Goddu Saaru
Ingredients
- 1.5 tbsp Toor dal
- 2-3 Red chilis, torn into 1/2” pieces
- 1/2 tsp Mustard seeds
- 1 Tbsp Tamarind concentrate to taste
- Hing - a pinch
- 1 Tbsp Ghee
- 8-10 Curry leaves
- Cilantro - a handful, chopped
- Salt - to taste
- 1 Tbsp Jaggery or brown sugar
Instructions
- Heat the ghee and make Vaggarnae with mustard seeds, hing, curry leaves, red chilis, and toor dal.
- Make tamarind water with 1.5 to 2 cups water and tamarind paste in a deep saucepan.
- Add the Vaggarnae to the tamarind water and bring it to a rolling boil.
- Add jaggery (or brown sugar) and salt to taste.
- Adjust seasonings after the mixture is heated through, and the toor dal is no longer raw. This will take about 15-20 minutes.
- Garnish with chopped cilantro.
Notes
- This is one of those recipes that is an instant pick me up on a cold day, or when you are feeling a little under the weather.
- Serve this Saaru as a palate cleanser between courses or as a soup shooter before a meal.
- The flavor of Goddu Saaru gets deeper overnight, making it a great recipe to make ahead when you entertain. Simply reheat it thoroughly before serving.
- Don’t have any tamarind paste? Try using lemon juice as a substitute for tamarind and add a tiny bit more jaggery/brown sugar if needed.