Konkani recipe - devasthana saaru

Konkani recipe - devasthana saaru 

Devasthana Saaru is a traditional Konkani dish, commonly served in temples (Devasthanas) as part of the prasad or feast. This spicy, tangy, and aromatic curry is made with lentils, coconut, and a variety of spices. Here's how you can prepare Devasthana Saaru at home.

 Ingredients:

-Toor dal (pigeon peas) – 1/2 cup

- Fresh grated coconut – 1/4 cup

- Tamarind – 1 small lime-sized ball (or 1 tbsp tamarind paste)

- Tomato – 1, finely chopped

- Green chilies– 2, slit

- Curry leaves – a few sprigs

- Ginger– 1-inch piece, grated

- Jaggery – 1 tsp (optional, to balance the sourness)

  

For the masala paste:

- Coriander seeds – 1 tbsp

- Cumin seeds – 1 tsp

- Black pepper – 5-6

- Dry red chilies – 2-3

- Fenugreek (methi)– 1/4 tsp

- Turmeric powder – 1/4 tsp

- Oil– 1 tsp

Tempering:

- Oil – 1 tbsp

- Mustard seeds – 1/2 tsp

- Cumin seeds – 1/2 tsp

- Asafoetida (hing) – a pinch

- Curry leaves – a sprig

- Dry red chilies – 2, broken

Instructions:

1. Cook the Toor Dal:  

   Wash the toor dal thoroughly and cook it in a pressure cooker with enough water (about 2 cups) for 2-3 whistles until soft. Set aside.

2. Prepare the Masala Paste:  

   Heat a little oil in a pan and roast coriander seeds, cumin seeds, black pepper, dry red chilies, and fenugreek until fragrant. Let it cool down, and then grind it to a smooth paste with a little water.

3. Prepare the Curry Base:  

   In a large pot, heat a bit of oil, add chopped tomatoes, and sauté until they soften. Add grated ginger, slit green chilies, and curry leaves. Sauté for a minute.

4. Add the Masala Paste:  

   To the pot, add the ground masala paste and sauté for another 2-3 minutes until the raw smell disappears.

5. Add Tamarind & Dal:  

   Extract the tamarind pulp by soaking the tamarind ball in warm water for 10 minutes. Add this pulp to the pot, followed by the cooked toor dal. Stir well, and adjust the consistency with water. Let it simmer for 10-15 minutes.

6. Season the Saaru:  

   Add salt, jaggery (if using), and check the balance of spice, sourness, and sweetness. You can add more tamarind if you want it tangier.

7. Prepare the Tempering:  

   In a small pan, heat oil and add mustard seeds, cumin seeds, a pinch of asafoetida, curry leaves, and broken dry red chilies. Once the mustard seeds splutter, pour this tempering into the saar.

8. Final Boil:  

   Let the saar come to a gentle boil for 5 minutes, allowing the flavors to meld together.

9. Serve:  

   Serve hot with steamed rice or neer dosa for a delicious Konkani meal.

This Devasthana Saaru is both flavorful and nutritious, perfect for a traditional Konkani feast or a spiritual occasion!