konkani recipe devasthana saaru

Devasthana Saaru, a cherished Konkani delicacy, embodies the essence of temple cuisine with its harmonious blend of spices and coconut. Traditionally served during temple feasts, this aromatic rasam pairs perfectly with steamed rice, offering a comforting and flavorful experience.

Ingredients:

• 3 ripe tomatoes, finely chopped
• 2 green chilies, slit
• 4 cups water
• 2 teaspoons jaggery
• Small tamarind piece (chickpea-sized)
• Salt to taste
• Chopped coriander leaves for garnish

For the Masala Paste:

• 2 teaspoons coriander seeds
• ½ teaspoon cumin seeds
• ¼ teaspoon fenugreek seeds
• 8 black peppercorns
• ¼ teaspoon asafoetida (hing)
• 4 tablespoons grated fresh coconut
• 5-6 curry leaves
• ½ teaspoon turmeric powder
• 5 dried red chilies (preferably Byadgi)
• 2 teaspoons oil

For Tempering:

• 3 teaspoons oil
• 1 teaspoon mustard seeds
• A few curry leaves

Instructions:

1. Cook Tomatoes:
   • In a pressure cooker, combine chopped tomatoes, slit green chilies, and a pinch of salt with 2 cups of water. Cook for 3 whistles. Once cooled, blend the mixture to a smooth consistency.
2. Prepare Masala Paste:
   • In a pan, heat 2 teaspoons of oil over medium heat. Add coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, asafoetida, and curry leaves. Roast until aromatic.
   • Add grated coconut and dried red chilies to the pan. Continue roasting until the coconut turns light brown. Stir in turmeric powder and remove from heat.
   • Allow the mixture to cool, then grind it with the tamarind piece and a little water to form a smooth paste.
3. Combine and Boil:
   • In a large pot, mix the tomato puree with the masala paste. Add 2 more cups of water, jaggery, and salt to taste. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes, allowing the flavors to meld.
4. Tempering:
   • In a small pan, heat 3 teaspoons of oil. Add mustard seeds and let them splutter. Add curry leaves and sauté briefly. Pour this tempering over the simmering saaru.
5. Garnish and Serve:
   • Garnish the Devasthana Saaru with chopped coriander leaves. Serve hot with steamed rice for an authentic Konkani meal.

Temple Style Rasam

Reminiscent of the straightforward yet delectable meals served in temples, temple-style rasam is a soulful combination of spices and herbs. Ripe tomatoes and freshly ground masala are used in this rasam, which has a light and fragrant character. It’s perfectly simmered, letting the spices seep into a zesty broth that goes well with hot steamed rice.

Goddu Saaru Recipe

A typical Konkani dish known for its simplicity and flavor is Goddu Saaru. Freshly powdered spices, jaggery, and tamarind are among its few components. It adds a cozy touch to any meal with its distinct harmony of sweet and tart tastes. Making a tasty saaru only takes 20 minutes according to this easy recipe.

Bele Saaru Recipe

A healthy and filling dish is bele saaru, a rasam made with lentils. It is made with toor dal, or pigeon peas, and offers the benefits of lentils together with freshly ground masala paste, tamarind, and tomatoes. This recipe is the ideal combination of flavorful spices and protein-dense lentils, making it a filling side dish for rotis or rice.

Obbattu Saaru Brahmin Style

A celebratory treat, Obbattu Saaru is a Brahmin-style dish. It is made from the remaining dal from the obbattu filling and is sweetened with a touch of jaggery, coconut, and tamarind. A creative way to recycle items, this rasam-style meal creates a tasty soup that is both distinctive and filling.

Conclusion

This Devasthana Saaru recipe captures the authentic flavors of Konkani temple cuisine, offering a delightful blend of spices and coconut. Perfect for special occasions or a comforting meal, it brings the essence of traditional feasts to your table.