Karnataka saaru/huli — pepper saaru thin broth or sambar made with black pepper saaru.
Ingredients
- black pepper saaru
- Small tamarind ball
- 2 tomatoes
- 4 garlic cloves
- 1.5 tsp saaru pudi (saaru powder)
- 1/4 tsp turmeric
- 1 tsp ghee
- 1 tsp mustard seeds
- 1 sprig curry leaves
- Salt to taste
- Fresh coriander
Method
Cook toor dal: Wash 3 tbsp toor dal. Pressure cook with half cup water for 4 whistles. Mash smooth and thin with half cup water.
Dry roast pepper and cumin: Coarsely crush 2 tsp black peppercorns and 1 tsp cumin seeds in a mortar. Keep them coarse — the texture matters.
Make saaru base: In a pan combine tamarind water (from marble-sized soaked tamarind), 1 crushed tomato, the coarse pepper-cumin, half tsp turmeric and salt.
Add dal water: Add mashed dal water and 1.5 cups more water. Mix well.
Bring to boil: Cook on medium heat. Bring to a rolling boil — the pepper aroma fills the kitchen.
Simmer: Reduce heat and simmer 8 minutes.
Check flavour: Pepper saaru should be thin, peppery and sharp. Add more pepper if needed.
Make tempering: Heat 2 tbsp ghee. Add 1 tsp mustard seeds — when they pop add a pinch of asafoetida and 1 sprig curry leaves.
Pour tempering: Pour ghee tempering into the saaru.
Serve: Garnish with fresh coriander. Pepper saaru is a traditional Karnataka cold and digestion remedy. Serve over rice or sip as soup.