Hotel style saaru (rasam)
Ingredients
Tamarind (hunase hannu//imli )soaked in water—big lemon size
Tomato—1 medium sized
Jaggery powder ( Bella// gud)—2 tablespoon
Salt to taste
Ghee—1 tablespoon
Curry leaves (karibevu//kadipatta)—few
Coriander leaves (kothambari soppu)—2 tablespoon
Turmeric powder (arisina//haldi)—1/2 teaspoon
Water— 4 to 5 cups or as required
Ingredients for grinding
Jeera(jeerige//cumin seeds)—1 tablespoon
Coriander seeds( dhania//kothambari bija)—1 tablespoon
Black pepper corns (menasu kaalu)—2 teaspoon
Dry red chillies (bydagi variety)—2
Ginger( hasi shunti)—2 inch piece
Garlic ( belluli)—2
Transfer the ingredients listed for grinding into a mixy jar and coarsely powder it.just 2 pulse is enough .
Ingredients for seasoning (oggarane )
Ghee- 2 tablespoonMustard seeds (sasive)—1 teaspoon
Jeera (jeerige//cumin seeds)—1 teaspoon
Menthya seeds (fenugreek seeds//menthya kaalu)—1 teaspoon
Asafoetida (hing//ingu)—1 teaspoon
Method
Grind tomato and soaked tamarind in a mixer jar to a smooth paste (puree).
Heat ghee in a pan or vessel or kadai,add mustard seeds and jeera,when they crackles add menthya seeds and asafoetida and saute on low flame.
Add in curry leaves and saute.
Now add ground masala powder along with turmeric powder and saute for few minutes on low flame.
When done add in ground tomato and tamarind puree and saute for a while.
Bring it to a boil.
Add chopped coriander leaves and mix well.
Turn of the flame.
Now rasam (saaru) is ready to serve.
Serve hot with hot rice with ghee or serve as soup.
This saaru is very comforting when you have cold or fever.drink hot .
This rasam is served in hotels in South indian thali .
