Karnataka

Tomato saaru

Name: Tomato saaru
Total time: 30 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 4 large chopped tomato; 1/4 cup toor dal (split pigeon peas); Water, about 3 cups; 1/4 tsp turmeric (ground turmeric); 1 tbsp saarina pudi rasam powder; a small piece tamarind; 2 tsp jaggery; Salt, to taste; 1 tbsp ghee; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; 1 dried red chilli; a pinch asafoetida; 1 sprig curry leaves; a handful coriander leaves (cilantro)

Thin, tangy, a little sweet. Karnataka's tomato rasam is a hug you can drink.

30 minTime

4 gProtein each

mediumSpice

Saaru, not rasam3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

124kcalsame

4 gproteinsame

4 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Tomato4 large, chopped

Toor dal (split pigeon peas)¼ cup

Waterabout 3 cups

Turmeric (ground turmeric)¼ tsp

Rasam powder1 tbsp saarina pudi

Tamarinda small piece

Jaggery2 tsp

Saltto taste

Ghee1 tbsp

Mustard seeds½ tsp

Cumin seeds½ tsp

Dried red chilli1

Asafoetidaa pinch

Curry leaves1 sprig

Coriander leaves (cilantro)a handful

Method

5 steps

1Pressure cook the toor dal with turmeric and twice its volume of water for 3 to 4 whistles. Let pressure release naturally and mash smooth.
2Boil the tomatoes with 1 cup water until they collapse. Mash them or blend briefly.
3Add the tamarind water, rasam powder, jaggery, salt and remaining water. Boil for 5 minutes.
4Stir in the dal and bring just to a froth. Turn off the heat as soon as it rises.
5Temper mustard, cumin, red chilli, asafoetida and curry leaves in ghee and pour over. Add coriander and cover.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Tomato saaru

Thin, tangy, a little sweet. Karnataka's tomato rasam is a hug you can drink.

30 minTime

4 gProtein each

mediumSpice

Saaru, not rasam3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

124kcalsame

4 gproteinsame

4 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Tomato4 large, chopped

Toor dal (split pigeon peas)¼ cup

Waterabout 3 cups

Turmeric (ground turmeric)¼ tsp

Rasam powder1 tbsp saarina pudi

Tamarinda small piece

Jaggery2 tsp

Saltto taste

Ghee1 tbsp

Mustard seeds½ tsp

Cumin seeds½ tsp

Dried red chilli1

Asafoetidaa pinch

Curry leaves1 sprig

Coriander leaves (cilantro)a handful

Method

5 steps

1Pressure cook the toor dal with turmeric and twice its volume of water for 3 to 4 whistles. Let pressure release naturally and mash smooth.
2Boil the tomatoes with 1 cup water until they collapse. Mash them or blend briefly.
3Add the tamarind water, rasam powder, jaggery, salt and remaining water. Boil for 5 minutes.
4Stir in the dal and bring just to a froth. Turn off the heat as soon as it rises.
5Temper mustard, cumin, red chilli, asafoetida and curry leaves in ghee and pour over. Add coriander and cover.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tomato saaru

Make it your way

Ingredients

Method

Tomato saaru

Make it your way

Ingredients

Method

Make it a meal