Rasam with coconut (Devasthana Saru/rasam)
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Serves: 3-4
A sweetish spicy rasam/saru usually prepared in Konkani temples.
  • 2 tbl spns toor dal
  • 2 tbl spns grated coconut
  • 1 tomato
  • ½ tea spns cumin seeds(Jeera)
  • 3-4 cloves(Lavang)
  • ¼ tea spn fenugreek(methi) seeds
  • 1 tea spn jaggery
  • 3-4 red chillies
  • A pinch turmeric
  • Oil
  • Salt
  • Coriander leaves
  • 1 tea spn Mustard seeds
  • 4-5 curry leaves
  1. Heat oil and fry cumin seeds, cloves, methi seeds & red chillies.
  2. Grind with coconut.
  3. Cook toor dal with a pinch of turmeric in pressure cooker.
  4. Cook Tomato pieces in water(or add it to dal while cooking it).
  5. When cooked, add ground masala, dal, jaggery, salt and cook for some time.
  6. Add water to make it thin, of rasam consistency.
  7. For seasoning, heat oil and add mustard seeds and curry leaves.
  8. When mustard starts popping, add curry leaves and pour this over rasam.
  9. Garnish with coriander leaves.
  10. Serve hot with rice.
Recipe by Aayis Recipes at http://www.aayisrecipes.com/gravy-curry-and-daals/devasthana-saru/