TEMPLE RASAM ( DEVASTHANA SAARU) BY NAMITHA PRABHU

THE WORD "DEVASTHANA SAARU " ITSELF SPREADS A DIVINE AMBIANCE IN AIR..!

" DEVASTHANA SAARU "

 INGREDIENTS:

*. Ripe tomatoes-5 chopped,

*. Green chillies-3 slit,

*. Water-5-6 cups approx,

*. Jaggery-3 tsp,

*. Salt- to taste, 

*. Oil/ghee- 1 tsp,

*. Mustard seeds-1 tsp,

*. Curry leaves- 8-9 leaves,

*. Tamarind-marble sized,

*. Coriander leaves- 3 tbsp,chopped roughly, for thepowder/masala, 

*. Coriander leaves-2 tbsp,chopped to garnish. 

INGREDIENTS TO BE POWDERED:

*. Fried long chilly-4,

*.White rice-1 tsp,

*. Chana dal-3 tsp,

*. Coriander seeds-1 tsp,

*. Cumin seeds-1/2 tsp, 

*. Asafoetida paste(hing)-1/4 tsp,

*. Curry leaves-5-6 leaves,

*. Turmeric powder-1/2 tsp,

*. Oil-2 tsp.

 METHOD:

1. Roast all the ingredients in the oil mentioned under ingredients to be powdered except turmeric powder and hing, until light brown in colour,once it turns brown,add hing,off the flame and then add turmeric powder. 

2. Cool the roasted ingredients,add tamarind,coriander leaves and powder it smoothly, Or

3. You may also add little water and make a paste of the roasted ingredients along with the coriander leaves and tamarind to a fine paste.

4. Meanwhile take the tomatoes and the water in a vessel and cook the tomatoes until it gets cooked (25 minutes approx).

5. Add salt to taste, jaggery and saaru powder/paste,take a boil and simmer for 10 minutes to cook the masala and then off the flame.

6. Heat ghee in kadchi, splutter mustard seeds and then add curry leaves, fry for half a second and season it to the saaru.

7. Garnish with coriander leaves.

DO TRY IT AT HOME AND ENJOY ALL SEASON...!!!