Saaru recipe | Rasam with freshly ground masala | wedding rasam recipe

Saaru recipe | Rasam recipe with freshly made masala | maduve mane saaru  |
Marriage style rasam recipe |

Rasam / saaru is always our comfort food., drinking the saaru as  soup or eat with hot rice. Either way rasam is just awesome food.
If we go back 8 to 10 years, food@any functions are top of the quality. Everything is freshly made, quality, cleanliness was given the utmost priority. Used to be simple, limited items yet delicious and healthy.
Here is one of the recipes which I got from my brother. He used to be a good cook. He was doing all kinds of sweets including chiroti, peni… It was his passion. Any functions small or big at home including namakarana, festivals, he used to be the main chef 🙂 amma was helping him. I miss him so much 🙁 But most of his recipes are with me.
Masalpuri , pani puri recipes are from him as well.
Anyway, to know the taste of this saaru you should try this saarina recipe / Rasam recipe .
No tomato rasam recipe.

Check these other saaru/rasam recipes such as – tomato saaru, thiLi saaru,  pepper jeera rasam, green gram saru/rasam , udupi rasam, and  for More saaru/rasam recipes CLICK HERE

Ingredients for making saaru:

• 1/2 cup thogari beLe / toor dal
• small keylime size tamarind soaked in water
• 8 to 10 curry leaves
• 1.5 tsp salt or salt to taste
• 1 tsp jaggery
• little chopped coriander leaves

For masale:

• 1 tsp oil
• 1/8 th tsp menthya/methi seeds
• 1 tsp jeera/cumin seeds
• 1 tbsp coriander seeds
• 5 to 6 byadagi red chilies
• 7 to 8 curry leaves
• pinch of hing
• 4 tbsp grated fresh coconut

For seasoning:

• 1 tsp ghee or 2 tsp cooking oil
• Pinch of hing
• ¼ tsp mustard seeds
• ¼ tsp jeera/cumin seeds

Method:

1. Wash the toor dal and add 1.5 cup of water along with little turmeric powder and 1/4 tsp oil
2. Pressure cook this on medium high heat .Turn off the heat after 3 whistles
3. heat 1 tsp of oil in a pan on medium low heat. Once hot add hing. Keep stirring and add methi seeds, jeera, red chilies, curry leaves, and coriander seeds, fry it until the methi seeds turn golden brown.
4. Turn off the heat, add coconut, mix it and let it cool.
5. Grind the masala without adding water first. Then add 1/2 cup water and grind it to a fine paste
6. Take the cooked dal in a pan, add the masala paste, add a cup of water to a mixer jar and add that as well
7. add enough water to get the saaru/rasam consistency. I have added 4 cups of water until now
8. add salt, curry leaves, tamarind extract,and jaggery. Mix it well and let it boil on medium low heat for 5 to 6 minutes.
9. Then add chopped coriander leaves and turn off the heat.

For seasoning:

1. Heat a tsp of ghee in a ladle, once hot add hing, then 1/4 tsp mustard seeds, after it pops add 1/4 tsp jeera. fry it for few seconds,
2. Turn off the heat and add the seasoning to the saaru , mix it and Serve hot.

Note:

1. If you like you can add a tomato along with the bele/dal while cooking

TOOLs Used in this cooking  – India link:

Prestige pressure pan

oil dispenser 

 Cast iron ladle