Thursday, April 2, 2015

DEVASTHANA SAARU

DEVASTHANA SAARU

The other day we were returning from a lunch organised by our Konkani community and couldn't help talking about the aroma that lingered from one of the dishes served: "Devasthana Saaru."
The name literally translated from Konkani, my mother tongue means, " Saaru" ( a kind of rasam) from the temple (Devasthan). As the name suggests, this dish originates from the "saaru" served with rice in the traditional lunch served in our temples.

While there are several versions of this dish, I have today adapted the recipe from that of my friend, Madhukantha Kamath. I am thankful to her for sharing this recipe.



Ingredients:
  • Grated Coconut, 2 tbsp
  • Coriander Seeds, 2-3 tsp
  • Cumin Seeds (Jeera), 1 and 1/2 tsp
  • Fenugreek, 3/4 tsp
  • Turmeric Powder, 1/2 tsp
  • Peppercorns, 4-5
  • Black Gram Dal, (Urid Dal), 3/4 tsp
  • Fried Gram, (Bhuna Chana), 2 tsp
  • Roasted Red Chillies, 4-6, or as per taste
  • Tamarind, small marble sized ball
  • Tomato, chopped, 1
  • Jaggery, grated, 1 tsp
  • Salt, to taste
  • Coriander leaves, finely chopped, for garnishing
For Seasoning:
  • Mustard seeds, 1/2 tsp
  • Curry leaves, 6-8
  • Oil, 2 tsp
Method:

Heat the kadhai using a little oil and roast the grated coconut, coriander seeds, cumin seeds, fenugreek, turmeric powder, peppercorns, urid dal and fried gram, till you get a good aroma, the coconut gratings turn golden and the dals change colour.
In a blender, grind together the above roasted ingredients along with the roasted red chillies and tamarind to a fine paste, using the required amount of water.
Transfer the ground paste to a vessel and add water to get a rasam like consistency
Add the chopped tomato and bring it to a boil
Add the grated jaggery and salt to taste
Mix well and let it simmer for 5 minutes
Season with mustard seeds and curry leaves
Garnish with finely chopped coriander leaves
Serve hot with rice