This is a watery curry, which is served with plain rice and popular in South India. Also known as Rasam there is a twist in the recipe.
Cuisine: South Indian
Time Required: 25 minutes
1tbsp Raw Rice
1tbsp Urad Dal / Uddina Bele / Split Black Gram
1/2 Cup Grated fresh Coconut
1/2 tsp Methi / Fenugreek Seeds
3 Guntur Chilies
3 Byadagi Chilies / Dry Chilies
Few Sprigs Curry leaves
Few Sprigs Coriander leaves
1/2 tsp Mustard Seeds
1/2 tsp Jeera / Cumin Seeds
A pinch of Turmeric Powder
A pinch of Hing / Asafoetida
Salt to taste
Chop Tomatoes and Coriander leaves. Roast Raw Rice and Urad Dal, Methi seeds, and Chilies. Grind them with Coconut to a paste.
Heat a cup of water, add Salt and Tomatoes. Let it come to a boil.
Add the Rice paste and let it boil. Add another cup of water. Let it boil for 5 minutes. If required, add more water.
Heat Oil and add Mustard Seeds, Jeera and when they splutter, add Turmeric powder and Hing. Add this seasoning to the Saaru and mix well. Garnish with Coriander leaves and serve with plain rice.