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Monday, May 11, 2015

Udupi Brahmin's Bele Saaru



If you visit Sri Krishna Temple at Udupi you can get a nice aroma of this rasam throughout a year. This is a popular rasam which people around coastal Karnataka like the most. This cuisine is from the tulu brahmin community which is famous for vegetarian food and Udupi hotels around the globe. 

This type of rasam is served in temple lunches as prasadam, wedding ceremonies and other occasions in South canara.

Preparation Time : 25 min
Cooking Time       : 20 min
Serves                   : 4-5

Ingredients :


English Name For Ingredients
Hindi Names For Ingredients
Quantity
To prepare Saaru Powder ::
Dry Red Chillies
सूखी लाल मिर्च
200 gm
Coriander Seeds
धनिया के बीज
150 gm
Fenugreek Seeds
मेथी के बीज
50 gm
Cumin  Seeds
जीरा
50 gm
Curry Leaves
करी पत्ते
708 Twigs
Coconut Oil
नारियल तेल
50 ml
To Prepare Saaru ::
Toor Daal
तूर दाल
1/2 Cup
Green Chillies
हरी मिर्च
2(Slit into half)
Tomato
टमाटर
1 medium size
Jaggery
गुड
1 tbsp
Turmeric Powder
हल्दी पाउडर
1/4 tbsp
Tamarind Paste
इमली
1/4 tbsp
Rasam Powder
रसम पाउडर
3 tbsp
Coriander Leaves
हरा धनिया
3 tbsp chopped
Water
पानी
Nearly a Litre
Salt
नमक
To Taste
Tempering :
Oil
तेल
2 tbsp
Mustard seeds
सरसों के बीज
1/2 tbsp
Curry leaves
करी पत्ते
10-12  numbers
Asafoetida
हींग
A Pinch


Preparations: 
  1. In a low flame, heat a small deep pan add 10 ml of oil and roast dry red chillies and keep aside. In the same pan add another 10 ml of oil roast coriander seeds and keep along with dry red chillies.
  2. Repeat the procedure by roasting other ingredients one by one mentioned under "saaru powder". Using a blender blend the roasted ingredients until powdered. Store this powder in a bottle and use whenever you prepare bele saaru.
  3. The ingredients quantity to prepare little quantity of rasam powder is Dry red chillies 10-12, Coriander seeds 3 tbsp, fenugreek seeds 8-10, cumin seeds 3/4 tbsp, curry leaves 2 twigs and 15 ml oil. All the other procedure is same mentioned above.
  4. You can prepare saaru twice using this quantity of rasam powder.
  5. Soak daal for atleast half an hour, wash well and pressure cook it taking 3-4 whistles(depending upon your cooker) and keep aside. In a vessel add water, tamarind paste, jaggery, turmeric powder and green chillies.
  6. Boil for 10 min and transfer the boiled daal along with chopped tomato. Stir for a while, and add rasam powder and salt also add water if required depending on the consistency you like. Let this boil for 10-15 min, the more you boil the taste will be better. Sprinkle chopped coriander leaves and turn off the heat.
  7. Prepare a tempering in a small pan by heating oil and adding mustard seeds, curry leaves and asafoetida. Add this tempering to the saaru and serve hot along with rice with the topping of ghee.
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