Categories: saaru/Rasam

Ingredients

• 1. Urad Dal- 2 tsp
• 2. Jeera- 1 tsp
• 3. Black pepper- 3/4 tsp
• 4. Fresh coconut grated- 1/4 cup
• 5. Milk- 2 cups
• 6. Ghee- 1 tbsp
• 7. Mustard seeds- 1/2 tsp
• 7. Curry leaves- 1 sprig
• 8. Asafetida- 2 big pinches
• 9. Salt- to taste

Directions

1. Dry roast the Urad dal, jeera, pepper, and a pinch of asafetida. Cool and powder them. Grind the powder with the coconut and a little water to make a very smooth paste. Heat ghee in a pan, add the mustard seeds. After they splutter, add the asafetida and curry leaves, add the paste and immediately add a cup of water to avoid burning the paste. Add the salt and milk. Stir well, to stop the paste from forming lumps. The liquid thickens slightly as it comes to a boil. This saaru, can either be eaten hot with rice with a tiny dollop of ghee, or savored as a soup.

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