Thursday, July 23, 2009

Udupi Saaru

In Maharashtra, I heard many people calling all Sounthindian people as 'Udupi ke log'. They only know the Udupi restaurants means southindian restaurants. So Udupi is very famous there. I personally love the typical Udupi food. Specially the Sambar and different types of chutney. We also make Udupi saru regularly as we make Maharashtrian Aamti. I learnt to make Sarin pudi from my Aatya, specially to make this saru. I love bhisi bhisi anna saru (hot rice with this udupi dal) very much.

Toor Dal - 1 cup
Tamerind pulp - 1 teaspoon
Jaggery - 2 teaspoon (you can change quantity as per your taste)
Sarin Pudi - 2 teaspoon
Red chili powder - 1 teaspoon
Curry leaves - 5-6
Salt as per taste.

For vaggarni (tempering)
Oil - 2 teaspoon
Mustard seeds - 1/2 teaspoon
Asafetida - 1/4 teaspoon
Turmeric powder - 1/2 teaspoon
Chopped coriander and grated fresh coconut for garnishing.

Wash dal neatly for 2-3 times. Add 2 cups of water, pinch of turmeric powder and a pinch of asafetida. Cook dal in pressure cooker for 3-4 whistles. Take cooked dal, water, tamarind pulp, jaggery, sarin pudi, red chili powder, curry leaves, salt and cook for 3-4 minutes till jaggery melts completely. Heat oil in kadai and make tempering of given ingredients. Add this to dal, Mix wel and boil saru for 2 minutes. It should not be thick in consistency. Garnish it with coriander and coconut. Serve with hot steamed rice.

This is for Sia's RCI-Udupi & Mangalorean Cuisine and also to Lakshmi’s RCI announcement page.


Poornima said...

It should be ghee for tempering not oil , try and see the difference.

Khaugiri said...

Thanks Poornima...will surely try next time:-)

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