1 tsp Ghee
½ tsp Mustard Seeds
½ tsp Jeera (Cumin Seeds)
A pinch of Hing (Asafoetida)
2 medium Tomatoes, chopped
A small ball of Tamarind, soaked in water (about 1 tbsp tamarind pulp)
1 tsp Rasam Powder or Saar Powder (adjust to taste)
¼ tsp Turmeric Powder (Haldi)
Salt to taste
1-2 sprigs of Curry Leaves
¼ cup Cooked Dal (Toor Dal or Moong Dal)
2 tbsp Chopped Fresh Coriander (for garnish)
Water, as needed
Prepare the Tempering:
Heat a tsp of ghee in a pan. Add mustard seeds and let them splutter.
Add jeera and hing, and sauté for a few seconds until fragrant.
Cook the Tomatoes:
Add the chopped tomatoes to the tempering and sauté until soft and mushy.
Add Tamarind Pulp:
Once the tomatoes are cooked, squeeze the soaked tamarind and add the tamarind pulp to the pan. Stir well.
Spices and Seasoning:
Add the rasam powder, salt, turmeric, and curry leaves. Let the mixture come to a boil and simmer for 3-4 minutes for the flavors to meld together.
Add Cooked Dal:
Mix the cooked dal with some water to get a thin consistency and add it to the boiling tamarind mixture. Adjust the quantity of water to get the desired consistency.
Final Boil:
Let the saar simmer for 5-7 minutes, allowing the flavors to blend well. Stir occasionally.
Garnish:
Turn off the heat and garnish with freshly chopped coriander leaves.
Serving:
Serve the Saar hot with steamed rice or sip it like a light, tangy soup.
Additional Tips:
Optional Ingredients: You can add a few crushed garlic cloves or a pinch of black pepper for extra flavor.
Flavor Boost: For a richer taste, you can add a small piece of jaggery to balance the tanginess of tamarind.
Consistency: Adjust the amount of water based on how thick or thin you want the saar to be.
This Saar is simple, flavorful, and perfect for pairing with rice or enjoyed as a comforting, warm soup on its own!
