NELLIKAI SAARU

 NELLIKAI SAARU

The other day at the dept store I came across some fresh gooseberries and was tempted to buy some.  These are commonly available during winter. Gooseberries are called Nellikai in Kannada, Amla in Hindi and Avalo in my mother tongue, Konkani. 

Traditionally, gooseberries have been valued in Indian cooking. This article explains the numerous benefits gooseberries have for our health.

Elsewhere in this blog, you will find recipes for dishes made with gooseberries, such as:-

• Nellikai Thuviyal 
• Nellikai Rasam 
• Nellikayi Chitranna

Today's recipe is for Nellikai Saaru which I have adapted from Nellikai Saaru in Santrupti Kitchen.

We had this with hot steamed rice for lunch recently and it tasted awesome!! 

Ingredients:-

• Nellikai (Gooseberries), 3
• Bengal Gram Dal (Channa Dal), 1 tsp
• Coriander Seeds, 1 tsp
• Black Pepper, 1 and 1/2 tsp
• Green Chillies, 2
• Cumin Seeds, 1/2 to 3/4  tsp
• Ginger, 1/2 " piece
• Curry Leaves,  a sprig
• Tomatoes, 2
• Jaggery, grated, 1 tsp
• Coriander Leaves, chopped, 1 and 1/2 tbsp
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Ghee, 1 tsp

For Seasoning:

• Mustard Seeds, 1/2 tsp
• Asafoetida, 1/8 tsp
• Byadgi Red Chilli, broken into halves, 1 
• Ghee, 1 tsp

Method:-

Wash the gooseberries, take out the seeds and discard them. Chop the gooseberries into pieces 

Chop the tomatoes and the coriander leaves

In a small pan, heat 1 tsp of ghee and on medium heat add the channa dal, coriander seeds, black pepper and green chillies. Saute till the dal changes colour and it goes off a good aroma

Next add and saute the chopped ginger, and curry leaves. Then add the chopped gooseberries and tomatoes. Saute for a 1- 2 minutes. Remove from the pan and allow this to cool.

Transfer the above to a mixer jar and grind to a smooth paste adding the required amount of water

Next transfer the ground paste to a vessel, add the water from the mixer jar and adjust the consistency by adding more water as required to get a saaru-like consistency

Add turmeric powder and salt to taste, grated jaggery, mix well and bring to a boil, stirring from time to time. 

To this add the chopped coriander leaves and a few torn curry leaves and switch off the gas. 

In a seasoning pan, heat 1 tsp of ghee and on medium heat add the mustard seeds

When they splutter add the asafoetida and the broken red chilli and saute for a few seconds

Pour this seasoning to the Nellikai Saaru

Serve with hot steamed rice 

UDUPI SAARU

 UDUPI SAARU 

All over India, if not in many parts of the world, people talk about the Udupi cuisine, a town in my Home State of Karnataka. In most cities, especially in South India we find the ubiquitous vegetarian "Udupi Restaurant "

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

• Pineapple Menaskai
• Matti Gulla Podi
• Ashgourd Coconut Curry
• Hayagreeva Maddi

Today's recipe is for an aromatic and delicious saaru from Udupi. For those who may not be familiar with the term, a "saaru" in Kannada is a rasam-like accompaniment  for hot steamed rice made with thuar dal, tomatoes, and Udupi Rasam Powder/Udupi Saarina Pudi. 

I shall share the recipe for Udupi Rasam Powder/Udupi Saarina Pudi in my next post

This recipe has been adapted from Udupi Rasam or Udupi Style Saaru from the Kannada YouTube video from Swayam Paaka.

Tips:-

1. Use sour variety of tomatoes for this dish

2. Use ghee for seasoning for best results

We loved this with hot steamed rice, Beans Palya and happala (rice pappad) and I am sure you will love it too! You can even drink this- and it tastes super!! 

Ingredients:

• Thuar Dal, 1/4 cup
• Turmeric Powder, 1/4 tsp
• Oil, 1/2 tsp
• Medium-sized Tomatoes, 2
• Tamarind, size of a small lemon
• Jaggery, grated, 1 tbsp
• Curry Leaves, 1 sprig 
• Udupi Rasam Powder, 1 tbsp
• Salt, to taste
• Coriander Leaves, finely chopped, 2 tbsp
• Water, 3-4 cups or as required

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Cumin Seeds,1/2 tsp
• Asafoetida ( Hing), 1/8 tsp 
• Ghee, 2 tsp

Method:-

Wash the Thuar Dal and pressure cook in 1 cup of water along with tomatoes, turmeric powder, and 1/2 tsp of oil 

Allow this to cook for 3 whistles or until the thuar dal gets fully cooked

Once the cooker cools, remove the cooked dal, mash the dal and keep aside

In a mixer jar, make a puree of the cooked tomatoes. Keep aside

Soak the tamarind in 1 cup of lukewarm water for about 10-15 minutes and extract the juice

Heat the tamarind juice, salt, and jaggery in a vessel, adding 1 cup of water and bring to a boil 

To this add the cooked and mashed thuar dal and the tomato puree, mix well and bring to a boil

Add the torn curry leaves and 1 tbsp of Udupi Rasam Powder ( Saarina Pudi), mix well

Check for salt and add if required

Bring to a boil adding water as required to get a saaru/rasam like consistency 

Next add the finely chopped coriander leaves and switch off the gas

In a small pan, heat ghee and on medium heat add the mustard seeds and when they splutter add the cumin seeds

Let them sizzle then add the asafoetida ( Hing) and saute for a few seconds

Pour this seasoning on to the Udupi Saaru

Serve the Udupi Saaru with hot steamed rice and happala

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 

TOMATO SAARU

 TOMATO SAARU

We use tomatoes in so many dishes in our Indian cooking, be it from the South or the North of India.  Tomatoes have numerous health benefits as they are strong in lycopene as per this article in WebMD. 

Elsewhere in this blog, you will find recipes for dishes made with tomatoes, such as:-

• Tomato Thokku
• Tomato Peanut Chutney
• Red Bellpepper & Tomato Chutney
• Tomato & Carrot Soup

Today's recipe is for an aromatic and flavourful saaru which goes great with hot steamed rice. I have adapted this from the Kannada YouTube video Simple Tomato Saaru in Veg Recipes of Karnataka.

This easy to make Tomato Saaru does not call for the addition of dal so can be made quite fast. 

I am sure you will like it as much as we did. We usually have hot steamed rice, with saaru, and pappads or pappadam, as we call them in the South. 

Ingredients:-

• Tomatoes (medium-sized), 2
• Tamarind, size of a small gooseberry
• Jaggery, 2 tsp, or to taste
• Green Chilli, slit, 1
• Turmeric Powder, 1/4 tsp 
• Coriander Leaves, finely chopped, 2 tbsp
• Salt, to taste

To Be Roasted & Ground For The Masala:-

• Byadgi Red Chillies, 4
• Coriander Seeds, 2 tsp
• Cumin Seeds, 1 tsp
• Asafoetida, a pinch
• Fenugreek Seeds, 1/4 tsp
• Coconut Gratings, /4 cup
• Oil, 1 tsp - for roasting the ingredients

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Asafoetida, a pinch
• Dry Red Chilli, broken into halves, 1
• Curry Leaves, a sprig
• Ghee, 2 tsp

Method:-

Wash the tomatoes and roughly chop them.

Grate the jaggery  and slit the green chilli

Soak the tamarind in luke warm water and extract the juice

Finely chop the coriander leaves

In a pan, heat 1 tsp of oil and roast the coriander seeds, cumin seeds, red chillies, fenugreek seeds and asafoetida till the cumin seeds splutter and the roasted ingredients turn slightly golden. 

Transfer to a mixer jar and grind these roasted ingredients along with 1/4 cup of coconut gratings to a fine paste adding just the required amount of water. This forms the masala for the saaru. Keep aside 

In the same mixer jar, grind the chopped tomatoes to a paste with very little water

Transfer to a vessel and add slit green chilli, turmeric powder, tamarind juice and salt to taste

Bring to a boil the lower the flame and let it simmer for 5 minutes till the raw smell of the tomato goes

To this add the ground masala prepared earlier, mix well and add the required amount of water to get the saaru consistency

Once again bring to a boil, add the finely chopped coriander leaves and switch off the gas 

Heat 2 tsp of ghee in a small seasoning pan and on medium heat add the mustard seeds, when they splutter add the cumin seeds, asafoetida, broken red chilli and curry leaves and saute for a few seconds

Add this seasoning to the Tomato Saaru

Transfer to a serving bowl and serve hot with steamed rice and pappadams

NELLIKAI SAARU

 NELLIKAI SAARU

In these Covid 19 days, vegetables and fruits that are useful to build our immunity are in much demand- far more than before, perhaps. This article in Gigadocs lists super foods that can help build immunity to fight Covid 19. 

One such is Gooseberry which has many health benefits. In my house we have been using gooseberries since we were kids so this is nothing new for us.

Gooseberries are called Nellikai or Nellikayi in Kannada, Amla in Hindi, and Avalo in my mother tongue, Konkani. 

Naturally, elsewhere in this blog, you will find recipes for dishes made with health-filled gooseberries, such as:-

• Spicy Amla Chutney
• Nellikai Thayir Pachadi
• Nellikayi Thokku
• Nellikayi Chitranna

Today's recipe is again from my Home State of Karnataka and is called Nelliaki Saaru. As you know, saaru is a rasa-like accompaniment for hot steamed rice served for lunch or dinner. I have adapted this from the YouTube video for  "Nellikai Saaru" by Veg Recipes of Karnataka. 

We loved this aromatic and tasty Saar and think you will like it too! 

Ingredients:-

• Nellikai (Amla/ Gooseberries), large-sized, 3
• Fresh Coconut Gratings, 1/4 cup
• Toor Dal, (Slit Pigeon Peas),  2 tsp
• Urad Dal,(Black Gram Dal),  1 tsp
• Coriander Seeds, 2 tsp
• Cumin Seeds, 1/2 tsp
• Black Pepper, a few.  5
• Methi Seeds, 1/8 tsp
• Mustard Seeds, 1/8 tsp
• Green Chillies, 4, or to taste
• Curry Leaves, 5-6
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Coriander Leaves, finely chopped, 1 tbsp
• Oil, 1 tsp

For Seasoning :-

• Mustard Seeds, 1/2 tsp
• Broken Red Chilli, 1
• Asafoetida, a big pinch
• Curry Leaves, a few
• Oil, 2 tsp 

Method:-

Wash the nellikai (gooseberries) thoroughly and chop them, discarding the seeds

Heat 1 tsp of oil in a kadhai and on medium heat roast the toor dal, urad dal, coriander seeds, cumin seeds, black pepper, methi seeds, and mustard seeds. Roast this till the dals change colour and the spices give off a good aroma. 

Transfer these roasted ingredients to a small mixer jar

To this add the chopped gooseberries and fresh coconut gratings, salt and turmeric powder

Grind this to a smooth paste adding water as required

Transfer this paste to a kadhai and add 2 cups of water. Mix well

Bring this to a boil and then let it simmer for a few minutes

Heat 2 tsp of oil in a seasoning pan and on medium heat add the mustard seeds

When they splutter add the broken red chilli, asafoetida ( hing) and a few curry leaves

Saute for a few seconds

Pour this seasoning onto the Nellikai Saaru 

Switch off the gas and add finely chopped coriander leaves

Transfer to serving bowl

Serve the Nellikai Saaru with hot steamed rice 

TOMATO SAARU

 TOMATO SAARU

One of the most popular ingredients in our Indian vegetarian cooking has to be the Tomato. All over India, it is commonly made into curries, side dishes, and the like with different regions using them in their own ways. 

Tomatoes have numerous health benefits as detailed in this informative slide show from the WebMD website. 

Elsewhere in this blog, you will find recipes for dishes made with these health-filled tomatoes such as:-

• Nadan Tomato Curry
• Tamatar ki Kadhi 
• Thakkali Kulambu
• Tomato and Carrot Soup

Today's recipe is for Tomato Saaru from my Home State of Karnataka. It is an aromatic and tasty accompaniment to hot steamed rice. I have adapted this from this YouTube video from Bhat'nBhat. It is interesting to see Sudarshan Bhat explain the process in his own special, rustic way. 

Since we use pepper and spices to make this Saaru/rasam, it is most welcome during the rainy and winter months. 

Tip: in case the tomatoes are not sour enough, you may like to add a little tamarind juice. 

I am sure you will like this Tomato Saaru as much as we did. 

Ingredients:-

• Tomatoes, 3
• Jaggery, grated, 1 tbsp or to taste
• Ginger, 1/2 " piece
• Turmeric Powder, 1/2 tsp
• Curry Leaves, 1 sprig
• Coriander Leaves, 2 tbsp,
• Salt, to taste
• Coconut Oil, 1 tbsp

To Be Roasted & Ground To A Paste:- 

• Toor Dal, 4 tsp
• Byadgi Red Chillies, 4 
• Coriander Seeds, 1 tsp
• Cumin Seeds (Jeera), 1/2 tsp
• Pepper, 1 tsp
• Fenugreek Seeds (Methi), 1/4 tsp
• Asafoetida, (Hing), size of a pea 

For Seasoning:-

• Mustard Seeds, 1 tsp
• Dry Red Chillies, 1, broken into half
• Curry Leaves, a few 
• Coconut Oil, 1 tsp 

Method:-

Wash the tomatoes and keep aside

Heat 1 tsp of coconut oil in a pan and roast the toor dal on medium heat till it changes colour to a golden brown. Transfer this to a plate.

In the same pan, add 2 tsp of coconut oil and on medium heat roast all the remaining ingredients listed under "To Be Roasted & Ground To A Paste"

Roast till they give off a good aroma

Switch off the gas and add curry leaves and turmeric powder. Mix well. 

Allow it to cool and transfer to a small mixer jar

Grind this to a fine paste adding the required amount of water. Keep aside

Heat 3 cups of water in a vessel, add the tomatoes and cook till they get done

Next, puree the tomatoes in a mixer and add back to the vessel

Add salt and jaggery to taste, mix well

To this, crush and add the ginger 

Now add the ground masala and required amount of water to get the desired consistency for the Tomato Saaru

Bring this to boil, reduce the flame and let it simmer for a couple of minutes

Check for salt and add if required

Add the finely chopped coriander leaves 

Heat 1 tsp of coconut oil in a small pan

Add mustard seeds on medium heat and when they splutter add the red chilli and curry leaves and sauté for a few seconds

Pour this seasoning on to the Tomato Saaru

Serve Tomato Saaru with hot steamed rice 

JEERIGE SAARU

 JEERIGE SAARU

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:-

• Majjige Huli
• Akki Rotti with Badanekayi Yennegayi 
• Menthe Soppu Bath ( Fenugreek Leaves Rice) 

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! 

Ingredients:-

• 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

For Seasoning;- 

• 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

Method:-

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 

TOMATO SAARU

TOMATO SAARU

The tomato has to be one of the most versatile of vegetables we get in India. Though technically a fruit, it is more often than not counted in the vegetables. North or South, East or West, you will find it being widely used to make a large variety of dishes. 

Tomatoes are a rich source of Vitamins C and K, potassium etc and so have numerous health benefits. 

 Elsewhere in this blog, you will find dishes made with tomatoes such as:- 

• Nadan Tomato Curry from the Southern State of Kerala
• Red Bellpepper & Tomato Chutney 
• Tomato & Carrot Soup 
• Tomato Rice

Today's recipe is for Tomato Saaru as we call it in the Udupi-Mangaluru parts of Karnataka. It is akin to the "rasam". We used to come back from trips to our native place remembering this Saaru along with other delicacies from that region. 

As this dish does not call for the use of onion or garlic, it is considered a saatvik dish. 

I have adapted this from Tomato Rasam video by the enterprising and entertaining couple, Mr and Mrs Kamath. 

This aromatic Saaru goes great with hot steamed rice and ghee.  

Ingredients:-

• Thuar Dal, (Split Pigeon Peas) 1/2 cup 
• Medium-sized Tomatoes, 3
• Green Chillies, slit, 2-3
• Jaggery, grated, 1 tbsp
• Turmeric Powder, 1/2 tsp
• Tamarind, size of marble 
• Salt, to taste 
• Coriander Leaves, finely chopped, for garnish, 2 tbsp

To Be Dry Roasted & Ground To A Powder : 

• Coriander Seeds, 2 tbsp
• Cumin Seeds, 1/2 tbsp
• Mustard Seeds, 1/2 tbsp
• Asafoetida Powder, 1/2 tbsp
• Fenugreek Seeds, 1/4 tbsp
• Curry Leaves, a sprig
• Byadgi Red Chillies, 9

For Seasoning:-

• Mustard Seeds, 1 tsp 
• Byadgi Red Chillies, broken into halves, 2 
• Curry Leaves, a sprig
• Ghee, 1 to 1 and 1/2 tbsp

Method:-

Wash the Thuar Dal and pressure cook in adequate water for 3-4 whistles or till it is done 

Once the cooker cools, remove the cooked dal and keep aside 

Wash and cut the tomatoes

Soak the tamarind in warm water for about 10 minutes and extract the juice. Keep aside. 

In a kadhai, dry roast the Coriander Seeds, Cumin Seeds, Mustard Seeds, Asafoetida Powder, Fenugreek Seeds, and Byadgi Red Chillies on medium heat stirring continuously till the spices turn slightly golden 

When the roasting is almost done, add the curry leaves and sauté 

Allow the roasted ingredients to cool and transfer to a small mixer jar

Grind these roasted ingredients to a smooth powder. Keep aside. This forms the Saaru/Rasam Powder. 

In a mixer jar, blend together the cooked Thuar Dal and the cut tomatoes to form a paste 

Heat a kadhai and add the ground dal and tomato paste just prepared, and 4 cups of water. Mix well

To this, add the slit green chillies, tamarind extract, grated jaggery and turmeric powder. Mix well

Bring this to a boil and cook till the raw smell goes

Now add 3 tbsp of the prepared saaru/rasam powder, salt to taste and mix well

Cook covered for 5 minutes. Mix well and switch off the gas.

Heat ghee in a small pan and on medium heat add the mustard seeds

When they splutter add the broken red chillies and curry leaves and sauté for a few seconds 

Pour this seasoning on to the Tomato Saaru

Lastly, garnish with finely chopped coriander leaves

Serve hot with steamed rice and ghee 

* The remaining Saaru/rasam Powder prepared can be stored for future use - within a week  

AVAREKALU SAARU

AVAREKALU SAARU

One of the most popular vegetables in Bengaluru has to be Avarekai or Hyacinth Beans. The peeled avarekai is called Avarekalu.

Although it usually is available in plenty during the winter months, you do get a crop around this time of the year. Recently, I got some amd decided to make some dish I had not tried out before. Of course, I have used avarekalu in different dishes in the past.  Elsewhere in this blog, you will find recipes for Avarekalu Paddu, Avarekalu Uppitu, and Avaro Ani Batata Upkari.

I tried out this Avarekalu Saaru adapted from Hitikida Avarekalu Saaru from Chitra's Food Book. Hitikida Avarekalu refers to hyacinth beans which have their skin removed after soaking them in water. I have chosen to use them as it is.

This dish turned out to be quite delicious and we enjoyed it with both rice and rotis.

Ingredients:

• Avarekalu, (Hyacinth Beans), 1 heaped cup 
• Large sized Tomato, chopped, 1
• Large sized Onions, 1 + 1 for the masala/paste 
• Ginger, 1 " piece, chopped, 
• Garlic Cloves, peeled, 4-6
• Chilli Powder, 1 and 1/2 tsp or to taste
• Coriander Powder, 1 and 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Coriander Leaves, 1/4 cup + a few, finely chopped, for garnish
• Fresh Coconut Gratings, 2 tbsp
• Khus Khus, (Poppy Seeds), dry roasted, 1 tsp
• Cinnamon, 1" stick
• Cloves, 2
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few 
• Salt, to taste
• Oil, 2 tsp + 2 tsp

Method:

Wash and pressure cook the avarekalu with adequate water and a little salt for 3-4 whistles or till they get done
Once the cooker cools, remove the cooked avarekalu. Keep aside.
Retain some of the water in which the avarekalu was cooked for later use.


In a thick bottomed kadhai, heat 2 tsp of oil and when it gets hot add one of the chopped onions and saute till it becomes translucent, then add the chopped ginger, garlic cloves, chilli powder, coriander powder,  turmeric powder and the coriander leaves and saute till the coriander leaves wilt
Remove from flame and allow this to cool
Grind the above in a mixer jar using just the required amount of water to a smooth paste
Keep this onion-garlic-spices paste aside

In a small mixer jar, grind together coconut gratings, poppy seeds, cinnamon, and cloves to a smooth paste just the required amount of water
Keep aside

In the kadhai, add  2 tsp of  oil and when it gets hot, add the mustard seeds and when they splutter add the curry leaves and saute for a few seconds.
Add the second chopped onion and saute till it becomes translucent, then add the chopped tomato and cook till it becomes soft and mushy.
Now add the onion-garlic-spices paste and cook for a couple of minutes till the raw smell goes
To this, add the cooked avarekalu and salt to taste. (Remember that the avaarekalu has been cooked in a little salt) and mix well

Next add the coconut gratings- poppy seeds paste and some of the water retained earlier (avarekalu stock) and bring to a boil
Let it simmer for a few minutes
Switch off the gas and garnish with finely chopped coriander leaves
Serve hot with rice or chappatis

 ,

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, (Urad 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, urad 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