- Tuvar/Tur dal – 1/2 cup
- Tamarind (seedless) – 6 pieces / 1 tbsp
- Crushed jaggery (Kannada : Bella) – 2 tbsp
- Tomato – 1
- Saaru/Rasam powder – 2 tbsp
- Haldi (turmeric) powder – 1 tsp
- Salt – 2 tsp
- Curry leaves – approx. 6 to 8
- Mustard seeds – 1 tsp
- Jeera (cumin) seeds – 1tsp
- Hing (asafoetida) – 1/4th tsp
- Oil and ghee – 1 tsp each
- Fresh coriander leaves – 2 tsp
Watch on YouTube – Karnataka Saaru (Rasam)
- Soak tamarind in 1/4 cup water for 15 to 20 minutes
- Meanwhile wash, rinse, and add 1 cup water to tuvar dal.
- Put the tomato in a separate cup.
- Pressure cook the tomato, dal, and rice (as needed for family) in separate containers for 2 – 3 whistles.
- Take out the tomato and dal. Squish the blanched tomato slightly in the cup itself.
- Heat oil and ghee, add mustard seeds, jeera, hing, and curry leaves.
- Add in the juicy, squished tomato and Saaru powder, haldi, and salt. Stir.
- Squish nicely the tamarind in the soaked water and squeeze. Add the tamarind water to the pan. You may add a little water one more time and squeeze out water until you feel there is no more pulp left in the squeezed tamarind. Take care as to not dilute too much.
- Boil the Saaru for 5 minutes on medium flame.
- Add in the crushed jaggery and coriander leaves and boil for another 5 minutes.
Switch off flame and allow to rest for 2 minutes. Scoop the top dilute part rasam in a separate cup and enjoy sipping the soothing hot drink. Stir the Saaru and serve the thick part over rice with a dollop of ghee.