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Monday, 19 October 2015

Devasthana saru/ Tomato rasam



Devasthan is a Konkani word for Temple,and this particular tomato rasam is prepared in all temples of South Karnataka during festivals...This rasam has an unique taste and flavour...This is prepared without dal...I got this recipe from Konkani Khan Anik Jevan blog...Very yummy and tasty rasam ,so sharing the recipe with all of you !!

Ingredients:-


  1. Coconut gratings .....1 tbsp
  2. Coriander seeds .....4 tsp
  3. Cumin seeds........1 tsp
  4. Methi seeds......... ¼ tsp
  5. Red chillies............4 to 5
  6. Tamarind.......small gooseberry size.
  7. Hing........a chick pea size
  8. Jaggery........ small gooseberry size
  9. Tomato........1 big
  10. Green Chillies....., 2
  11. Coriander leaves -  a small bunch.
  12. Coconut oil........3 tsp (for roasting and seasoning)
  13. Mustard seeds.............1½ tsp
  14. Curry leaves.......few
  15. Salt to taste.
PROCEDURE:
  • The above mentioned ingredients are for 1 litre Saru. 
  • Chop tomato, coriander leaves and slit green chillies. Keep aside 
  • Dissolve Hing in little water. Keep aside. 
  • Roast coconut gratings, coriander seeds, cumin seeds, methi seeds and red chillies separately one by one using little oil. Keep aside for cooling. Grind all roasted items with tamarind to a fine paste using water.
  • Boil this masala adding 1 ltr water ,add jaggery,slit green chillies and salt
  • cook on a low flame tillthe tomato becomes soft and mushy
  • Add chopped coriander leaves and temper with mustard and curry leaves
  • Saru is ready to serve with hot rice
  • In temples they dont add hing for Naivedya saru,but they add hing water before serving saru for samaradhana 

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