10 October, 2017
MENASINA(BLACK PEPPER) SAARU
Just perfect for the rainy & winter season as well , includes all the medicinal/therapeutic qualities, Piping hot, instant, lentil less (cooked)… 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 scroll down, at the end I have updated this recipe – how to make using less quantity of ingredients sufficient for one person for two servings or one serving each for 2 persons
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
Ingredients :
sufficient for 2 servings : measuring cup used – 250 ml
- Split black gram/urad dal – 1/2 tbsp
- Black pepper corns – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Grated dry coconut – 2 tbsp (tightly packed)
- Curry leaves – 10 leaves
- Water – 1&1/2 cups
- Milk – 1/4 cup (at room temperature)
- Salt – 1 tsp
- Jaggery – 1 tsp
For tempering :
- ghee – 1 tsp
- Cumin seeds – 1/2 tsp
- Curry leaves – 6 to 8 leaves
- Turmeric powder – 1/8 tsp
- Grated dry coconut – 1 tbsp
PROCEDURE :
- Boil 1 cup of water, put salt and jaggery
- Mean while dry roast Split black gram/urad dal, Black pepper corns, Cumin seeds, Grated dry coconut , Curry leaves and grind and rinse the mixie jar using remaining 1/2 cup of water
- Put the ground paste into the boiling water and keep stirring continuously, once starts boiling rapidly, remove from the heat
- Add milk after five minutes and mix well
- Prepare tempering using the ingredients listed below the heading ‘for tempering’, pour it on the prepared saaru
