Belluli Saaru

Belluli Saaru is a traditional South Indian dish known for its rich flavor and aroma. It is a type of garlic rasam, which is a thin, spicy, and tangy soup-like dish. Originating from the state of Karnataka, this dish is cherished for its simplicity and the boldness of its garlic flavors. The word 'Belluli' translates to 'garlic' in Kannada, indicating the key ingredient that plays a central role in this recipe.

The history of Belluli Saaru is steeped in the Ayurvedic tradition, where garlic is highly valued for its medicinal properties. Used since ancient times, garlic is believed to help boost immunity, improve digestion, and reduce inflammation. This rasam has been a part of South Indian cuisine for centuries and continues to be a favorite comfort food among households.

Ingredients for Belluli Saaru

• Garlic - 10 cloves, peeled and crushed
• Tamarind - A lemon-sized ball, soaked in water
• Tomatoes - 2 medium, chopped
• Cumin seeds - 1 teaspoon
• Black pepper - 1 teaspoon, coarsely ground
• Red chili powder - 1 teaspoon
• Turmeric - 1/4 teaspoon
• Curry leaves - 1 sprig
• Mustard seeds - 1/2 teaspoon
• Asafoetida - A pinch
• Coriander leaves - A handful, chopped
• Jaggery - 1 teaspoon
• Salt - to taste
• Water - 4 cups
• Cooking oil - 1 tablespoon

Preparation Steps

1. Begin by soaking the tamarind in a small bowl with a quarter cup of water for about 15 minutes. Once the tamarind is soft, extract its pulp and set aside.
2. Crush the garlic cloves using a mortar and pestle or a garlic press, ensuring they are crushed but not too fine.
3. Chop the tomatoes finely and set them aside for further use.
4. In a small bowl, combine the crushed black pepper, cumin seeds, and a pinch of asafoetida; keep this spice mixture ready for the cooking process.

Cooking Process

1. In a deep-bottomed pan, heat 1 tablespoon of cooking oil over medium heat. Add the mustard seeds and allow them to splutter.
2. Once the seeds start to pop, add a sprig of curry leaves and the crushed garlic. Sauté until the garlic turns a light golden brown.
3. Add the chopped tomatoes to the pan and cook until they become soft and mushy.
4. Pour in the tamarind pulp, followed by 4 cups of water. Stir the mixture well.
5. Introduce the spice blend of black pepper, cumin seeds, and asafoetida into the liquid. Stir in the red chili powder, turmeric, and salt (to taste).
6. Add a teaspoon of jaggery to balance the sourness of the tamarind. Stir until all ingredients are well incorporated.
7. Let the saaru simmer for about 15-20 minutes. This allows the flavors to meld and the garlic to infuse into the broth. Adjust the time using a cooking timer.
8. Finally, garnish with freshly chopped coriander leaves and serve hot.

Enjoying Belluli Saaru

Belluli Saaru can be enjoyed in several ways. Traditionally, it is served with steaming hot rice, ghee, and papad (a type of thin, crispy bread). The contrasting textures of the soft rice, the spicy liquid, and the crunchy papad create a delightful gastronomic experience. To enhance the meal, serve the saaru with Karnataka-style accompaniments like kosambari (a type of lentil salad) or pickle. This dish is perfect for a rainy day or when you are feeling under the weather, offering comfort and warmth with every sip.