"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.
You can enjoy this finger-licking saaru with hot steamed rice and papad.
Ingredients
2-3 medium sized tomatoes pulpy ones, boiled peeled and pureed, gave me about 3/4 cup of tomato puree
2 green chillies slit vertically
1 tbsp jaggery or as per the taste
1 tbsp tamarind extract
2 tbsp of coriander leaves
To roast each ingredient individually
1 tbsp chana dal, roasted in a drop of oil
1 tbsp coriander seeds, roasted in a drop of oil
1 tsp cumin seeds, roasted
1/4 tsp methi seeds
1/4 tsp hing/ asafoetida
4-6 byadgi red chillies, roasted in few drops of oil
1/4 cup fresh grated coconut
pinch of turmeric powder
For seasoning:
1 tbsp coconut oil/ ghee
1 tsp mustard seeds
Few curry leaves
For garnish
2 tbsp of coriander leaves
Method:
Roast chana dal, coriander seeds, methi seeds, cumin seeds, asafoetida, red chillies in few drops of oil 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 put a cross on tomatoes. Take about 2 cups of water and blanch the tomatoes. Once cooled remove the skin and blend into puree.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy6svZj98ehZYuohRk8OisRC81JbMD4Qax1fx1VMNBK4V-9wsNm7CKuKpLb8on6_5f6uy8odSJFHGQ3wdCGzqD400lB3nRqNos8icLVU5rM_swS-Y7wkXe7vWoy24SAMNmvxaEiz2m3845/s1600/Devasthana-Saaru-1.jpg)
Enjoy this piping hot spicy saaru with steamed rice or just drink it like soup!
Happy sipping!
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