Udupi Brahmin Saaru - Vidya Pai
Ingredients:
1tbsp Fresh coconut grated
5-6 Kashmiri red chillies
1tsp Coriander seeds
1/2tsp Cumin seeds
4-5 Pepper corns
8-9 Fenugreek/methi seeds
1/4tsp Turmeric
1/4tsp Asafoetida/ Hing
a pinch of Black thil( optional)
1 Marble sized ball Tamarind
1tsp Jaggery
1/2tsp Mustard
1 spring Curry leaves
2 red chillies( cut into pieces)
Coriander leaves for garnishing
Cooking Directions
Dry roast all the ingredients except jaggery ,tamarind and salt on low flame for 5-6 mins.
Once it is cool down grind it to smooth paste by adding one marble sized ball of tamarind.
Now add this paste to a sauce pan along with One litre of water.
Now add salt and jaggery and bring to boil and switch off the gas.
Take a tempering pan and add oil.Let it heat then add mustard followed by red chillies and curry leaves and temper this to saru/ rasam.
Garnish with few coriander leaves.
Aromatic udupi brahmin style rasam/ saru is ready to go with your hot rice.
1tbsp Fresh coconut grated
5-6 Kashmiri red chillies
1tsp Coriander seeds
1/2tsp Cumin seeds
4-5 Pepper corns
8-9 Fenugreek/methi seeds
1/4tsp Turmeric
1/4tsp Asafoetida/ Hing
a pinch of Black thil( optional)
1 Marble sized ball Tamarind
1tsp Jaggery
1/2tsp Mustard
1 spring Curry leaves
2 red chillies( cut into pieces)
Coriander leaves for garnishing
Cooking Directions
Dry roast all the ingredients except jaggery ,tamarind and salt on low flame for 5-6 mins.
Once it is cool down grind it to smooth paste by adding one marble sized ball of tamarind.
Now add this paste to a sauce pan along with One litre of water.
Now add salt and jaggery and bring to boil and switch off the gas.
Take a tempering pan and add oil.Let it heat then add mustard followed by red chillies and curry leaves and temper this to saru/ rasam.
Garnish with few coriander leaves.
Aromatic udupi brahmin style rasam/ saru is ready to go with your hot rice.
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