Menasina Saaru is a flavorful South Indian pepper rasam made with tamarind, toor dal, and a blend of spices, known for its tangy and spicy kick.
Ingredients
- 1 tablespoon menasina saarina pudi
- 1 small lemon-sized tamarind (or 1 tablespoon tamarind paste)
- 1/4 cup cooked toor dal (pigeon peas)
- 1/4 teaspoon turmeric powder
- Salt to taste
- 2 cups water
- 1/2 teaspoon jaggery (optional)
- Fresh coriander leaves for garnish
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 2 dried red chilies
- 1-2 sprigs curry leaves
- A pinch of asafoetida (hing)
- 1 tablespoon ghee or oil
Directions
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Prepare Tamarind Water:
- Soak tamarind in warm water for 10 minutes, extract the juice, and discard the pulp (or use tamarind paste mixed with water).
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Cook the saaru:
- In a pot, add tamarind water, cooked toor dal, turmeric powder, and salt. Bring the mixture to a boil.
- Add the menasina saarina pudi and jaggery (if using). Let it simmer on low heat for 5-7 minutes. Adjust the consistency with more water if needed.
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Prepare the Tempering:
- In a small pan, heat ghee or oil. Add mustard seeds and cumin seeds, and let them splutter.
- Add dried red chilies, curry leaves, and asafoetida (hing), and sauté for a few seconds until fragrant.
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Final Touch:
- Pour the tempering over the simmering rasam and stir well.
- Garnish with fresh coriander leaves.
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Serve:
- Serve the menasina saaru hot with steamed rice or enjoy it as a soup.
Enjoy the spicy and aromatic pepper rasam!
