Traditional Udupi Sri Krishna Matha aromatic rasam broth made with toor dal, sour tomatoes, tamarind, jaggery, and freshly roasted Saarina Pudi.
Lunch · 10 min prep · 25 min cook · serves 4 Newly added
Ingredients
- 1/4 cup toor dal
- 2 tomato , sour country variety, chopped
- 1 tbsp tamarind , dissolved in 1/2 cup warm water
- 1 tbsp jaggery , grated
- 1 tbsp udupi saarina pudi , freshly roasted coriander, cumin, Byadgi chilies, and fenugreek
- 1/4 tsp turmeric powder
- 1 tbsp ghee
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp hing (asafoetida)
- 1 sprig curry leaves
- 2 tbsp coriander leaves , finely chopped
- 3.5 cups water
- 1.5 tsp salt
Preparation
-
Pressure cook toor dal and chopped tomatoes with 1.5 cups water and turmeric for 3 whistles until completely soft.
-
Whisk cooked dal and tomatoes vigorously with a wooden churn into a fine liquid suspension.
-
In a separate pot, combine 2 cups water, tamarind liquid, jaggery, salt, and Udupi Saarina Pudi.
-
Bring to a boil over medium heat and simmer for 5 minutes to remove raw spice edge.
-
Pour mashed dal broth into simmering tamarind liquid.
-
Bring broth to a gentle rolling boil until a light aromatic froth rises to surface, then lower flame.
-
Heat ghee in a small tempering pan; splutter mustard seeds and cumin seeds.
-
Add curry leaves and hing; sizzle for 10 seconds until fragrant.
-
Pour sizzling tempering directly over saaru.
-
Stir in fresh chopped cilantro, remove from heat, and cover with lid for 5 minutes before serving.
In the tradition
At the Udupi Sri Krishna Matha, Saaru is served daily as the central broth over hot steamed rice. It balances sweet, sour, salty, pungent, and bitter notes using local tamarind, palm jaggery, and Saarina Pudi, embodying the Ayurvedic principle of shad-rasa.
Sources & further reading
- Udupi Sri Krishna Matha Tradition , Madhwa Sampradaya Kitchens
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.