Rasam with coconut (Devasthana Saru/Rasam)

It was many years ago, we had a function at home in India. The food was a simple Konkani javan(meal). This was the time I had just started my blogging and very much into learning new recipes. The cook was making his signature Devasthana saru/rasam, which was usually served during functions at temple. It had a heady delicious aroma and was spicy, tasty. I requested him for the recipe and he was very generous to share it with me. I have prepared this so many times and every time it brings back memories of home.

Recently, we had some friends home. My friend M, who is also a Konkani, asked me if I knew this Devasthana saru/rasam. I said it is on my blog and next day I had to prepare it myself. The only reason I don’t make this often is, my family forgets how much rice they have consumed with this rasam. I have to make sure to cook some extra. My 7 year old loved it and asked to give it in his lunchbox next day (which he almost never does!). So beware! don’t make it when you are on a diet :).


Rasam with coconut (Devasthana Saru/rasam)

A sweetish spicy rasam/saru usually prepared in Konkani temples.
4.84 from 6 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 -4


  • 2 tbl spns toor dal
  • 2 tbl spns grated coconut
  • 1 to mato
  • 1/2 tea spns cumin seeds Jeera
  • 3-4 cloves Lavang
  • A small piece of asafoetida/hing
  • 1/4 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


  • Heat oil and fry cumin seeds, cloves,  asafoetida, methi seeds & red chillies.
  • Grind with coconut.
  • Cook toor dal with a pinch of turmeric in pressure cooker.
  • Cook Tomato pieces in water(or add it to dal while cooking it).
  • When cooked, add ground masala, dal, jaggery, salt and cook for some time.
  • Add water to make it thin, of rasam consistency.
  • For seasoning, heat oil and add mustard seeds.
  • When mustard starts popping, add curry leaves and pour this over rasam.
  • Garnish with coriander leaves.
  • Serve hot with rice.


Updated the post on 7/25/2017

19 thoughts on “Rasam with coconut (Devasthana Saru/Rasam)”

  1. Good one. I tried this today and it was truly delicious. I was planning to make rasam with the ready made rasam powder and instead gave this one a try. Very good. Thanks

  2. hi shilpa..
    i tried the rasam…and my husband finally approved the rasam prepared by me…thank you sooooooooooooooooooooooooooooooooo much…

  3. Dear Madam,
    Please tell me whether the chillies are fresh or dried. If dried then which variety – kasmiri or bedki or other

    Shilpa: Shinu, itd dry red chilies. You can use any variety you have. I use Byadagi in all my cooking.

  4. tried this yesterday & it was quite different than what i usually prepare…we all liked this very much. Thanks for sharing 🙂

    1. I normally cook it in cooker insert when I am cooking some other vegetable in cooker. Use half cup water for dal. Or save some dal for this when you cook for some other dal

  5. 5 stars
    Tried it the other day and making it today again. My family loved it. Thank you. It came exactly like temple Saaru.

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