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.

INGREDIENTS:

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

8 peppercorns

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

Curry leaves

PROCEDURE:

• 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.