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
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

  • 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. 


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