Hello everyone! I am posting once again my DH S’s favorite. Now you might say what’s new in that? So true, for people who read my blog regularly this is not at all a new thing. But the new thing is is that S had to really wait and pester me to make this Saaru for him. So on his birthday I treated him with this along with the Aloo Posto. What a weird combo one would say! I agree indeed, as both the recipes have extremely contradictory tastes. If the saaru is from south the Posto is from Bengal. The saaru is spicy and the posto has subtle flavors. The saaru asks for lot of coconut and the other asks for mustard… But the common thing in between both the recipes is that they taste good with hot steamed rice. Suits me!!!! Saves my time in the kitchen and the the DH gets his favorites.
This Saaru is a hot favorite in S’s family, I mean my in laws side. It frequents the kitchen when in season. When we had visited Bangalore recently my MIL had made this for lunch. I asked her the recipe that time but I forgot by the time I actually wanted to cook this. So on the D day I conveniently called up my MIL and asked her all proportions once again. She is a sweetheart and is ever ready to teach me her kind of stuff…especially when she knows it’s to pamper her son. LOL
The recipe is very simple and can be cooked very fast if the rasam podi/saaru podi is ready. It needs very basic ingredients readily available in the kitchen except for the avarekaalu/mochai/surati lilva/lima beans.
Ingredients for Rasam Powder/ Saaru Podi
Coriander seeds-3/4 cup
Bedagi Red chilies-2 cups
Mustard and Fenugreek seeds- 1/2tsp each
roast all the ingredients in a teaspoon of oil and grind together.
Ingredients for Saaru
1. 1-1/2 cups of boiled Avarekaalu
2. a cup of grated fresh coconut
3. a tsp of cumin seeds
4. 2-3 tbsp coriander seeds
5. a tbsp of tamarind pulp
6. 3-4 tbsp saaru podi
2 tsp oil
a tsp of mustard seeds
a sprig of curry leaves
Boil the avarekaalu with some salt till cooked.
Grind together ingredients 2-6 along with 2 tbsp of boiled avarekaalu.
Mix this with the boiled avarekaalu, add water to adjust consistency and season with salt.
Put it on flame and bring it to a boil then temper it with the ingredients given under Tempering. Cook it for few more minutes and then serve it with rice and a dash of ghee.
Sending this to MLLE-18 hosted by Srivalli and is the brainchild of Susan.