Ingredients

Doddapatre leaves( Indian borage//Mexican mint//ajwain leaf)—20

Fresh grated coconut ( kayi turi// nariyal)—1/2 cup

Rasam powder ( saarina pudi)—2 tablespoon

Tamarind soaked in water (hunase hannu//imli)—small lemon sized

Jaggery powder ( Bella//gud)—1 tablespoon

Salt—to taste

Water

Oil or ghee (tuppa)—2 tablespoon

Sasive (mustard seeds//rai)—1 teaspoon

Jeerige (jeera//cumin seeds)—1 teaspoon

Asafoetida (hing//ingu)—1 teaspoon

Curry leaves (karibevu//kadipatta)—few

Turmeric powder (arisina//haldi)—1/4 teaspoon

Method

Wash the doddapatre soppu.

Grind together doddapatre soppu,coconut grated,rasam powder,jaggery powder,imli in a mixer grinder jar to a smooth paste.

Add little water while grinding.

Heat oil in a kadai or pan,once’s hot enough add sasive,jeerige,hing,karibevu,arisina and saute on medium flame.

Once it starts spluttering ,add in ground paste and fry for few minutes.

Then add sufficient water to adjust the consistency of saaru ,salt and let it boil.

Once boiled well switch off for stove.

Serve tasty ,healthy saaru with hot cooked rice.