Saaru is a spicy tangy Tomato Rasam made with freshly ground Coconut and spices.Usually this Rasam is prepared during festivals and functions and is served along with rice.This Rasam recipe is learned from my friend, a native of Mangalore, when we were in Bangalore She prepare this Rasam in special relegious functions.She called this Rasam "Vattunu Saaru" in her native Konkani. Due to my husbands transfer to Bangalore,I stayed in Bangalore with him from 2010 to 2016 and learnt many other Mangalorien and Karwar Konkani GSB recipes from my friends in Bangalore.
The following ingredients are needed to prepare this Tomato Rasam with Coconut / Vattunu Saaru .
Ingredients:-
Tomato. - 2 medium size
Green chilly. - 1
Jaggery crushed. -a gooseberry size
Coriander leaves. - few
Salt. -to taste.
For grinding the Masala paste:-
Chana dal. -2tsp
Coriander seeds. -1tbsp
Pepper corn. - 1tsp
Cumin seeds. -1tsp
Methi seeds/Fenugreek.-12seeds
Red chillies. -5 or6
Coconut grating . - 1 cup
Tamarind. - a small piece
For Seasoning:-
Chana dal. -2tsp
Coriander seeds. -1tbsp
Pepper corn. - 1tsp
Cumin seeds. -1tsp
Methi seeds/Fenugreek.-12seeds
Red chillies. -5 or6
Coconut grating . - 1 cup
Tamarind. - a small piece
For Seasoning:-
Coconut oil. -2tsp
Mustard seeds. -1tsp
Curry leaves. -1spring
Hing powder. -1/2 tsp
Instructions:-
Soak a small piece of Tamarind in little hot Water for 5 minutes.Keep aside.
Wash and half slit Green Chilly lengthwise and keep aside.
Clean, Wash and finely chop few Coriander leaves.Keep aside.
In a pan dry roast Coriander seeds and transfer to a plate.
In the same pan dry roast Chana dal, Pepper corn , Cumin seeds and Methi seeds. Saute well and transfer to the plate.
Heat little oil in a pan and roast Red chillies and keep aside to the plate.
In the same pan add grated Coconut and roast till the Coconut becomes little golden colour. Then Switch off the flame.
When cooled mix all the roasted items together and sprinkle 1/4 tsp Turmeric powder.
Grind the roasted items along with a small marble size soaked Tamarind to a smooth paste.Keep aside.
Wash, clean and boil 2Tomatoes in 2 cup of Water. Once cooled, remove the skin and blend the Tomatoes into puree .Keep aside.
Soak a small piece of Tamarind in little hot Water for 5 minutes.Keep aside.
Wash and half slit Green Chilly lengthwise and keep aside.
Clean, Wash and finely chop few Coriander leaves.Keep aside.
In a pan dry roast Coriander seeds and transfer to a plate.
In the same pan dry roast Chana dal, Pepper corn , Cumin seeds and Methi seeds. Saute well and transfer to the plate.
Heat little oil in a pan and roast Red chillies and keep aside to the plate.
In the same pan add grated Coconut and roast till the Coconut becomes little golden colour. Then Switch off the flame.
When cooled mix all the roasted items together and sprinkle 1/4 tsp Turmeric powder.
Grind the roasted items along with a small marble size soaked Tamarind to a smooth paste.Keep aside.
Wash, clean and boil 2Tomatoes in 2 cup of Water. Once cooled, remove the skin and blend the Tomatoes into puree .Keep aside.
Method:-
In a cooking vessel add 4 cup of Water and mix the Tomato puree with required Salt, half slit Green Chilly, few Curry leaves, chopped Coriander leaves and crushed Jaggery and cook for 2 minutes.
Add the ground Coconut Masala paste and little Water.Boil and cook for 5 minutes in low flame and switch off the flame.
Heat Coconut oil in a pan and splutter Mustard seeds.Add Curry leaves and fry for a second.Add Hing powder and saute well and then switch off the flame.
Pour this seasoning into the Tomato Rasam in the cooking vessel.
A tasty and delicious Tomato Rasam with Coconut/Vattunu Saaru is ready to serve with plain Rice.
Try this recipe and enjoy the dish.
In a cooking vessel add 4 cup of Water and mix the Tomato puree with required Salt, half slit Green Chilly, few Curry leaves, chopped Coriander leaves and crushed Jaggery and cook for 2 minutes.
Add the ground Coconut Masala paste and little Water.Boil and cook for 5 minutes in low flame and switch off the flame.
Heat Coconut oil in a pan and splutter Mustard seeds.Add Curry leaves and fry for a second.Add Hing powder and saute well and then switch off the flame.
Pour this seasoning into the Tomato Rasam in the cooking vessel.
A tasty and delicious Tomato Rasam with Coconut/Vattunu Saaru is ready to serve with plain Rice.
Try this recipe and enjoy the dish.
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