Coriander saar (Kottambari palle saru)

Saar or Saru(in Konkani) are watery dishes like rasams. They are very easy to make and amazingly tasty.

I had not tasted this dish until recently. I was asking aayi for some easy recipes which could be prepared within 10mins. So she gave me this recipe from my grandmother’s collection. I absolutely loved the look and taste of this dish.
The other similar recipe is tomato saru.

Tomato 1
Coconut(fresh or frozen) 2-3 tea spns
Coriander leaves 2-3 strands
Green chillies 2-3
Jaggery 1/2 tea spn
Ghee 1/2 tea spn
Mustard seeds 1/2 tea spn
Asafoetida a pinch
Curry leaves 4-5

Tamarind can be used instead of tomatoes.

Cut tomatoes and cook in water.
Grind coconut and green chillies. When it has become soft paste, add coriander leaves and grind again.
Add ground masala, jaggery and salt to tomatoes. Add sufficient water and cook for around 5min.
Heat ghee and fry mustard seeds. When it starts popping, add curry leaves and asafoetida. Add this seasoning to the saru. Close the lid.

Serves : 2
Preparation time : 10mins

18 thoughts on “Coriander saar (Kottambari palle saru)”

  1. Oh my God!! That’s a one colorful dish Ms Shilpa!! Beautiful!! You are creative and I will try this !!!! Thanks for the recipe!

    Saaru in Mysore ( atleast at my Mysore grandma’s home) is thickish gravy loaded with dal ,veg and coconut paste and thili saaru is thin with the just dal water,few vegs and spices. My peeps are weird 😀

  2. Hi Shilpa….I never knew such a wonderful saru existed. We used to make kothambari chutney (a different one), must give this a try. Indeed your aayi has got an excellent collection of recipes. Thanks for posting.

  3. 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…

  4. 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.

  5. well,iwas looking out for some recipes for mysore saar and i stopped to read 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.

  6. 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.

  7. hi shilpa
    tried this recipe its really 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.

  8. 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,

  9. hi shilpa,

    i have never heard of this recipe before.. think it will be quite an interesting stuff…. thanks… ur recipees are so different and simple too…. really appreciate it buddy….


  10. Hi Shilpa,

    I tried this recipe today, and it was very tasty (though mine did not look as green as urs). Thank you!


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