Mangalore Southekayi Beejada Saaru | Saaru Recipes
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Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 people
 
Mild and cooling, Mangalore southekayi beejada saaru, to serve with a delicious lunch
Ingredients
  • ½ Cup southe beeja
  • ½ cup grated coconut
  • 2 Cups water or as required
  • ¼ Cup toor dal cooked
  • 1 Tbsp rasam powder/saarina pudi
  • 1 Tsp tamarind paste
  • ½ Tbsp jaggery
  • ¼ Tsp turmeric
  • 1 pinch hing
  • Salt to taste
For Tadka:
  • 1 Tsp coconut oil
  • ½ Tsp mustard
  • Few curry leaves
  • 1 pinch hing
  • ½ Tsp urad dal
Method
  1. Scoop out the seeds from a Mangalore Southekayi
  2. Add the seeds into a mixer jar
  3. Also add grated coconut into the jar
  4. Grind into a paste with water
  5. Take a bowl and place a sieve on top, sieve the ground paste
  6. Add water and squeeze out as much pulp as you can from the seeds paste
  7. Keep this liquid aside, discard the seed residue leftover in the sieve
  8. Squeeze tamarind pulp and keep aside
  9. Bring the extracted liquid and tamarind pulp to a light boil
  10. Add hing and rasam powder
  11. Also add turmeric, salt to taste and jaggery
  12. Add cooked toor dal, and mix well
  13. Bring to a light boil and mix well
  14. Heat coconut oil
  15. Add urad dal, red chillies, mustard seeds and hing
  16. Garnish with chopped coriander and few curry leaves
  17. Pour the tadka
  18. Serve hot with rice
Notes
Adjust rasam powder/saarina pudi as per your taste, add only very little if you prefer it mild

You can also use ghee to make tadka

Ensure the seeds are clean and tender

Use the residue as compost for your plants
Recipe by Food Of Interest at https://foodofinterest.com/mangalore-southekayi-beejada-saaru/