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+ servings
Rasam Rice is normal for lunch or dinner.
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5 from 2 votes

Saar Recipe/Rasam Recipe

A comfort meal for us is Rasam Rice, steamed rice and rasam with a vegetable side is Heaven on Earth. The Saaru can be made Vegan and Gluten-free! Try it!
Prep Time5 mins
Cook Time20 mins
Course: Main Course
Cuisine: South Indian
Keyword: Easy Dinner ready under #30minutes, Everyday Food, Rasam, Saaru, Vegan, Vegetarian
Servings: 6 People
Calories: 35.5kcal
Author: ArchanaPotdar


  • Pressure cooker
  • Kadhai/wok
  • Blender


For the Saaru Recipe:

  • ¼ cup toor dal
  • 1 tomato medium-sized
  • 1 tbsp oil/ghee
  • 1 tsp mustard
  • 2-3 springs curry leaves
  • 2-3 red chillies broken into pieces optional
  • ½ haldi
  • ½ tsp asafoetida
  • 2 tbsp Saar Masala
  • A lemon sized ball of tamarind
  • A marble-sized ball of jaggery optional
  • Salt

Saaru Malasa Recipe:

  • 1 cup coriander seeds
  • 1 small rock of hing/1tblsp powder
  • 1 tbsp methi
  • 1/3 cup pepper
  • 1/3 cup jeera
  • tsp mustard
  • 45 red badgi chillies about 50grms
  • 10-12 springs curry leaves
  • 1 tsp oil


  • Rinse the toor dal and tomato. Add water and haldi to the dal. Cut the tomato in quarters and add to the dal. To save time you can add rinsed rice with enough water. Cover and pressure cook the dal and rice for 2 whistles on big flame 1 on low flame. Let the pressure drop naturally.
  • Meanwhile, soak the tamarind in ¼ cup of water and extract the juice. Set aside.
  • Once the pressure drops remove the dal and mash the tomato. Run an immersion mixer and grind the dal and tomato. These days I dry my curry leaves and add the powder to our food as kids do not like the leaves in the mouth or it graces the edge of their plate.
  • To make a tempering heat oil/ghee in a pan and add the mustard when it splutters add the red chillies and asafoetida.
  • Add the boiled dal mixture, tamarind juice extract, jaggery(if using), masala, salt and bring to boil.
  • You can adjust to suit your taste.
  • Add more or less tomato, add lemon juice, coriander leaves( I do not).

How To Make Rasam Masala:

  • In a little oil fry hing remove from oil.
  • Add methi remove from oil.
  • Fry pepper, mustard, and jeera.
  • In the coriander seeds add red chillies, curry leaves and fry till crisp.
  • Cool and dry grind.
  • Store in an airtight container.


Serving: 1Bowl | Calories: 35.5kcal