This is the second recipe of Devasthana Saru i.e temple rasam. I prepared this on Gowri puja and this time I tried the recipe from Nandini Akka’s blog. Temple rasam has a special aroma and the taste is too good. Nandini akka says in temples they don’t add hing for Naivedya saru( when they offer to God), but they add it just before serving devotees. Though boiled tur dal is not added in this recipe I added boiled chana dal stock.
Recipe credit : Kinis Kitchen
Original recipe from : Konkani Khan Anik Jovan
Coconut gratings – 1 tbsp
Coriander seeds – 4 tsp
Cumin seeds- 1 tsp
Methi seeds / fenugreek seeds – ¼ tsp
Red chillies -4 to 5
Tamarind – small gooseberry size.
Hing – chick pea size
Jaggery – small gooseberry size
Tomato – 1 big
Green Chillies – 2
Coriander leaves – a small bunch.
Coconut oil – 3 tsp (for roasting and seasoning)
Mustard seeds – 1½ tsp
Curry leaves – few
Salt – to taste
- The above mentioned ingredients gives 1 litre Saru.
- Chop tomato, coriander leaves and slit green chillies.
- Keep it aside.
- Roast grated coconut, coriander seeds, cumin seeds, methi seeds,hing and red chillies separately one by one using little oil.
- Cool and powder it .
- Then grind it further with tamarind to a fine paste using water.
- Boil this masala adding 1 ltr water, jaggery,hing,slit green chillies and salt .
- Cook on a low flame until the tomato becomes soft and mushy.
- Temper it with mustard seeds and curry leaves.
- Garnish it with chopped coriander leaves.
- Serve it hot with rice.