In Kannada, cumin seeds are known as Jeerige, so today's recipe is for a "saaru" made with Cumin Seeds called Jeerige Saaru. A Saaru from Karnataka is like the rasam of Tamilnadu. It is made with vegetables, tamarind and spices, and served as an accompaniment to steamed rice.
This is a popular dish in my Home State of Karnataka as Jeerige helps in digestion and in building immunity.
Elsewhere in the blog, you will find some other well-known dishes from Karnataka, such as:-
I have adapted this from Jeerige Saaru from the popular website Veg Recipes of Karnataka.
The amount of tamarind required will depend on the sourness of the tomatoes.
We enjoyed this light yet tasty Saaru and I am sure you will like it too!
- Medium-sized Tomatoes, 2
- Turmeric Powder, 1/4 tsp
- Tamarind, marble sized ball, 1
- Jaggery, grated, 1 tsp
- Salt, to taste
- Coriander Leaves, finely chopped, 2 tbsp
- Oil, 1 tsp
Roast & Grind To A Powder:-
- Byadgi Red Chillies, 4-5
- Toor Dal, 2 tbsp
- Cumin Seeds, (Jeerige), 1 tbsp
- Oil, 1 tsp
- Mustard Seeds, 1/2 tsp
- Cumin Seeds, 1/2 tsp
- Asafoetida, 1/8 tsp
- Red Chili, broken into halves, 1
- Curry Leaves, 1 sprig
- Ghee, 2 tsp
Wash and roughly chop the tomatoes
Soak the tamarind in a little warm water for about 10-15 minutes, then extract the juice and keep aside
Heat 1 tsp of oil in a pan and on medium heat add the Byadgi Red Chillies and roast till they become crisp
Add toor dal and cumin seeds and roast till the dal changes colour and the cumin seeds splutter
Remove from the flame and allow it to cool
Once it cools off transfer to a small mixer jar and grind to a powder. Keep aside.
Heat 1 tsp of oil in the same pan and add the chopped tomatoes, a little salt and turmeric powder
Saute for 1 minute, sprinkle a little water then cover and cook till the tomatoes become soft and mushy
To this add the freshly ground spice powder and mix well
Add 500 ml of water, salt to taste, tamarind extract and a little jaggery
Mix well and bring to a boil, switch off the gas and add the finely chopped coriander leaves
Heat ghee in a small tadka pan and on medium heat add the mustard seeds and cumin seeds and when they start spluttering add the asafoetida, broken red chilli, and curry leaves
Saute for a few seconds and pour this seasoning on to the Jeerige Saaru
Serve with hot steamed rice
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