Preparation

Prepping the Ingredients

Start by washing the tomatoes thoroughly. Chop them into rough quarters. Soak the tamarind in warm water and extract its juice, keeping it aside for later. Rinse the toor dal under running water until the water runs clear, then set aside. This lentil will add a subtle body to the saaru, enhancing its flavor profile.

Roasting and Grinding the Spices

In a small pan on low heat, dry roast the toor dal, coriander seeds, cumin seeds, and peppercorns. Stir constantly to avoid burning. Roast until the toor dal turns golden and you start sensing the aroma of the spices. Allow these roasted spices to cool before grinding them into a fine powder using a spice grinder or mortar and pestle.

Cooking Process

In a large pot, combine the chopped tomatoes, tamarind extract, and a cup of water. Add turmeric, salt, and bring it to a boil over medium heat. Once boiling, lower the heat and allow it to simmer for about 10 minutes until the tomatoes are soft. Use a ladle to partially mash the tomatoes, enhancing the texture of the saaru.

Next, add the freshly ground spice powder to the pot along with the remaining water. Stir to combine and bring the mixture to a gentle boil. Incorporate the jaggery and adjust the salt if needed. Let it simmer for an additional 5 minutes, allowing the flavors to meld.

Tempering the Saaru

Heat ghee in a small pan and add mustard seeds. Once they begin to splutter, add curry leaves, asafoetida, garlic cloves, green chilies, and grated ginger. Sauté for a minute until the