Udupi Saaru

Cooked Dal

1 cup toor dal

3 cups water

Cook toor dal in pressure cooker. DO NOT USE TURMERIC POWDER for cooking dal

Yields: ? cups cooked toor dal. Used just 2 cups from this. Will cook with correct amount of toor dal one day.

Saaru Podi

 2 tbsp coconut oil

1/2 tsp fenugreek seeds

1/4 cup coriander seeds

1 tsp cumin seeds

25 dry red chili (30 grams)

Heat oil in a pan, add fenugreek seeds, coriander seeds, roast in LOW flame until it turns aromatic. 

Add cumin seeds, roast in LOW flame till it turns aromatic.

Add red chili, asafetida, sauté in LOW flame until chili turns crispy. Transfer to a plate and cool completely.

Blend in blender to a coarse powder.

Yields: 6 and 1/2 tbsp Udupi Saaru Podi. You can store this in airtight container for uptown 3 months. This will be good to make Udupi Saaru for 6 times.

Tamarind Water

big gooseberry size tamarind

1 cup water

Boil tamarind in water and make tamarind water

Toor Dal

Need 2 cups of cooked toor dal

Udupi Saaru

1 cup tomato, finely chopped

1 jalapeno, slit

1 tbsp jaggery

1/2 tsp turmeric powder

1 tsp salt

1 cup tamarind water

Add tomato, jalapeno, jaggery, turmeric powder, salt, tamarind water to a pan. Cover and boil for 10 minutes in medium flame.

2 cups cooked toor dal

4 cups water

1 and 1/4 tsp salt

1 tbsp udupi saaru podi

Add cooked toor dal, water, salt, allow to boil in medium for 5 minutes, add udupi saaru podi, mix well. Boil for just 2 minute. DO NOT OVER BOIL, once the saaru podi is added.

2 tbsp coconut, grated

2 tbsp cilantro, finely chopped

Add grated coconut and cilantro, mix well.

Tempering

2 tsp coconut oil

1/4 tsp mustard seeds

1 tsp urad dal

1 dry red chili

Pour tempering over the saaru and mix well.

Taste 

Note: Tastes AWESOME

Source: hebbarskitchen