Samaradhare Saaru

Samaradhare Saaru is a traditional Udupi dish. It’s a hot chilly curry similar to rasam and served with meals.

Ingredients for Samaradhare Saaru:

1. Sambar dal (pigeon pea) – 1 cup

    Water – 3 cups

    Coconut oil – 1 small spoon

    Turmeric powder – 1 small spoon

2. Tamarind – Small lemon sized

3. Jaggery – Small gooseberry sized

    Green chillies – 4, end split

4. Oil – 1 small spoon

    Salt – As needed

    Saru powder – 3 small spoons

    Asafoetida powder – A pinch

    Turmeric powder – ¼ small spoon

    Curry leaves – 5 or 6

    Coriander leaves – 2 small spoons

5. Oil – 1 small spoon

6. Mustard – 1 small spoon

    Red chillies – 3 or 4 pieces

How to prepare Samaradhare Saaru?

1. Mix ingredients no: 1 together and cook it using a pressure cooker.

2. Strain excess water from cooked dal and keep aside.

3. Extract tamarind juice and add to dal.

4. Mix it well and add jaggery and green chillies.

5. Mix the ingredients well and boil for 10 minutes.

6. Add dal cooked water and boil the curry in reduced flame.

7. Add ingredients no: 4 and boil for 5 more minutes.

8. Temper ingredients no: 6 in oil and add to curry.

How to prepare Saru powder?

1. Heat 100 gm oil in a frying pan.

2. Fry separately 100 gm red chillies, 25 gm cumin seeds, 75 gm coriander seeds, 25 gm fenugreek seeds and 4 stem curry leaves.

3. Fenugreek should turn golden brown, and cumin seeds should sputter while frying.

4. Make a fine powder of above ingredients and mix well.

5. This Saru powder can be preserved for 7 days.

Courtesy: Vanitha Magazine April 1-14, 2010