Saaru ( rasam)
Ingredients
Toor dhal( togari bele//pigeon pea))—1/4 cupTomatoes—2
Tamarind(hunase hannu// imli)—a small lemon size
Pure ghee-1 teaspoon
Turmeric( arisina// haldi)—1 teaspoon
Menasina pudi(saarina pudi// rasam powder)—1 heaped tablespoon recipe here
Sugar or (jaggery//Bella// gud )-1 teaspoon
Curry leaves (karibevu//kadipatta)- few
Coriander leaves -( kothambari soppu)—1 tablespoon
Salt to taste.
Method
Wash dhal and tomatoes .Transfer to pressure cooker add water ,tamarind,ghee ,and turmeric powder .
Boil for 3 whistles on medium flame.
Once the pressure is released,remove from cooker, Further mash everything in a mixer grinder jar or hand blender.( don’t grind hot mixture in mixer jar,it may spill)
Add menasina pudi ,curry leaves ,sugar let it boil for 5 minutes or till rasam powder is cooked well till raw smell goes.
Add more water to adjust consistency of saaru.
Add salt and boil well.
For tempering( oggarane)
Take 1 tablespoon of ghee ,once hot add a teaspoon of mustard seeds ,jeera and asafoetida.when it splutters pour over boiled saaru..
Mix well .
Garnish with coriander leaves ( kothambari soppu)
Serve with hot cooked rice with ghee on it.
