saaru

Tomato Saaru:
1. Saada Saaru:
Ingredients:
2 Tomatoes sliced
1/4 cup Toor Daal
1/4 piece Green Chilli
1 inch fresh ginger
1 1/2 tsp Saarina Powder (or MTR Rasam powder)
31/2 cup water
Small pinch of Turmeric
Small groundbut sized Tamarind (Optional)
Salt and jaggery to taste
1/4 cup chopped fresh cilantro

Method:
Wash the toor daal and cook in a pressure cooker/pan with 1 cup of water, pinch of turmeric, and 2 drops of cooking oil. In a vessel take the tomato slices, 2 1/2 cup water, green chilli, ginger, tamarind and salt. When tomatoes get cooked, add the cooked and mashed daal, jaggery and boil for 10 to 15 minutes and switch off the stove. Now add the fresh cilantro pieces. Season with mustard, dry red chilli, pinch of asafoetida and fresh curry leaves.
PS:: One can use onions as well. Onions can be either fried and added or can be added directly at the beginning along with tomatoes.


2. Ground saaru (kadada saaru)
Ingredients:
3 tomatoes cut into pieces
1/2 green chilly
Jaggery and salt as per taste

For masala:
2 and 1/2 dry red chilly (can be varied according to taste)
2 tea spoon coriander seeds
1/4 tea spoon jeera
1 tea spoon toor dal
1/4 tea spoon methi seeds
small pinch of asafoetida
small pinch of turmeric
coriander leaves 8 to 10
small gooseberry sized tamarind
grated coconut -1/2 cup

Fry all the masala ingredients except coconut and tamarind. grind the fried spices along with tamarind and grated coconut to a fine paste(add required amount of water to make it a fine paste).

Method: Boil the tomato peices along with green chilly with 3/4 cup water. Add salt according to your taste. Once tomatoes get cooked, add the ground masala and add 1 and 1/2 cups of water and jaggery as per your taste. Bring to boil. Season with oil, mustard seeds, coriander, red chilly and pinch of asafoetida.

3. Andhra Rasam:
Ingredients:
4 to 5 medium sized ripen tomatoes cut into peices
Pinch of turmeric
Pinch of fired jeera powder
Pepper powder - 1 tea spoon
Salt as per taste

For seasoning:
10 to 12 cloves of garlic
Mustard seeds - 1/2 tea spoon
Red chilly - small cut into pieces
Coriander leaves - 5 to 6

Method:
Cook the tomatoes with sufficient amount of water along with pinch of turmeric powder and jeera powder. Let this cool down. Now grind the cooked tomatoes in the mixer to fine paste. Filter the paste and throw away the residue. Now in a tava season the garlic and other seasoning ingredients with 1 tea spoon of oil. When the garlic changes the color, and mustard spultters, add the tomato paste and 1 and 1/2 cup of water. Add salt according to your taste and add the pepper powder. Boil this and let the rasam reduce to 1 cup. Turn off the flame and serve hot with rice and ghee.


Dry Co cum soup/saaru:
Ingredients:
Dried cocum - 2 or 3
Green Chilly - 1
Salt and Jaggery as per your taste

For seasoning:
Garlic cloves -10
Mustard seeds - 1/2 tea spoon
Coriander leaves - 10
Dried red chilly: 1 small cut into small pieces
Oil 1/2 tea spoon

Method: Wash the cocum and put all ingredients in a vessel. Add two cups of water. Bring to boil. Let it boil for 15 to 20 min in low flame. Now season with the seasoning ingredients. Serve hot with rice. Yummy taste :-P

Lemon Saaru:
Ingredients:
Green chilli - 1/2 or 1 small
1 lemon
2 cups water
salt and jaggery to taste

For seasoning:
Mustard seeds-1/2 tea spoon
Oil
Dried red chilly - 1 small cut into pieces
Coriander leaves - 8

Method: Take all the ingredients in a vessel except lemon. Bring to boil. Let this boil for another 10 or 15 minutes in low flame. Take off the flame and season. Add lemon juice to this. Serve hot with rice.


Happy cooking!

Shall add the photos soon..