Kannadigas call this dish as Saaru, this is Rasam in other parts of South India. This curry is prepared using split Red Gram; it is a favorite accompaniment with plain Rice for South Indians. This is comfort and homecoming food for me.
Cuisine: Karnataka / South India
Time Required: 40 Minutes
1 Cup Tur/Tuvar Dal/Red Gram Split
1 Tomato, Chopped
Few sprigs Curry leaves
1/2 Cup Tamarind Pulp
A Bengal gram size Hing/Asafoetida
1tbsp Saarina Pudi/Rasam Powder
1tbsp Chopped Coriander Leaves
2tbsp Grated fresh Coconut
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, Tomatoes 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 Coconut, Coriander Leaves and serve with plain Rice, Ghee and Papad.