Comments on: Coriander saar (Kottambari saru)

By: Meenal

Meenal — Wed, 03 Oct 2007 16:27:34 +0000

Hi Shilpa,

I was really amazed to read abt this recipie.I dint know that we can prepare some saru (or aamti-as we call in Marathi for thin gravy or curry)out of Corriander..!
I made it for dinner yestrday evng and it was so delicious..!!Goes well with plain rice.Indeed a memorable taste it was..!!
N hey,to accompany this i had made ur Rava Phodis as a side-dish/starter.N all this was a perfect combination. Thnks agn.Wud want to see many unique recipies like these frm u..

Best regards,
Meenal.

By: pratibha

pratibha — Tue, 19 Jun 2007 16:14:06 +0000

hi shilpa
tried this recipe its really yumm.you could try putting jaggery instead of suger gives a gr8 taste.

Shilpa: Pratibha, usually sugar is not added to such dishes. I haven’t mentioned sugar anywhere.

By: Sm

Sm — Wed, 18 Oct 2006 18:28:49 +0000

Hi Shilpa,

I tried out this recipe today. It tasted really good. All of us liked it. Only thing diff i did was that i boiled tomato with lil water and peeled skin and added it while grinding.

By: Reena

Reena — Wed, 20 Sep 2006 14:31:27 +0000

Hey Shilpa
this is something really different n never heard off .. thanks for this recipe .. will defy try tode

By: shalini

shalini — Wed, 20 Sep 2006 06:40:41 +0000

well,iwas looking out for some recipes for mysore saar and i stopped to read yours.it is great,may i add that the bitter taste is almost entirely due to fenugreek seeds,provided the other ingredients have been roasted well.
once the powder is mixed with tuar dal and the dish completed there is no trace of the bitterness.

By: Usha

Usha — Mon, 11 Sep 2006 22:30:40 +0000

I tried this one today.Was a great hit.Thanks for the wonderful simple recipe.

By: Shilpa

Shilpa — Tue, 05 Sep 2006 01:32:38 +0000

Thanks Preeti, Ekalavya, Suma, Sailaja, Aruna, Anupama, Manjusha.
Asha, you are right. ’saru’ in Kannada is usually any gravy. But in Konkani we usually call the watery dishes as ’saru’.
Sudha, yes, this saru is very watery like rasam. As far as this saru is concerned, there is no powder required. I will find out the normal ’saru powder’ used in most of the recipes. I use the ’sambar powder’ prepared at home(recipe is on this site) for ‘tomato saru’ etc.

By: Manjusha Nimbalkar

Manjusha Nimbalkar — Mon, 04 Sep 2006 21:53:43 +0000

Hey Shilpa,

Very cool green color..
loved ur receipe

By: Anupama

Anupama — Mon, 04 Sep 2006 21:22:58 +0000

Good Recipe Shilpa. I am always on the lookout for recipes with coriander as the ingredient and not just as a garnish.

By: sudhavinodh

sudhavinodh — Mon, 04 Sep 2006 18:10:42 +0000

Shilpa, the saaru looks great..i have a q…Is saaru same as rasam.? and shilpa can u pls post the recipe for saaru powder..i know the powder of theli saaru..but is the powder same?thanks for all these wonderful recipe…