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Wednesday, June 24, 2015

Saru A Konkani Special

Saru which means rasam usually served along with rice. This is a South Indian delicacy which is rich in flavor of spices. There are different kinds of rasam's prepared in South India as per the geographical differences, but the common ingredients involved in every rasam is Dry red chillies, Curry leaves, Mustard Seeds, Grated Coconut, Asafoetida and Coriander Seeds. The recipe that i have given here is of the Saru(rasam) prepared in all the temples belonging to Gowd Saraswath Brahmin community. You can find this type of Saru mostly in the Venkataraman Temples in and around Udupi & Mangalore. You may also like other side dishes for rice such as Dalitoy, Brahmin's Special Saru & Jeere Meere Kadi.

Preparation Time : 15 min

Cooking Time       : 20 min
Serves                    : 4

Ingredients ::

English Name For Ingredients
Hindi Names For Ingredients
Green Chilies
हरी मिर्च
A small piece
2 tbsp
Toor Daal
तूर दाल
2 tbsp
Coriander Seeds
धनिया के बीज
1 tbsp
Cumin Seeds
1/2 tbsp
Mustard Seeds
सरसों के बीज
Grated Coconut
किसा हुआ नारियल
2 tbsp
Curry Leaves
करी पत्ते
10 numbers
Dry Red Chillies
सूखी लाल मिर्च
Turmeric Powder
हल्दी पाउडर
1/4 tbsp
Coriander Leaves
हरा धनिया
1 tbsp Chopped
To taste

Preparation ::

  1. Heat oil in a pan and roast toor daal, coriander seeds, cumin seeds, mustard seeds, curry leaves, dry red chillies, turmeric powder and grated coconut.
  2. Allow it to cool completely and put these ingredients in a blender to grind into a fine paste. Add enough water for grinding, place the grounded masala in a bowl and keep aside.
  3. In a vessel add around one liter of water and heat in a medium flame. Add finely chopped tomatoes, slit green chilli, jaggery and salt. Close it with a lid and cook for about 10-12 minutes till tomatoes are properly cooked.
  4. Add grounded masala, finely chopped coriander leaves and take one boil. Give a tempering of mustard seeds and curry leaves and serve hot as a side dish for rice. 

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