I am not sure why I haven’t posted this dish so far. This is one of the most loved dishes at my home.Â I don’t know if anyone is aware of the ‘lemon saru – varn‘ combination.
Aayi always prepares either this saru or kokum kadi when she makes varn. Varn is quite bland in taste, so this saru gives the sweet and sour taste to it. Some of our guests did not understand this combination when she served rice, poured some varn on top and then saru on top. Since we are so used to the combination, we now feel the meal is incomplete if one of the two is not prepared. Try the combination once to know the taste. But for those who do not know the combination, this can be served on its own with rice.
1/2 cup fresh/frozen coconut
3/4 tea spn mustard seeds
A pinch asafoetida
2 green chilies
1-2 tea spn jaggery(as per taste)
2 tea spn lemon juice
Heat ghee and fry mustard seeds(take care not to burn). When they start popping, add asafoetida, green chilies. When it comes to room temperature. Grind this with coconut and jaggery to a smooth paste. Mix salt and lemon juice.
This is served as it is with rice. At my home this is served along with rice and varn -While serving, rice and 1 big spoon of varn. On top of it, pour 1 big spoon of saru. The bland and spicy taste of varn is well complimented by sweet and sour taste of saru creating a heavenly combination.
Serves : 2
Preparation time : 10mins.