Devasthana Saaru / Temple style saaru
This saaru or rasam is an authentic, aromatic rasam served in all temples in Dakshin Kannada. Freshly roasted spices ground together with roasted coconut gives a unique taste to this saaru. Traditionally it is served with white rice on a plantain leaf.
3 ripe tomatoes
2 slit green chilies
water 4 cups (approximately)
2 tsp jaggery
Chickpea size tamarind
Salt to taste
Chopped coriander leaves
Ingredients to be roasted in oil
2 tsp coriander seeds/ daniya
1/2 tsp cumin seeds/ jeera
1/4 tsp methi/ fenugreek seeds
1/4 tsp hing/ asafoetida powder
4 tbsp grated fresh coconut
5-6 curry leaves
1/2 tsp turmeric powder
5 byadgi red chilies
2 tsp oil
For the tempering:
3 tsp oil
1 tsp mustard
- Wash and finely chop the tomatoes. Cook tomatoes with slit green chillies in a cooker for 3 whistles.
- Meanwhile in a pan heat 2 tsp oil, roast dhaniya, jeera, methi, peppercorns,hing, curry leaves.
- Once it becomes brown and aromatic, remove it in a plate.
- In the same pan roast coconut gratings and red chillies till they turn brownish. Turn off the flame and add turmeric powder.
- Once the roasted ingredients come to room temperature grind with little water and tamarind. Make a fine paste.
- Transfer the boiled tomatoes in a vessel, add water, ground paste, salt and jaggery.
- Let it boil for 10 minutes. Turn off the flame, garnish with chopped coriander leaves.
- Temper with the ingredients mentioned and serve hot with hot rice.