Samaradhare Saaru is a traditional Udupi dish. It’s a hot chilly curry similar to rasam or sambar, 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 them 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 the cooked dal 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 the curry.
How to prepare Saru powder?
1. Heat 100 gms of 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 the above ingredients and mix well.
5. This Saru powder can be preserved for 7 days.
Courtesy: Vanitha Magazine April 1-14, 2010
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