Saru A Konkani Special

Saru which means rasam usually served along with rice. This is a South Indian delicacy which is rich in flavor of spices. There are different kinds of rasam's prepared in South India as per the geographical differences, but the common ingredients involved in every rasam is Dry red chillies, Curry leaves, Mustard Seeds, Grated Coconut, Asafoetida and Coriander Seeds. The recipe that i have given here is of the Saru(rasam) prepared in all the temples belonging to Gowd Saraswath Brahmin community. You can find this type of Saru mostly in the Venkataraman Temples in and around Udupi & Mangalore. You may also like other side dishes for rice such as Dalitoy, Brahmin's Special Saru & Jeere Meere Kadi.

Preparation Time : 15 min
Cooking Time       : 20 min
Serves                    : 4

Ingredients ::

English Name For Ingredients	Hindi Names For Ingredients	Quantity
Tomato	टमाटर	2
Green Chilies	हरी मिर्च	1
Jaggery	गुड	A small piece
Oil	तेल	2 tbsp
Toor Daal	तूर दाल	2 tbsp
Coriander Seeds	धनिया के बीज	1 tbsp
Cumin Seeds	जीरा	1/2 tbsp
Mustard Seeds	सरसों के बीज	8-9
Grated Coconut	किसा हुआ नारियल	2 tbsp
Curry Leaves	करी पत्ते	10 numbers
Dry Red Chillies	सूखी लाल मिर्च	6
Turmeric Powder	हल्दी पाउडर	1/4 tbsp
Coriander Leaves	हरा धनिया	1 tbsp Chopped
Salt	नमक	To taste

Preparation ::

1. Heat oil in a pan and roast toor daal, coriander seeds, cumin seeds, mustard seeds, curry leaves, dry red chillies, turmeric powder and grated coconut.
2. Allow it to cool completely and put these ingredients in a blender to grind into a fine paste. Add enough water for grinding, place the grounded masala in a bowl and keep aside.
3. In a vessel add around one liter of water and heat in a medium flame. Add finely chopped tomatoes, slit green chilli, jaggery and salt. Close it with a lid and cook for about 10-12 minutes till tomatoes are properly cooked.
4. Add grounded masala, finely chopped coriander leaves and take one boil. Give a tempering of mustard seeds and curry leaves and serve hot as a side dish for rice.