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)
- 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
- 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