salt and cold soda water into a thin batter. Heat oil on medium high heat to 180°C.
- 6Dip the onion slices and remaining curry leaves in small clusters. Fry in oil at 180°C for 2 minutes until crisp. Drain on a rack.
- 7Warm the udon in boiling water for 1 minute and drain. Divide into bowls, ladle hot rasam over and crown with tempura and coriander.
Serve it like this
Coil the udon in a deep bowl, pour the rasam so it pools red around the noodles, and pile tempura high in the centre. Finish with coriander and a few drops of tadka ghee on the surface.
