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Rasam with coconut (Devasthana Saru/rasam)

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

Ingredients
  

  • 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

Instructions
 

  • 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.