Menasina Saaru | Pepper Rasam | How to make menasina saaru?
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4 people
- 1 + ¼ Tsp jeera
- 10-12 whole black peppercorn/menasu
- ⅓ Cup toor dal
- ½ Tbsp or 1 piece jaggery
- 1 Tsp tamarind paste/1 lemon sized tamarind squeezed off its pulp
- Crystal sea salt/kalluppu to taste
- Few chopped curry leaves
- 3-4 sprigs of chopped coriander
- 1 Tbsp ghee
- 1 broken red chilli
- ½ Tsp mustard
- A pinch of hing/asafoetida
- ½ Tbsp rasam powder/saarina pudi
- Pressure cook toor dal with 1½ Cups water for 4-5 whistles or till soft. Mash the dal and churn it it till dal is not visible
- Dry roast 1 Tsp jeera and whole black peppercorn/menasu
- Let it cool. Pound this in a mortar to a coarse powder
- To cooked dal, add jaggery, tamarind paste
- Sprinkle crystal sea salt as per your taste
- Add pounded jeera-menasu powder
- Pour about ½ Cup to ¾ Cup water to adjust consistency
- Throw in a few chopped curry leaves and chopped coriander. Bring this to a boil
- Add rasam powder and mix well
- Make vaggarne/seasoning/tadka with ghee
- Add mustard, jeera and a pinch of hing
- Next throw in a broken red chilli and a few chopped curry leaves
- Pour the vaggarne/seasoning/tadka into boiling saaru
- Garnish with chopped coriander leaves and serve hot with rice!
Jeera-black pepper can also be powdered in small mixer jar also. But the coarse texture gives flavour
Use coconut oil for tadka if your prefer (vegan alert!)
Tastes best when boiled 2-3 times
Recipe by Food Of Interest at https://foodofinterest.com/menasina-saaru/
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