Thili Saaru (Karnataka Style Instant Tomato Rasam)
35 min4 servings
A spiced tomato and tamarind broth thickened with cooked toor dal, finished with aromatic tempering and fresh coriander.
| prepRinse ½ cup toor dal | |||||
| 1 tsp oil | Heat oil, roast spices until aromatic | Cool & blend masala to fine powder | Boil 10 min, add prepared dal & masala powder | Boil 3 min until flavours absorbed | Stir in coriander, serve with rice & ghee |
| 1 tbsp coriander seeds | |||||
| 1 tbsp cumin / jeera | |||||
| ¼ tsp methi / fenugreek | |||||
| ½ tsp pepper | |||||
| ¼ tsp mustard | |||||
| 3 dried red chilli | |||||
| few curry leaves | |||||
| 100 g toor dal (rinsed) | Pressure cook dal, tomato & spices 5 whistles | Whisk & mash dal smooth, add 4 cups water | |||
| 1 tomato (finely chopped) | |||||
| ¼ tsp turmeric | |||||
| few curry leaves | |||||
| 1 tsp oil | |||||
| 480 ml water | |||||
| 30 ml oil | Heat oil, splutter mustard, cumin, hing & chilli | Add tamarind, turmeric, jaggery & salt | |||
| ½ tsp mustard | |||||
| 1 tsp cumin / jeera | |||||
| pinch hing / asafoetida | |||||
| 1 dried red chilli | |||||
| few curry leaves | |||||
| 240 ml tamarind extract | |||||
| ¼ tsp turmeric | |||||
| 1 tsp jaggery | |||||
| 1 tsp salt | |||||
| 8 g coriander (finely chopped) | |||||
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