Saaru (tangy Tomato Rasam)
Saaru, also known as Tangy Tomato Rasam, is a popular South Indian soup-like dish that is both comforting and flavorful. It is a staple in Mangalurean cuisine and is often served with steamed rice or enjoyed on its own as a light and soothing soup.
Ingredients
- 4 ripe tomatoes, chopped
- 1/2 cup toor dal (split pigeon peas)
- 1 teaspoon cumin seeds
- 1 teaspoon black pepper
- 1/2 teaspoon turmeric powder
- 2-3 dry red chilies
- 1 tablespoon tamarind paste
- 1 teaspoon ghee (clarified butter)
- 1/2 teaspoon mustard seeds
- A few curry leaves
- 2-3 garlic cloves, minced
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- In a large pot, combine the chopped tomatoes, toor dal, cumin seeds, black pepper, turmeric powder, dry red chilies, and tamarind paste. Add 4 cups of water and bring to a boil. Reduce heat and simmer for 15-20 minutes until the dal is cooked and the tomatoes are soft.
- Using a hand blender or a whisk, blend the cooked mixture until smooth. Add more water if the consistency is too thick.
- In a small pan, heat ghee over medium heat. Add the mustard seeds and let them splutter. Add the minced garlic and curry leaves, and sauté for a minute until the garlic is fragrant.
- Pour the tempered ghee mixture into the rasam pot and stir well. Season with salt to taste.
- Garnish with fresh coriander leaves and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 15g
- Protein
- 3g
- Fat
- 5g
Supplies
Large pot Small pan
Tools
Hand blender or whisk
Serving suggestions
Serve the tangy tomato rasam with steamed rice and a side of papad (crispy lentil wafers) for a complete and satisfying meal.
Tips & tricks
For a spicier version, increase the quantity of black pepper and dry red chilies according to your preference.
Cost
$8