Saaru, also known as Rasam, is a tangy and spicy South Indian soup made from tamarind, lentils, and a special blend of spices called saarina pudi (rasam powder).
Ingredients
- 2 tablespoon saarina pudi
- 1 small lemon-sized ball of tamarind (or 1 tablespoon tamarind paste)
- 1 medium tomato, chopped
- 1/4 cup cooked toor dal (tuvar dal / yellow split peas / pigeon peas)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon jaggery (optional, for sweetness)
- Salt to taste
- 2 cups water
- 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
-
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 the tamarind water, chopped tomatoes, turmeric powder, and jaggery.
- Add 2 cups of water and bring the mixture to a boil.
- Once the tomatoes soften, mash them slightly with a spoon.
- Add the cooked toor dal and mix well.
- Stir in the saarina pudi (rasam powder) and salt to taste.
- Allow the rasam to simmer on low heat for about 5-7 minutes.
- Adjust the consistency by adding 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.
-
Serve:
- Serve the saaru hot with steamed rice or enjoy it as a soup.
