This Saru tastes just like the one served in temples and hence the name.Truly flavourful recipe.This Saru can be served with steaming hot rice or you could just drink it as an appetiser.This is a must try recipe.
RECIPE :
Ingredients
  • 4 tomatoes
  • 21/2 tsp coriander seeds
  • 1 tbsp toor  dal
  • 1 tsp urad dal/
  • 1 tsp pepper corns
  • 1/4tsp methi/fenugreek seeds
  • 5 dried red chillies ( I used kashmiri chillies)
  • 1 tsp cumin seeds
  • A marble sized ball of tamarind ( the quantity of tamarind to be added depends on the sourness of the tomatoes)
  • 1 tbsp fresh grated coconut
  • 5 to 6 curry leaves (3 to roast and 3 for seasoning)
  • Finely chopped coriander leaves to garnish
  • Jaggery to taste
  • Salt to taste
For the tempering :
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
METHOD :
  • Boil the tomatoes and peel the skin and puree them.
  • Roast the coriander seeds,cumin seeds, pepper, chillies,coconut, urad dal, toor dal, methi seeds and curry leaves in a tsp of oil till you start getting the aroma of the roasted spices. Then grind them along with the tamarind.
  • Pour the tomato puree in a container and add the spice powder,water to get the desired consistency and let it boil real well. Add salt, coriander leaves and jaggery and let it simmer.
  • In a seasoning pan heat oil, add mustard seeds. When they splutter add curry leaves, switch off the flame and pour this seasoning over the tomato saru. Keep covered for a minute for the seasoning flavour to sink into the saru.
  • Serve hot with steaming hot  rice or you could drink it as is. Tastes great both ways.
NOTE:
  • This saru is spicy, sweet and tangy. Adjust flavours accordingly.
  • Adjust black pepper and dry red chillies as per individual choice. Since black pepper is spicy I hv used kashmiri chillies which gives colour basically.