Saaru or Rasam has its unique place in the daily menu of a Southern plate. My meal is incomplete without rasam!! Though there are varied forms of Saaru, this is the basic one I prepare daily. Rasam is simple to prepare and tates good with any curry or papad. The watery form soothes both the body and taste buds when one is sick. The powder can be stored for days and comes in handy in the daily cooking.Ingredients
Thur Dal - ½ Cup
Red Chillies - 1 Cup
Coriander Seeds - 2 Cups
Cumin Seeds - ½ Cup
Black Pepper - 2 Tbl Spn
Fenugreek - 2 TspsMethod
Dry roast each of the above ingredients separately and powder together till smooth. Store in a airthight container.Saaru Pudi
: (For Saaru)
Thur Dal - 2 Tbl Spn
Tamarind - One Gooseberry sized ball
Tomato - 1 medium sized
Saaru Pudi - 1 tsps
Jaggery - 1 tsps
Turmeric - a pinch
Curry leavesFor Seasoning
Ghee - 1 tsp
Corriander leaves Method
1. Pressure Cook the thur dal with adequate water.
2. Cut tomato into very small pieces. Alternatively you can cook the whole tomato with the thur dal.
3. Transfer the dal to a bigger vessel and add about two cups of water and mix well. Set aside for the dal to settle down.
4. Soak the tamarind in water and extract the juice. To this add the cut/cooked tomato, saaru powder, salt, turmeric and curry leaves. Bring this to boil.(till tomato becomes soft if uncooked)
5. As it starts boiling, add the watery dal and reduce heat to medium. For a thicker consistency add more dal. Allow to cook.
6. Remove from heat. In the ghee add the seasoning and pour over the Saaru. Garnish with coriander.
Enjoy !!Hot Saaru !!