Goddu Saaru
Have you tried the delicious Karnataka-style rasam yet? It's best enjoyed piping hot with some freshly cooked rice and ghee. Trust me, your taste buds will thank you!
Ingredients
the masala
½ tsp oil
2 tbsp toor dal [split yellow pigeon pea lentils]
7 dry deghi/Kashmiri red chilies
These are mild chilies; adjust the amount if using other chilies.
10 curry leaves
¼ tsp fenugreek seeds
10 whole black pepper
1 tsp cumin seeds
½ tsp mustard seeds
¼ tsp asafetida
½ tbsp coriander seeds
¼ tsp turmeric
lime-sized turmeric, soaked in 1 cup of warm water
10 curry leaves
1 tbsp jaggery
water
½ cup fresh grated coconut
tadka
¼ tsp mustard seeds
½ tsp cumin seeds
⅛ tsp asafetida
salt
cilantro to garnish
Directions
the masala-
Heat the oil over low heat in a saucepan
Once the oil is hot, roast the toor dal for a minute.
Add in the red chilies and curry leaves. Roast for a minute, stirring constantly.
Add the fenugreek seeds, pepper, cumin, mustard seeds, and asafetida.
Roast, stirring constantly, till the toor dal is golden brown.
Stir in the coriander seeds and turmeric. Roast for 30 seconds, switch off the heat, transfer all the spices onto a plate, and let them cool.
Grind the spices into a fine powder and set aside.
For the rasam-
Heat a pot over medium heat. Strain the tamarind mixture into the pot.
Add 1 ½ tsp salt, curry leaves, jaggery, and 2 cups water. Bring this to a boil,
Meanwhile, add ¼ cup of water to the spice mix and blend to form a paste.
Add the spice paste to the boiling tamarind water, stirring vigorously to avoid lumps.
Add the grated coconut and ¼ cup of water to the same blender. Blend and strain this into the rasam.
Repeat step 12 another two times.
Add water to the rasam to achieve a soup consistency- you can add up to 2 more cups.
Bring to a boil, and then reduce to a simmer. Simmer for 4-5 minutes—taste for salt.
Turn off the heat and cover.
The tadka- heat 2 tsp of ghee separately.
Once hot, add the mustard and cumin seeds.
Once the mustard seeds begin to pop, add in the asafetida. Let it cook for 30 seconds.
Add the tadka to the rasam and serve with hot rice and ghee. Enjoy!
