Saaru | Udupi Rasam
In coastal Karnataka rasam is called by name “Saaru”. Saaru is served along with rice as first course in all special occasions & ceremonies. Though am basically from Bangalore, I’ve enormous love towards saaru. It is very simple & quick to prepare if “Saaru pudi” or “Udupi rasam powder” is ready. You can also find the Saaru Pudi recipe in website.
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Ingredients
- ½ cup Toor Dal
- 2 Tomato
- 2 Slit Green chillies
- Small lemon size Tamarind
- 2 tsp Jaggery
- 2 tsp Saaru pudi/Rasam powder
- Salt to taste
- Water as required
- 1 tbsp Chopped coriander leaves
- 1 tbsp Grated coconut (optional)
For Tempering
Ingredients
For Tempering
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Instructions
Prep
- Wash & pressure cook toor dal along with one tomato & turmeric powder till soft. Mash it completely using back of ladle or blend it to smooth paste.
- Cut another tomato into small pieces.
- Soak tamarind in hot water & extract thick juice & discard the pulp.
Method
- In heavy bottom vessel, take cooked dal tomato mixture, cut tomato pieces, tamarind extract, slit green chillies, jaggery & salt.
- Add required water to bring the saaru to desired consistency. Cook this till tomatoes are soft (approx. 5-7 minutes).
- Then add in about 2 tsp of rasam powder & bring it to boil.
- Add coriander leaves & greed coconut. Switch off the flame.
- Lastly heat coconut oil/ghee in tadka pan, add mustard seeds. Once they splutter, add curry leaves, dry red chillies & hing. Pour this over prepared saaru/rasam & mix well.
- Udupi style Saaru or Rasam is ready to serve with steaming hot rice.
