A quintessentially Hyderabadi dessert called Khubani ka Meetha Recipe. The beautiful colour and flavours makes this dessert irresistible. The apt Urdu word is “Shahi”or Royal!

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A quintessentially Hyderabadi dessert called Khubani ka Meetha Recipe. The beautiful colour and flavours makes this dessert irresistible. The apt Urdu word is “Shahi”or Royal!
by [Archana Potdar] · This post may contain affiliate links · 4 Comments
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Saar is prepared for a festive occasion which you sip, festive meals being traditionally filling the Rasam helps to settle the stomach. Another easy-peasy Saar is this Tomato Saar that we love.
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A Saaru is slightly sour, sweet and spicy soup make with little lentils (if used) you can eat it with rice or drink it. A Saar is also, called Rasam, Chaaru, Saaru, Saathamudhu, Kabir, Charu pani (in Odia).
"Saar is prepared for a festive occasion which you sip, festive meals being traditionally filling the Rasam helps to settle the stomach. "
The main ingredient in a Saaru is a sour agent. This can be anything from tamarind, kokum. Some recipes use green mango too, yes the unripe mangoes. To balance the sour taste the broth is laced with black pepper, coriander seeds, jeera chilli powder, tomatoes and jaggery, yes salt is used.
Some food like this Saaru, we prepare regularly but the idea that I need to update my post did not occur to me. It is my everyday food who will be interested in it?
But now that my girls are flying out and they are asking me, "Maaaa how to rasam?" My eyes popped open this is one basic recipe they asked for. According to them Pineapple Rasam and tomato saar are not what they want. Katin Saar is okay but Andhra Pachi Pulusu is the best.
A good Saar is made with the homemade spice or saaru masala. You can make it and it in an airtight container. But there are good powders available commercially, use them. The only vegetable added in my place is tomato which I boil with pigeon pea lentil.
People think sambhar and saaru are the same. No, they are not! They vastly differ in consistency, flavour profile and quantity of ingredients.
The taste I do not think I can write about other than rasam is a sweet, spicy and sour soup-like liquid whereas sambhar is more thick, heavy in vegetables and slightly less sour.
To make the Charu you will need the masala/spice mix. The detailed recipe is here but for your convenience, I am adding it here too.
Rasam Or Chaaru is made often in my place and we love it! Makes a great sipping soup as well as something you can eat your rice with. A warm and filling meal anytime of the day that can be made in 30 minutes!
This is an old post that I am updating with newer pictures and a write-up as a part of the group Foodies_RedoingOld Post.
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Mayuri Patel says
Its endearing and worrying at the same time when kids are about to leave home and they then realize that they still need basic cooking skills. Am sure your girls will do well. As for the saar, I enjoy it on its own and can have bowls full. I also love dunking roti in it.
ArchanaPotdar says
😀
Renu says
I too love it this way, sip it. The saar or rasam is so comforting and especially when it is cold and rainy out or you just want to enjoy sitting relaxed on a couch. Looks tempting
ArchanaPotdar says
Thanks.