Tomato Saaru

Rasam also called as saaru in Karnataka is considered a basic comfort food for all at home. Saaru, Anna (rice) and palya (sabji) is a must at least twice a week. I’ve always made it a point to cook everyday despite previously working in a 9 to 7 job and tutoring kids subsequently. I would cook daal in the pressure cooker in the morning and would continue with the rasam when I would get back. Saaru is best had with rice, it also goes excellently well with hot medhu Vadas too! There are several variations to this recipe and here’s mine. And remember not to miss out the tempering at the end coz that’s the one that adds up all the flavour and gives you that absolutely scrumptious bowl of saaru. Nothing like bisi bisi (hot) Sasru anna with potato chips or papad….

Ingredients
Pressure cook
¼ cup Tuvar Daal (lentil)
4 large tomatoes cut in halves
2 cloves garlic
½ tsp turmeric powder
Pinch of Hing (Asafoetida)

Rasam
Paste from 1 marble sized tamarind (or 1 small teaspoon of tamarind concentrate)
2 tbsp of brown sugar/1 tbsp sugar
1 ½ tsp of MTR Rasam Powder
1 tsp Chili powder (optional, if you like it spicy)
2 cups water
Chopped coriander shoots
Salt to taste

Tempering

1 tbsp Ghee
½ tsp mustard seeds
3-4 dried red chilies
1 sprig curry leaves
4 cloves garlic
1 tsp grated coconut
1 tsp pepper corn
1 tsp cumin seeds

Method:

Pressure cook the daal, tomatoes, garlic, hing & turmeric with just enough water, until well cooked. (Approx. 3 whistles )
Once done, remove contents from the cooker and mash them well with an egg whisker so the tomatoes and garlic and daal are blended nicely.
Now add the tamarind paste, MTR Rasam powder, salt, and brown sugar blend and bring it to a boil.
Add in the chopped coriander shoots. Cook for about 10-15mins on high. Add in the water & do a taste test, if you think it needs more salt, sugar or tamarind, go ahead and add on remember to go easy on it though coz the flavor gets stronger as it cooks.
In a bowl pound pepper corns and cumin seeds lightly, add in the rest of the garlic cloves & the curry leaves and pound lightly
In a small tempering spoon heat up the ghee and allow the mustard seeds to splutter, add in the dried red chilies, the pounded mixture and stir till the garlic cloves turn golden brown, add in a teaspoon of grated coconut.
Garnish with lots of coriander leaves and serve hot with rice, pappad or potato chips…