It was many years ago, we had a function at home in India. The food was a simple Konkani javan(meal). This was the time I had just started my blogging and very much into learning new recipes. The cook was making his signature Devasthana saru/rasam, which was usually served during functions at temple. It had a heady delicious aroma and was spicy, tasty. I requested him for the recipe and he was very generous to share it with me. I have prepared this so many times and every time it brings back memories of home.
Recently, we had some friends home. My friend M, who is also a Konkani, asked me if I knew this Devasthana saru/rasam. I said it is on my blog and next day I had to prepare it myself. The only reason I don’t make this often is, my family forgets how much rice they have consumed with this rasam. I have to make sure to cook some extra. My 7 year old loved it and asked to give it in his lunchbox next day (which he almost never does!). So beware! don’t make it when you are on a diet :).
Pictorial:
Rasam with coconut (Devasthana Saru/rasam)
Ingredients
- 2 tbl spns toor dal
- 2 tbl spns grated coconut
- 1 to mato
- 1/2 tea spns cumin seeds Jeera
- 3-4 cloves Lavang
- A small piece of asafoetida/hing
- 1/4 tea spn fenugreek methi seeds
- 1 tea spn jaggery
- 3-4 red chillies
- A pinch turmeric
- Oil
- Salt
- Coriander leaves
- 1 tea spn Mustard seeds
- 4-5 curry leaves
Instructions
- Heat oil and fry cumin seeds, cloves, asafoetida, methi seeds & red chillies.
- Grind with coconut.
- Cook toor dal with a pinch of turmeric in pressure cooker.
- Cook Tomato pieces in water(or add it to dal while cooking it).
- When cooked, add ground masala, dal, jaggery, salt and cook for some time.
- Add water to make it thin, of rasam consistency.
- For seasoning, heat oil and add mustard seeds.
- When mustard starts popping, add curry leaves and pour this over rasam.
- Garnish with coriander leaves.
- Serve hot with rice.
Updated the post on 7/25/2017
Rasam with coconut (Devasthana Saru/rasam)
Ingredients
- 2 tbl spns toor dal
- 2 tbl spns grated coconut
- 1 to mato
- 1/2 tea spns cumin seeds Jeera
- 3-4 cloves Lavang
- A small piece of asafoetida/hing
- 1/4 tea spn fenugreek methi seeds
- 1 tea spn jaggery
- 3-4 red chillies
- A pinch turmeric
- Oil
- Salt
- Coriander leaves
- 1 tea spn Mustard seeds
- 4-5 curry leaves
Instructions
- Heat oil and fry cumin seeds, cloves, asafoetida, methi seeds & red chillies.
- Grind with coconut.
- Cook toor dal with a pinch of turmeric in pressure cooker.
- Cook Tomato pieces in water(or add it to dal while cooking it).
- When cooked, add ground masala, dal, jaggery, salt and cook for some time.
- Add water to make it thin, of rasam consistency.
- For seasoning, heat oil and add mustard seeds.
- When mustard starts popping, add curry leaves and pour this over rasam.
- Garnish with coriander leaves.
- Serve hot with rice.
Kohlrabi is called as ‘Navalkol’ in Konkani and ‘Navil Kosu’ or ‘kosu gadde’ in Kannada. ‘Sukke’ is usually a side dish prepared with some kind of vegetable or sea food and coconut masala. This dish has a sweetish and spicy taste because of the jaggery and red chilies in it. This is one of my all time favourite dishes.
When I was a kid, I had grown these in my neighbour’s fields. Our neighbour(fondly called as mami) grows lot of different vegetables in their field. As I had the “madness” of growing vegetables for a short period of time, she allowed me to grow all kinds of vegetables along with her in her garden. Ofcourse, she used to nurse my plants. I only watered those plants and claimed they are mine whenever we went to the field :).
Pictorial: Fry the coriander seeds, urad dal in oil and grind with chillies, coconut. Fry onions. Add cooked kohlrabi pieces along with jaggery and salt.
Add ground paste and cook till it becomes kind of dry.
Kohlrabi sidedish(Navalkola sukke)
Ingredients
- 3 cups Kohlrabi Navalkolu/navilkosu(cut into small pieces)
- 1/2 cup onion cut into small pieces
- 3/4 cup coconut fresh or frozen
- 4-5 red chilies
- 1/2 tea spn coriander seeds
- 1/2 tea spn urad dal
- 1/2 tea spn tamarind
- 1/2 tea spn jaggery
- Oil
- Salt
Instructions
- Cut Kohlrabi in small pieces. If the skin is thick and hard, peel it, otherwise use with skin.
- Cook Kohlrabi in cooker.
- Heat 1/2 tea spn of oil and fry coriander seeds and urad dal.
- Grind them with coconut, red chillies and tamarind by adding just sufficient water(do not make the masala too watery).
- Heat remaining oil and fry onion.
- Add cooked kohlrabi and ground masala, jaggery.
- Add salt and cook till masala is done and the dish becomes almost dry.
- Serve as a side dish with rice and dal/gravy or with chapati.
Updated on 9/10/2017 with details and pictures.
