TOMATA SARU
A HOT N’ SWEET, MILD N’ SPICY RASAM
A MANGALOREAN KONKANI DISH
Introduction:
Nearly all Mangalorean Konkani people are
used to having fragrant tomata saru with rice as the first course in every
patravali (large plate of leaves stitched together and dried) meal in temples. Now,
alas, the quaint patravalis have disappeared in most places giving way to
durable steel plates or trays.
Still, highly appetizing,
mouthwatering tomata saru is served on steaming hot piles of raw rice today
preceded by ringing shouts of ‘saru! saru!’. It is indeed a sight to see the
devotees gulping down mouthful after mouthful, oblivious of everything else.
This
simple, watery curry is adored so much because the very aroma which spreads
around the place as it boils tantalizes you in expectation of a mesmerizing
feast. Do cook and enjoy!
Ingredients:
1)
Tomato – 175 gm.
2)
Grated coconut – 50 gm.
3)
Jaggery (unrefined cane sugar) – 75
gm.
4)
Coriander seeds – 5 gm.
5)
Urad dal (split black gram lentils)
– 5 gm.
6)
Cumin seeds (jeera) – 1 gm.
7)
Black pepper corns – 1 gm.
8)
Dry hot red chilies – 7 gm.
9)
Asafoetida powder – ¼ teaspoon
10) Tamarind – 25 gm.
11) Turmeric powder – ¼ teaspoon
12) Salt – 8 gm.
13) Water – 1250 ml.
14) Coriander leaves – 1 sprig (or culantro (Mexican coriander / eryngium
foetidum) leaf – 1 No.)
15) Mustard seeds – ½ teaspoon
16) Cooking oil – 2 teaspoons
17) Curry leaves – 1 sprig
To prepare:
Put the
grated coconut, the coriander seeds, the urad dal, the cumin seeds, the black
pepper corns and the dry hot red chilies into a non-stick pan. Set on high
heat. Stir continuously till the grated coconut turns a light brown. Switch off
the heat and set aside.
Put the
tamarind in a small vessel and pour in 250 ml. of hot water. Let it soak for a
while. In the meantime, cut the tomatoes roughly to chunks and set aside. Chop
the coriander or culantro leaves finely and set aside.
Put the roasted masala
ingredients into your food processor. Pour in 250 ml. of water and grind to
fine paste. Squeeze the tamarind nicely with your fingers. Strain and collect
the juice.
To cook:
Pour
the tamarind juice into a curry vessel. Tip in the chopped tomatoes and set on
high heat. As it comes to a boil, put in the jaggery, turn down the heat and
cover partially with a lid. Let it cook for 5 minutes.
Now open the lid and tip in
the ground paste, the turmeric powder and the salt. Turn up the heat and pour
in the remaining water (750 ml.). As it
starts to boil nicely again, tip in the asafoetida powder and the chopped
coriander leaves. Switch off the heat and cover with the lid.
Set a
small pan on low heat. Tip in the cooking oil and throw in the mustard seeds.
As soon as the mustard seeds are about to finish crackling, pull the curry
leaves off their sprig and throw them in. Stir once, switch off the heat and
empty the contents of the pan into the curry vessel.
Your
delicious tomata saru is now ready to serve. Serve with plenty of hot, soft raw
rice and fried papads. No matter how much you eat, you will have the feeling of
a light stomach and excellent digestion.
Enjoy!!!
tomato days again :DDD
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