Ingredients

Fresh Karibevu (curry leaves//kadipatta)—1 cup heaped

Tamarind (hunase hannu//imli)—small lemon sized

Salt—to taste

Sugar or jaggery powder (Bella//gud)—1 teaspoon

Water—5 to 6 cups

For masala

Coriander seeds (dhania seeds//kothambari bija)—1 tablespoon

Dry red chillies (bydagi variety)—2 to 3

Jeera (jeerige//cumin seeds)—1 teaspoon

Black pepper corns (menasu kaalu)—1/4 teaspoon

Menthya kaalu (methi dana//fenugreek seeds)—1/4 teaspoon

Hing(asafoetida//ingu)—1 teaspoon

Oil—1 teaspoon

Take all the ingredients for masala in a pan and fry on low medium flame for a minute.

Then add in karibevu leaves and tamarind and fry for few more minutes.( just warming is enough)

Do not burn the masala.

Remove from the heat and transfer to a plate.

Let it cool.

Then transfer to a mixer grinder jar,and pulse it to powder.

Then add sufficient water and grind to a smooth paste.

Transfer the paste into a pan or kadai,add water,salt,sugar and bring to boil on medium flame.

Boil for 4 to 5 minutes.

Check the consistency of shorba and add water if needed.

Heat one tablespoon of ghee in a laddle add one teaspoon of jeera (jeerige//cumin seeds).

When it splutters pour over saaru.

Garnish with chopped coriander leaves (kothambari soppu).

Serve hot saaru with rice or drink as a appetizer.