Ingredients:
Oil – 3 tsp
Cumin Seeds – 1 tsp
Fenugreek Seeds – 1/4 tsp
Black Peppercorns – 3/4 tsp
Chana Dal – 2 tsp
Urad Dal – 1 1/2 tsp
Curry Leaves – few
Fresh Coconut – 2 tsp, grated
Tamarind Extract – 1 cup
Coriander Leaves – 2 tblsp
For Tempering:
Oil – 2 tsp
Mustard Seeds – 1 tsp
Asafoetida Powder – 1/2 tsp
Method:
1. Heat 2 tsp of oil in a deep frying pan.
2. Add the cumin seeds, fenugreek seeds, urad dal, peppercorns, chana dal and curry leaves.
3. Fry till the dals turns golden.
4. Transfer it to a bowl.
5. Add 1 tsp of oil to pan and fry the coconut till golden.
6. Mix the coconut with the other fried ingredients, tamarind, salt and 1/4 cup of water.
7. Grind to a smooth paste.
8. Add the paste to the pan and add 2 1/2 cups of water.
9. Whisk well and bring to boil.
10. Simmer for about 10 to 12 minutes on low heat.
11. Heat 2 tsp oil for tempering and fry the mustard seeds and asafoetida powder.
12. Add this to the saar.
13. Garnish with coriander leaves.
14. Serve hot with plain rice.
