Wednesday, August 29, 2012

Udupi brahmin saru / rasam

Recipe by Preethi baliga

I love almost all kind of south indian sambar and rasam or saru as popularly know in dakshin kannada but this udupi brahmin style saru is one of my favourite.I simply love its aroma and unique southern flavour. Some people use tomatoes instead of tamrind but i love this with tamarind which once again gives an authentic flavour and aroma of south indian rasam.
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
  • 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
  1. Dry roast all the ingredients except jaggery ,tamarind and salt on low flame for 5-6 mins.
  2. Once it is cool down grind it to smooth paste by adding one marble sized ball of tamarind.
  3. Now add this paste to a sauce pan along with One litre of water.
  4. Now add salt and jaggery and bring to boil and switch off the gas.
  5. 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.
  6. Garnish with few coriander leaves.
  7. Aromatic udupi brahmin style rasam/ saru is ready to go with your hot rice.


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