Friday, March 4, 2011

Tomato Saru(Rasam)

Saru is a very basic,easy and loved by all dish.My dad can eat rice and saru any time,he just loves it.
Mostly kids love it .when you are fed up of eating all spicy,masala food ,Anna and Saru will satisfy you like anything.In all the functions in Karnataka(specialy mangalore) the eating of rice starts with Saru.


  • 1/2 CUP Toor dal(thogru belle) 
  • 1 cup tomato puree( 3-4 tomatoes blanched and took puree out of it)
  • 1 tsp tamarind paste/tamarind extract(3" tamarind soaked in 1 cup of water)
  • 1" jaggary
  • salt
  • coriander leaves
  • 1-2 green chilies
  • 1/2 tsp turmeric powder
  • 1-2 tsp saru(rasam) powder
  • seasoning
  • 2 tsp ghee
  • 1/2 tsp mustard
  • 1 tsp jeera
  • curry leaves
  • hing powder
Rasam(Saru) powder preparation:
1/2 cup red chilies(byadige menasu)
1 full tsp jeer(cumin seeds)
1/2 tsp fenugreek seeds(menthe)
3-5 pieces hing
2 tsp  of coriander seeds
1/8 cup curry leaves
1/8 tsp turmeric powder
1/8 tsp mustard seeds

Dry roast separately each ingredients. ground together into fine in air tight container.
saru preparation:
First cook Toor dal in 2 cups of water(water is taken more) in pressure cooker.many of them use only the dal water (after the toor dal is cooked ,the water only) which we call dal cutt.but i add little dal with this water too.

Take a deep bottom pan,add tamarind paste,dal with water,tomato puree,salt,turmeric powder,jaggery and green chili.bring to boil and let it boil for 3 add rasam(saru)powder and allow it boil for 5 more minutes.

In other small pan take ghee,add all seasoning and when mustard start to splutter add the seasoning on the saru.some instead of hing put garlic pieces,but for this perticular tomato saru i like hing.switch off and garnish this with fresh chopped coriander leaves.serve this hot plain Rice along with Kara(spicy)Hapla,sendige(papad) and ghee.

1 comment:

  1. first time here and lovely place with yummy recipes. saaru looks so yummy drooling


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