Devasthana Saaru/ Vattunu saaru ( Temple Rasam with freshly ground spices)

We Mangalorean Konkanis swear by our temple rasam or Devasthana Saaru as we call it. "Devasthan" means "temple" in English and "Saaru" is the Konkani word for rasam. What is rasam?? Rasam is a spicy, tangy soup that is made with tomatoes and spices. It is usually served as an accompaniment to rice the same way dal is served with rice. People love to drink it too. It is also purported to be the perfect remedy for cough and cold. It not only clears your sinuses but also rekindles your appetite.

So why is Devasthana Saaru so special?? It is because it is almost impossible to recreate the taste of it at home. This rasam is usually served with food at events in the temple. Why is food served at the temple? Well, like anywhere else in the world, food is the greatest motivator. Therefore during big religious events/activities in the temple, lunch/dinner is served afterwards. It also feeds many hungry people. Coming back to the rasam, this particular rasam is always made by freshly roasting and grinding the spices and then making it. A powdered version is never used. That is why this rasam is also called "Vattunu Saaru "which translates to "Ground rasam" or "Arachi rasam" as South Indians call it. The aroma and flavor of this rasam both as it is made and when it is consumed is unlike any other! You have to make it to believe it!

For the longest I used to think that the task of making it was very tedious. But in reality it is not. It is actually quite easy and uses ingredients normally present in your kitchen. Do try it.. You will never buy rasam powder again! This recipe has been kindly shared by my very talented cousin Karuna who is also an excellent cook!

Servings: 6-8

Prep time: 15 mins Cook time: 20-25 mins Total time: 25-30 mins

Ingredients:

Coriander seeds: 2 tsp

Cumin seeds/jeera: 1/2 tsp

Chana dal ( split chick peas): 1 tbsp

Urad dal ( split matpe beans): 1 tbsp

Pepper corns: 5-6

Methi/ fenugreek seeds: 4-5

Turmeric powder: 1/2 tsp

Curry leaves: 1 sprig

Hing/Asofoetida powder: 1/8 tsp

Salt: 1 tsp ( adjust as per taste)

Dried Red chillies: 5-6

Tamarind pulp: 1 tsp

Green chillies: 4-5

Tomatoes: 2 medium sized, chopped

Coriander leaves, chopped: 2 tbsp

Water: 1 Liter

For seasoning:

Coconut oil: 1 tbsp

Mustard seeds: 1 tsp

Curry leaves: 1 sprig

Hing: a pinch ( either powder or paste)

Method:

Take 1 liter water in a pot. Add the chopped tomatoes, green chillies and salt. Bring it to a boil. Continue boiling for 10 mins.

While the above mixture is boiling,

dry roast the coriander seeds, cumin, urad dal, Chana dal, pepper corns, methi, haldi, curry leaves, hing, red chillies. Once cooled add it to the blender. Add tamarind, little water and grind to a paste.

Add this to the pot with boiling water and tomatoes. Continue boiling for 5-10 mins. Turn off the flame. Garnish with curry leaves.

Tempering:

Heat coconut oil in a small pan. Add mustard seeds. Once the mustard seeds splutter, add the curry leaves and a pinch of Asofoetida. Turn off the flame. Add this to the above pot.