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10 October, 2017

MENASINA(BLACK PEPPER) SAARU

Posted in : SAARU/ RASAM, SOUP on by : Divya Suresh Tags:

Just perfect for the rainy season, includes all the medicinal/therapeutic qualities, Piping hot, instant, lentil less… black pepper/kari menasu saaru. Here the word kari translates to ‘black’ and menasu translates to ‘pepper’.  It is also good for cough & cold. You can drink it as soup or can be eaten mixed with rice. We obviously eat it with rice. But during rainy season & winter season it is prepared very often and served as soup. I personally like this saaru and my mother was an expert in preparing this saaru, so obviously I learnt it from her. So…… basically it’s my mother’s recipe. I have explained the recipe with step wise pics.

 

Please do check some other saaru/rasam recipes here →  saarina/rasam pudi/powder , rasam (Kerala) , pineapple saaru/rasam , Potato saaru/rasam , menthyada (fenugreek seeds) saaru , Spinach/palak saaru/rasam , carrot saaru , Pudina/mint saaru/rasam , nimbe hannina/lemon saaru/rasam , neer saaru/lentil less saaru

 

Ingredients :

  • Black gram lentil/urad dal – 1/3 cup
  • Black pepper corns – 1 tbsp
  • Cumin seeds – 1 tbsp
  • Grated dry coconut – 3/4 cup (tightly packed)
  • Curry leaves – 1 string
  • Water – 1&1/2 litre
  • Milk – 2 cups (at room temperature)
  • salt – 1 tbsp (adjust)
  • Jaggery – 1 inch piece

For tempering :

  • Ghee – 1/2 tbsp
  • Cumin seeds – 1 tsp
  • curry leaves – 1 string
  • Turmeric powder – 1/4 tsp
  • Grated dry coconut – 2 tbsp

 

PROCEDURE :

  • Dry roast urad dal, black pepper, cumin seeds, dry coconut and curry leaves, one by one and grind into a fine powder

  • Add in ground powder to 1&1/2 litre of water and bring it to boil while stirring continuously (otherwise it will stick to the bottom)

  • When it boils well and becomes little thick, add in salt and jaggery, boil it for two more minutes and remove from the fire and let it sit for five minutes

  • Prepare tempering using the ingredients listed below the heading ‘for tempering’

  • Now add in the milk and pour the prepared tempering over the saaru/rasam

  • Mix everything well and serve hot with steaming rice or as soup