I have used roasted Kulith/ horsegram in chutney and dry masala, but adding it to the Saaru was something new. The roasted Kulith gives texture and volume to the Saaru. Thankyou so much dear Sadhana Kiran for sharing your recipe.
Ingredients:
1 heaped tbsp horsegram
2 roasted Byadgi chillies
1 tsp coconut
2 tbsps ghee
2 green chillies slit
2 tomatoes boiled and kept aside
2 tbsps Ghee
5 cloves garlic crushed
2 tsps jaggery powder
Salt
3 tbsps chopped coriander leaves.
Method:
Dry roast the horsegram. Keep it aside. Add the coconut and roast it for a couple of minutes. Tip the roasted Horsegram, roasted Byadgi chillies, tomatoes and coconut into the blender and grind it to a smooth paste. Drop the paste into a vessel. Water it down to the required consistency. It should be neither thick nor thin. Add the green chillies, jaggery and salt and bring to a boil. Simmer for three minutes. Heat the Ghee in a pan. Add the crushed garlic and roast it to a deep golden brown. Pour the seasoning into the boiling saaru. Allow to simmer for a couple of minutes. Switch off. Garnish with coriander leaves. Serve hot over rice.
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