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A light and tangy South Indian soup from Karnataka, bursting with the flavors of ripe tomatoes, tamarind, and aromatic spices. Known as 'Saarina Pudi' in Kannada, this comforting broth is traditionally mixed with hot rice or sipped on its own as a soothing appetizer.
Pressure Cook the Dal
Prepare Tamarind & Tomato Base
Simmer the Base
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A light and tangy South Indian soup from Karnataka, bursting with the flavors of ripe tomatoes, tamarind, and aromatic spices. Known as 'Saarina Pudi' in Kannada, this comforting broth is traditionally mixed with hot rice or sipped on its own as a soothing appetizer.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 104.67 calories per serving with 3.61g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine with Dal
Prepare the Tempering (Oggarane)
Finish and Serve
Add 3-4 cloves of crushed garlic along with the tomatoes while simmering the base for a pungent and aromatic flavor.
For a lighter version, omit the dal completely and increase the number of tomatoes to 4. This results in a clear, tangy tomato soup.
Skip the tamarind entirely. Prepare the saaru as directed and add the juice of half a lemon at the very end, after turning off the heat, for a fresh, citrusy tang.
For a peppery kick, especially comforting during a cold, add 1/2 tsp of freshly crushed black pepper along with the Saarina Pudi.
Spices like cumin, asafoetida (hing), and black pepper are traditionally known to stimulate digestive enzymes, helping to prevent indigestion, gas, and bloating.
Tomatoes are a great source of lycopene, a powerful antioxidant that helps protect cells from damage. Turmeric contains curcumin, which has potent anti-inflammatory properties.
The blend of spices, particularly turmeric and tamarind, along with Vitamin C from tomatoes, helps in strengthening the immune system and is often consumed to fight off common colds.
The inclusion of toor dal (pigeon peas) makes Saaru a decent source of plant-based protein, which is essential for muscle repair and overall body function.
A typical serving of Saaru (approximately 1 cup or 240ml) contains around 80-100 calories, making it a very light and low-calorie dish, perfect for a wholesome meal.
Yes, Saaru is very healthy. It's rich in plant-based protein from dal, vitamins from tomatoes, and contains numerous digestive spices like cumin, asafoetida, and turmeric. It is hydrating and known to aid in digestion.
Saarina Pudi is the Kannada term for Rasam Powder. It's a specific blend of roasted and ground spices like coriander seeds, cumin, fenugreek, black pepper, and red chillies, which gives Saaru its characteristic aroma and flavor.
Absolutely. You can cook the toor dal in a regular pot on the stovetop. It will take longer, about 45-60 minutes. Ensure you add enough water and cook until the dal is completely soft and easily mashable.
Saaru can be refrigerated in an airtight container for up to 2-3 days. Reheat gently on the stovetop before serving. The flavor often deepens and tastes even better the next day.
If it's too sour, add a little more jaggery or a pinch of sugar to balance the taste. If it's too spicy, you can add a bit more of the mashed dal paste or a splash of hot water to dilute the intensity.