Saaru is a watery preparation served over rice and can be made using ingredients of one’s choice. I have posted quite a few ‘Saaru’ in this website. Today posting the recipe of a Beetroot saaru which I learnt from my friend Aruna Kamath. It is a simple, easy to make but delicious preparation. Serve it over rice or as an appetizer.
1 small beetroot, pressure cooked, peeled and chopped roughly
1 tbsp grated coconut
2 green chillies
2 cloves of garlic
1 tsp cumin seeds
A large pinch of Hing/ Asafoetida
1 tsp tamarind paste
1 tbsp finely chopped coriander leaves
For the tempering:
1 tbsp Ghee/ clarified butter
7 cloves of garlic crushed
Drop the chopped beetroot, grated coconut, green chillies, cumin seeds, Hing, tamarind paste and garlic cloves into a mixer jar and grind them to a fine paste. Tip this paste into a pan and add three glasses of water / 750 ml to it. Add salt and bring to a boil. Gently simmer for a couple of minutes. Heat the Ghee in a pan. Add the crushed garlic and roast it to a rich golden brown. Drop it into the saaru and simmer for a couple of minutes. Switch off and garnish with finely chopped coriander leaves.
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