Ingredients for masala

Jeera (jeerige// cumin seeds)—1 tablespoon

Black pepper corns ( kaalu menasu)—1 teaspoon

Dry red chillies ( ona menasina kayi//lal mirch)—5 to 6

Curry leaves ( karibevu//kadipatta)—few

Oil—1 teaspoon

Take the above ingredients in a pan and fry on medium flame for 2 to 3 minutes.

Do not burn the ingredients.

Transfer to a plate and keep it aside.

Let it cool completely.

Method for preparing saaru

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

Small lemon sized tamarind soaked in water ( hunase hannu//imli)

Jaggery powder (Bella//gud)—1 teaspoon

Salt —to taste

Curry leaves ( karibevu//kadipatta)—few

Water—4 cups

Take the roasted ingredients in a mixer grinder jar and blend to coarse powder.

Then add grated coconut,jaggery powder,tamarind and little water and grind to a smooth paste.

Transfer the paste to a pan or vessel,add four cups of water,salt and karibevu .

Keep it on medium flame for boiling.

Boil well for 5 to 6 minutes till froth is formed.

Switch off the stove.

Heat one tablespoon of ghee in a laddle,add one teaspoon of mustard seeds (sasive//rai),jeera (jeerige//cumin seeds),hing (asafoetida/ingu) each.

When it crackles pour over saaru and mix well.

You can garnish with little chopped coriander leaves (kothambari soppu)

Serve hot saaru with rice .