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, transfer it to 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 to 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.