Udupi Style Saaru

I hail from the land of Parashurama. The Udupi is mostly famous for the Krishna Mutt. The saaru served in the Chauki of the Udupi Krishna Mutt is outstandingly yummy. Chauki, the literal meaning of the word means a place that has 4 corners. This is where the swamiji of Krishna mutt eats along with Scholars, guests of the temple. Food for people eating in Chauki is cooked in a different kitchen. It is a very elaborate meal. The chauki saaru is very different. The flavor of this Saaru cannot be got anywhere else. It could be Krishna's nectar or the Akshaya paathre that is dipped in the saaru. My saaru can never get even close to this saaru. It is just my version of the recipe.

You will need:

Tur Daal - 1/2 Cup
Turmeric - 1 tsp
Tomato - 1 no. (Cut into big pieces)
Tamarind - 1/2 Lemon size
Jaggery - 1 tbsp
Saaru Powder - 1 tbsp
Green chilli - 1 (Optional)
Salt to taste
Coriander leaves - 1/2 cup chopped
11/28/2018 : 
Curry Leaves - 5-6 leaves

Hing/Asafoetida - 1 tsp

Mustard Seasoning:
Oil - 2 tsp
Mustard seeds - 1 tsp
Red chilli - 1
Curry leaves - 4-5


You will have to: 
  • Pressure cook Tur Daal and keep aside.
  • Soak  Tamarind in 1/4 cup of water for about 5- 10 mins. Squeeze the tamarind well. Filter the tamarind water.
  • Pour the tamarind water in the vessel u want to make the Saaru.
  • Put it on the stove. Add 1/2 glass of water. 
  • Add chopped tomato, Turmeric, Curry Leaves. 
  • Let it boil until water reduces to half
  • Add jaggery, Cooked daal and boil for about 5 mins. 
  • Add Green chilli (optional) at this point. 
  • Add Saaru powder and salt. Boil for another 2-3 mins
  • Put off the stove and add chopped coriander leaves. 
  • Add mustard seasoning
    • Mustard Seasoning 
      • Heat oil in a seasoning pan
      • Add Mustard seeds
      • When the mustards crack
      • Add the red chilli
      • Add the Curry leaves
      • Add this to the Saaru and close the vessel with a lid so that the aroma of the seasoning remains in the Saaru. 
  • There are two ways in which hing/asafoetida can be added to this Saaru
    • After adding the saaru powder, take out a bowl of saaru from the vessel. Add the asafoetida to the bowl and let it melt in the saaru. Add this to the saaru. The raw asafoetida gives a different flavour to the saaru.
    •  Or 
    • Add asafoetida powder to the seasoning.

Makes Saaru for about 4-6 people
Skill level: intermediary/difficult
Goes well with: Rice
Cooking Time: 20 mins (Assuming Dal is already cooked)



Modification on 11/28/2018
After 6 years of additional experience in making Saaru, here is an update to the recipe
Tips: 
(i) The longer the Saaru boils, the tastier it gets.  
(ii) Dal can be partially mashed or used as is after its cooked. 
(iii) Boil the Saaru mixture for a little longer after the daal is mixed so that the daal smell goes away and you get the aroma of the Saaru. It need not be boiled too much after the Saaru powder is added. (Saaru powder is roasted ingredients anyways).
(iv) Hing/ Asafoetida gives a lot of flavour to this Saaru, please don't exclude it. 

Comments

  1. Thanks for sharing such amazing Udupi recipe. Small town Udupi name is familiar throughout the country, thanks to countless Udupi restaurants that have popularised its cuisine. Various travellers visit here every year. For accommodation, check out these hotels in Udupi.

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