2 October, 2019
Authentic tili saaru | Karnataka brahmin style rasam |
ಕರ್ನಾಟಕ ಶೈಲಿಯ ತಿಳಿ ಸಾರು | ಬ್ರಾಹ್ಮಣರ ಶೈಲಿಯ ರಸಂ
Saaru/rasam is a great appetizer. The spice powder ie saarina pudi which we make to put in saaru consists of the herbs like black pepper, cumin seeds, fenugreek seeds, mustard seeds etc, which have medicinal values and works good for healthy when consumed everyday in small amount. This can also be consumed like a soup.
Recently I have posted instant saarina pudi recipe as well which does not include much roasting/toasting of the herbs and spices.
Normally in the brahmin households everyday compulsorily huli(sambar) & saaru(rasam) are made to go with rice. Of which huli is being made using more quantity of lentil along with vegetable/vegetables in a thick consistency and saaru is made using the stock we obtain while cooking lentil for the huli.
So that’s how it gets the name tili saaru, where tili translates to plain/clear stock (of lentil). And it is being served first to mix with a small portion of rice and then proceed with huli(sambar) along with major portion of rice and again small portion of rice is eaten mixed with curd at the end.
But later the trend changed and only saaru is being made using less quantity of cooked lentil instead of stock of lentil along with many other side dishes to go with it and named it as bele saaru/lentil rasam.
You can also find some other saaru recipes – Pineapple saaru , Potato saaru , fenugreek seeds saaru , Spinach/Palak saaru , carrot saaru , Pudina saaru , lemon saaru , neer saaru , menasina saaru , hurali kattina saaru , fenugreek leaves/menthya soppina saaru , jeerige saaru , instant lentil less saaru , amla saaru , onion saaru , horse gram instant saaru
Ingredients : measuring cup used 200 ml
- Togaribele/pigeon pea/Toor dal – 1/3 cup
- Water – 6 cups
- Saarina pudi/rasam powder – 1 tbsp
- Red chili flakes – 1/2 tsp OR 2 slit green chilies
- Red chili powder (less spicy, gives out color) – 1 tsp
- Salt – 1 tbsp
- Turmeric powder – 1/2 tsp
- Tamarind juice (thick) – 1&1/2 tbsp
- Jaggery – 1/2 tbsp (adjust)
- Grated fresh coconut – 2 to 3 tbsp to sprinkle on the saaru at the end (optional)
For tempering :
- Ghee – 2 tbsp
- Mustard seeds – 1 tsp
- Curry leaves – 2 strings
- Coriander leaves – 1 tbsp
- Hing – 1/4 tsp
PROCEDURE :
- Pressure cook Toor dal/Pigeon pea/togaribele in 6 cups of water until soft, once the pressure is released transfer to a container and whisk the cooked lentil well and bring it to boil
- Now add in salt, saarina pudi/rasam powder, turmeric powder, tamarind juice, red chili flakes, red chili powder, jaggery and coconut (if using) and let it boil rapidly for 2 to 3 minutes
- Meanwhile prepare the tempering using all the ingredients listed below the heading ‘for tempering’
- Now remove the saaru/rasam from the heat and pour the prepared tempering over the saaru
- Serve along with steaming hot rice or cooked broken wheat/dalia/lapsy
However you can also check some more saaru/rasam recipes below –
- PINEAPPLE SAARU/RASAM/ಪೈನಾಪಲ್ ರಸಂ/ಅನಾನಸ್ ಸಾರು
- POTATO| ALOO SAARU|RASAM|
- Sprouted fenugreek seeds saaru/rasam|
- Pigeon peas amaranth leaves/soppina bassaru palya
- Spinach rasam| Palak soppina saaru
- Carrot lentil thin soup| Carrot saaru/rasam
