Saaru also known as Rasam in other parts of South India can be prepared in many different ways. While on holidays at my maternal grandfather house, the Saaru used to be so different as the powder used was also different from Mysuru Saaru. I still refer to this Saaru as Kurtakoti Saaru.
Cuisine: North Karnataka
Time Required: 40 Minutes
1 Cup Tur/Tuvar Dal/Red Gram Split
Few sprigs Curry leaves
1/2 Cup Tamarind Pulp
A Bengal gram size Hing/Asafoetida
1tbsp Saarina Pudi/Rasam Powder
1tbsp Chopped Coriander leaves
Salt to taste
For the seasoning:
1tsp Ghee/Clarified Butter
1tsp Mustard Seeds
1/2 tsp Jeera/Cumin Seeds (Optional)
1/2 tsp Turmeric Powder
A pinch of Hing/Asafoetida powder
Pressure cook Tur dal and keep it aside. In a vessel add Salt, Tamarind pulp, Hing, Curry Leaves, and 1 cup of water. Let it boil for 5 minutes on medium flame. Now add Saarina pudi and one cup of water and cook for 4 minutes. Add the cooked Dal and let it boil for 5 minutes. If the consistency is thick, more water can be added and boiled again for 2 minutes. Remove this to a serving bowl.
In a kadai heat Ghee and Oil,add Mustard Seeds and when they splutter, add Turmeric powder, Hing, remove and add to Saru/Rasam, mix well.
Just before serving garnish with Coriander leaves and serve with plain Rice, Ghee and Papad.