12 September, 2015
Saaru or RasamPosted in : Accompaniments, Appetizer, Daal or Lentils, Karnataka Cuisine, Soup, Starter, Tomatoes, Toor Daal on by : ArchanaPotdar Tags: Accompaniments, Appetizers-Starters, Blogging Marathon, Diabetic Friendly, Festive, Rasam, Saaru, Toor Dal
Saaru is made for Festive occasions as festive food is heavy and Saar something that you can sip on.
Also called rasam it is something that’s my girls love and I avoid as the dal used in this is very little. But when you have a cold this is a soothing drink and food. Comfort food.
To make this Saaru I use the masala that I make at home. I have another saaru masala that I got from the cook at Dharwad my home town but I have not blogged it as yet. Will get down to it pronto… which means I have to search for the elusive scrap of paper.
Saaru or Rasam
Saaru or Rasam is made generally on a festive occasion!
- Preparation time: 5 minutes
- Cook time: 25 minutes
- Serves: 8
- ¼ cup Toor Dal
- 1 tomato, medium sized
- ½ teaspoon haldi/turmeric
- 1 tablespoon oil or homemade ghee
- ½ teaspoon mustard
- 1/4 teaspoon haldi/turmeric
- 1/4 teaspoon hing/asafoetida
- 1 spring of curry leaves
- 1 small lemon sized ball of tamarind soaked in 1/2 cup water
- 1tablespoon saar masala or saar in pudi
- 1 pea sized ball of jaggery (optional)
- Salt to taste
- 2-3 dried red chilli
- Rinse the dal and tomato. Pressure cook for 3 whistles then let the steam come down naturally.
- Mash the tomato and set aside.
- In a pan heat the ghee or oil that are you using.
- Splutter the mustard, add the red chillies, curry leaves.
- Add the haldi, hing, and the dal in the pan.
- Extract the tamarind mashed in the water.
- Add the saar powder, jaggery, salt and 1-2 cups water.
- Boil till you get a delicious aroma.
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