Tomato Saaru

Ingredients

• - ripe tomatoes
• - 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

1. Prepare tomatoes: Wash and roughly chop 4 large ripe tomatoes.
2. Cook toor dal: Wash 3 tbsp toor dal. Pressure cook with half cup water for 4 whistles. Mash completely smooth.
3. Cook tomatoes: In a pan add chopped tomatoes with 1 cup water, half tsp turmeric and salt. Boil 8-10 minutes pressing until completely soft.
4. Add mashed dal: Add mashed dal to the tomato water. Mix well. Add 1 cup more water.
5. Add rasam powder: Add 1.5 tsp rasam powder (Karnataka style), half tsp cumin powder and half tsp pepper powder. Mix well.
6. Bring to boil: Cook on medium heat until the saaru comes to a rolling boil.
7. Simmer: Reduce heat and simmer 8 minutes. Karnataka saaru should be thin and tangy.
8. Make tempering: Heat 2 tbsp ghee. Add 1 tsp mustard seeds — when they pop add a pinch of asafoetida, 1 sprig curry leaves and 1 dried red chilli.
9. Pour tempering: Pour sizzling ghee tempering into the saaru.
10. Serve: Add fresh coriander. Adjust salt. Tomato saaru is Karnataka's everyday rasam. Serve over steamed rice with a tsp of ghee.