"Devasthan" is a konkani word for temples and the saaru/ rasam that is prepared in most of the temples during temple festivals and functions is called as devasthana saaru. This preparation is very tasty and has a unique flavor.
I came across the recipe here and thought of preparing it at home by doing little changes in the recipe. It was yummy and the taste was pretty close to temple saaru. We enjoyed this fingerlicking saaru with hot steamed rice and papad.
Green chilly slit vertically 1
Jaggery as per the taste [ I took 2 tsp]
Curry leaves 10-12 leaves
Chana dal 2 tsp
Coriander seeds 1 tbsp
Cumin seeds 1 tsp
Methi seeds 1/4 tsp
Asafoetida 1/4 tsp
Red chilly [Byadgi variety] 2-3 [You can increase as per ur preference for spicyness]
Grated coconut fresh or frozen 2 tbsp
Turmeric powder pinch
Tamarind extract 1 tsp
Coriander leaves finely chopped for garnishing
Mustard seeds 1 tsp
Curry leaves few
Ghee/Coconut oil 1 tbsp
Heat ghee in a pan and roast chana dal, coriander seeds, methi seeds, cumin seeds, asafoetida, red chillies, curry leaves one by one on low flame. Finally roast grated coconut for a minute. Switch off the flame and sprinkle some turmeric powder on it. Keep the roasted ingredients aside and allow it to cool.
Wash, clean and dice tomatoes. Take about 2 cups of water and boil it with diced tomatoes, salt to taste, one slit green chilly, few curry leaves and jaggery.
Grind the roasted ingredients with tamarind and water into a smooth paste. Once the tomatoes gets cooked, add this ground paste and required amount of water to bring it to preferred consistency. Season it with ghee, mustard seeds, curry leaves and garnish with finely chopped coriander leaves.
Enjoy this piping hot spicy saaru with steamed rice or just drink it like soup!