Tur dal 1 cup
Tomato 1 large - sliced into two parts
Turmeric ½ tsp
Mensina pudi 2 tsp (recipe here)
Tamarind large marble size
Jaggery ½ tsp
Salt
Chopped coriander leaves
Curry leaves
Seasoning: ghee, mustard, hing
Cook
tur dal and tomato and turmeric in a pressure cooker till well done.
Carefully remove the tomato, release skin and mash pulp. Return tomato
pulp to cooked dal and stir into a nice homogenous mix.
Add mensina
pudi, and tamarind pulp. Add water.
Boil on high for 7 minutes till the
raw smell of the mensina pudi is gone. Add jaggery and salt and bring to
boil again.
Add curry leaves and Corainder leaves.
For seasoning, heat ghee in a small pan. Splutter mustard seeds and
very little hing.
Add to saaru and stir and cover immediately. Serve
hot.
This should make 4 cups of saaru.
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