Lemon Saru(limbe Saru)

I am not sure why I haven’t posted this dish so far. This is one of the most loved dishes at my home.Â I don’t know if anyone is aware of the ‘lemon saru – varn ‘ combination.

Aayi always prepares either this saru or kokum kadi when she makes varn . Varn is quite bland in taste, so this saru gives the sweet and sour taste to it. Some of our guests did not understand this combination when she served rice, poured some varn on top and then saru on top. Since we are so used to the combination, we now feel the meal is incomplete if one of the two is not prepared. Try the combination once to know the taste. But for those who do not know the combination, this can be served on its own with rice.

Ingredients: 1/2 cup fresh/frozen coconut Ghee 3/4 tea spn mustard seeds A pinch asafoetida 2 green chilies 1-2 tea spn jaggery(as per taste) 2 tea spn lemon juice Salt

Method: Heat ghee and fry mustard seeds(take care not to burn). When they start popping, add asafoetida, green chilies. When it comes to room temperature. Grind this with coconut and jaggery to a smooth paste. Mix salt and lemon juice. This is served as it is with rice. At my home this is served along with rice and varn -While serving, rice and 1 big spoon of varn . On top of it, pour 1 big spoon of saru . The bland and spicy taste of varn is well complimented by sweet and sour taste of saru creating a heavenly combination.

Serves : 2 Preparation time : 10mins.

This post was originally published on Sept 12 -2006. I am reposting it with updated pictures which I clicked this time.

This is a dish loved by all the Konkanis who like Mackerel. This dish gets its amazing taste by the method it is prepared. Everybody at our native grows turmeric during monsoon. Basically it is grown for the aromatic turmeric leaves which are used in many traditional dishes. I must admit, some people absolutely hate this aroma. The leaves are even added to milk, while boiling, to give the distinct aroma. If people cannot stand the aroma, they use banana leaves. Few dried leaves are used when fresh ones are not available. That too taste great.

The traditional way of doing it is, spread the leaves in kadai, pour the masala with kokum, tirphal/teppal and fish pieces on the leaves. Then cover the masala with one more layer of leaves. Cover the dish with an plate. Spread some hot charcoal( ingalo ) on the plate and cook on a low flame. Most of the time, instead of charcoal, a round ‘ sheni ‘ – which is a very common combustible material, is used. In this way, the dish gets cooked from both sides and retain the aroma.

Since it was not the season this time, aayi used few dried leaves and few fresh banana leaves for making this. It was out of this world. We ate this dish after a very long time and thoroughly enjoyed it.

Ingredients: 10 pieces mackerel(bangde) 1 cup fresh/frozen coconut 10-12 red chillies 1″ piece ginger A pinch turmeric 2-3 kokum pieces 4-5 teppal Banana/turmeric leaves Salt

If kokum is not available, use tamarind. If teppal is not available, this dish can be prepared without it. But the leaves are necessary, if none of the leaves are available, do not attempt to make this dish since you wont get the actual taste of it.

Method: Grind coconut, turmeric, ginger and red chillies to a very smooth paste (with very little water). In a heavy bottomed pan or non stick pan, spread banana/turmeric leaves.