GODDU SAARU

GODDU SAARU

Today's recipe is from my Home State of Karnataka. It is for an easy to make yet very tasty sweet and spicy Saaru, which is an accompaniment for hot steamed rice. Saaru is like a rasam for those more familiar with that terminology.

Elsewhere in this blog, you will find recipes for other dishes from Karnataka such as :- 

• Haagalakai Gojju
• Gojjavalakki
• Basale Soppina Tambuli

As you will notice from the recipe, Goddu Saaru is made with tamarind extract and spices without the use of cooked dal. This make it fairly quick to make and is a time saver if you are in a hurry! I have adapted this recipe from the Kannada YouTube video for Goddu Saaru in the popular cookery site, Swayam Paaka.

We enjoyed this very much for lunch with hot steamed rice, cabbage stir fry, happala (pappadam) and lime pickle.  Try this out and I hope you will like it too!! 

Tips:

• In roasting the ingredients for the masala powder, the coriander seeds should be the last to be roasted 
• Use ghee for the seasoning for a better flavour

Ingredients:-

• Tamarind, lime sized ball 
• Jaggery, 1 tbsp or to taste 
• Curry Leaves, a few
• Salt, to taste
• Coconut Milk- extracted from 1/4 cup of Fresh Coconut Gratings
• Water, about 5 cups 
• Coriander Leaves, finely chopped, 2 tbsp

Roast and Grind for the Masala Powder:-

• Togari Bele (Toor Dal/ Split Pigeon Peas), 2 tbsp
• Byadgi Red Chillies, 6
• Curry Leaves, around 10
• Black Peppercorns, 10
• Menthya, (Fenugreek Seeds), 1/4 tsp
• Hing, (Asafoetida), 1/4 tsp 
• Jeera, (Cumin Seeds), 3/4 tsp
• Mustard Seeds, 1/4 tsp
• Coriander Seeds, 1/2 tbsp
• Turmeric Powder, 1/4 tsp 
• Oil, 1/2 tsp 

For the Seasoning:-

• Mustard Seeds, 1/4 tsp
• Cumin Seeds, 1/2 tsp
• Hing, (Asafoetida) ,1/8 tsp
• Red Chillies, broken into halves, 1 
• Ghee, 1-2 tsp

Method:-

Soak the tamarind in a cup of lukewarm water for about 10-15 minutes  and extract the tamarind juice. 

Extract coconut milk: Grind 1/4 cup of fresh coconut gratings in 1/4 cup of water, filter this through the sieve. Repeat this process by grinding this again with more water to get the second coconut milk

Heat 1/2 tsp of oil in a thick-bottomed pan  and on low heat add the toor dal and roast for 1/2 minute

Add the Byadgi red chillies, curry leaves and roast for 1 minute. 

Next add the peppercorns and fenugreek seeks and roast for about 1/2 a minute

To this add asafoetida, cumin seeds, and mustard seeds and continue to roast on low flame for 1/2 a minute

Once the toor dal becomes golden brown in colour add the coriander seeds and turmeric powder and roast for another 1/2 minute 

Transfer the roasted ingredients to a mixer jar

Grind the roasted ingredients to a fine powder. Keep aside.

Heat the tamarind extract in a vessel, add salt, grated jaggery, curry leaves and 2 cups of water and bring it to a boil

Lower the heat and add the freshly prepared masala powder and mix well

To this add the coconut milk and water as required to get the desired saaru consistency

Bring to a boil and let it simmer for a couple of minutes

Switch off the gas and add the finely chopped coriander leaves

In a small pan, heat the ghee and on medium heat add the mustard seeds

Once they splutter, add the cumin seeds, asafoetida and broken red chillies and saute for a few seconds

Pour this seasoning on to the Goddu Saaru

Transfer the Goddu Saaru to a serving bowl

Serve as an accompaniment for hot steamed rice