Mangalore Southekayi Beejada Saaru | Saaru Recipes
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 3-4 people
- 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
- 1 Tsp coconut oil
- ½ Tsp mustard
- Few curry leaves
- 1 pinch hing
- ½ Tsp urad dal
- Scoop out the seeds from a Mangalore Southekayi
- Add the seeds into a mixer jar
- Also add grated coconut into the jar
- Grind into a paste with water
- Take a bowl and place a sieve on top, sieve the ground paste
- Add water and squeeze out as much pulp as you can from the seeds paste
- Keep this liquid aside, discard the seed residue leftover in the sieve
- Squeeze tamarind pulp and keep aside
- Bring the extracted liquid and tamarind pulp to a light boil
- Add hing and rasam powder
- Also add turmeric, salt to taste and jaggery
- Add cooked toor dal, and mix well
- Bring to a light boil and mix well
- Heat coconut oil
- Add urad dal, red chillies, mustard seeds and hing
- Garnish with chopped coriander and few curry leaves
- Pour the tadka
- Serve hot with rice
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/
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