Ingredients

Tomato—2 medium sized

Grated coconut ( nariyal//kayi turi)—1 cup

Ginger (shunti//adarak)—small piece

Jeera (jeerige//cumin seeds)—1 tablespoon

Black pepper corns (kaalu menasu//kali mirch)—1 tablespoon

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

Curry leaves (karibevu//kadipatta)—few

Coriander leaves (kothambari soppu//hara dhaniya)—2 tablespoon chopped

Water—3 cups

Salt—to taste

Jaggery powder (Bella//gud)—1 teaspoon

Ingredients for seasoning (oggarane)

Ghee (tuppa)—1 tablespoon

Sasive (mustard seeds//rai)—1 teaspoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Hing(asafoetida//ingu)—1 teaspoon

Dry roast jeerige,pepper corns,menthya kaalu on medium flame till menthya turns to light brown.

Do not burn the spices ( just warming is enough)

Let it cool.

Now take the roasted spices,coconut grated,ginger,tomato chopped in a mixer grinder jar and blend to smooth paste without adding water.

Next heat ghee in a pan or kadai ,once’s hot enough add sasive,jeerige,hing.

When it crackles add karibevu and saute on medium flame.

Then add the ground paste and fry on medium flame for 3 to 4 minutes stirring continuously.

Add water,salt,jaggery powder and let it boil.

Let it boil for 4 to 5 minutes till the froth comes on surface.

Switch off the stove.

Garnish with chopped coriander leaves.

Tasty delicious saaru is ready to serve.

Serve with hot rice with ghee.