“Devasthan” is a Konkani word for temples, and the saaru/ rasam prepared in most temples during temple festivals and functions is called devasthana saaru. This preparation is very tasty and has a unique flavor.
You can enjoy this finger-licking saaru with hot steamed rice and papad.
Suppose any of you got a chance to participate in the GSB temple Samaradhana in and around Mangalore. In that case, you will get to know the unique taste of this delicious “Saru” and its heavenly combination with raw rice.
This is so mouthwatering when it is prepared in the temple feast and is therefore prepared in huge quantities. Amchi Kodiyal says this is the king of all saris. It is also compulsorily prepared in the houses for festival feasts like “Chavthi,” Ananthachathurdhashi Vratha, etc., and is also ready on the regular days. Here, I will give you an authentic basic recipe. But many experienced chefs have made many innovations to this Saru, which I will mention for your information (refer note). So here is the Amchi Kodialcho Parmalie sarache recipe.
Why you will love konkani recipe – devasthana saaru
You’ll love this Konkani recipe – devasthana start because it’s like a cozy hug in a bowl, straight from the heart of Konkani kitchens. This traditional temple-style rasam, or “saaru,” has a unique, comforting flavor that balances tangy tamarind with aromatic spices.
It’s light, earthy, and so soul-warming that it feels like something only grandma could whip up. Plus, it’s a total timesaver: quick to cook yet packed with layers of flavor, making it perfect for those days when you want something special without spending hours in the kitchen.
Not only is this devasthana saaru a flavorful treat, but it’s also incredibly nutritious. Ingredients like tamarind, cumin, and black pepper pack it with antioxidants and anti-inflammatory benefits, so you’re not just feeding your taste buds; you’re feeding your body, too.
With low-calorie, heart-healthy ingredients, it’s like getting a flavor punch without feeling guilty! Plus, if you’re looking to impress the family or friends, this Konkani classic is an authentic dish that brings a taste of India to your table.
konkani recipe – devasthana saaru Ingredients
This Konkani recipe – devasthana saaruuses an incredible mix of simple ingredients that come together for an authentic, temple-style rasam. Let’s break down each one:
- Coconut Gratings (1 tbsp): This adds a rich, creamy texture and traditional Konkani flavor that brings the saaru to life.
- Coriander Seeds (4 tsp): The earthy, slightly citrusy taste of coriander seeds forms the backbone of this dish and enhances the flavor profile.
- Cumin Seeds (1 tsp): Known for their warm, nutty flavor, they add depth and a subtle aroma to the saaru.
- Methi Seeds (¼ tsp): A pinch goes a long way! Methi, or fenugreek seeds, provide a slight bitterness that complements the tang of tamarind.
- Red Chilies (4-5): For that authentic kick, dried red chilies offer a mild heat and beautiful color. You can adjust the amount to your spice preference.
- Tamarind (small gooseberry size): gives the saaru its signature tangy twist. Tamarind is essential in Konkani cuisine for its unique, slightly sour flavor.
- Hing (a chickpea-sized piece): A staple in Indian cooking, hing (asafoetida) helps digestion and adds a subtle, savory depth.
- Jaggery (small gooseberry size): A bit of jaggery adds just the right sweetness, balancing out the spices and tanginess of the tamarind.
- Tomato (1 large): Tomato adds freshness and a slight acidity, enhancing the saaru’s flavor and body.
- Green Chilies (2): Fresh green chilies provide a sharper, zesty heat to the saaru, pairing well with the red chilies for a balanced spice.
- Coriander Leaves (small bunch): Fresh coriander leaves are the finishing touch, adding a burst of color and a fresh, herbal taste.
- Coconut Oil (3 tsp): Used for roasting and seasoning, coconut oil infuses the dish with its signature aroma, making it distinctly Konkani.
- Mustard Seeds (1½ tsp): When tempered, mustard seeds add a nutty, spicy crunch characteristic of Indian rasam.
- Curry Leaves (a few): No South Indian dish is complete without curry leaves! They bring an unmistakable aroma and flavor.
- Salt to Taste: Salt combines everything, enhancing each ingredient’s flavor and making the dish balanced and delicious.
konkani recipe – devasthana saaru Nutritional information
This Konkani recipe—devasthana saaru, is a nutrient-dense yet low-calorie choice. Each serving contains approximately 90 calories, making it a light option that’s both filling and satisfying.
It provides around 11 grams of carbohydrates, 1.5 grams of protein, and 4 grams of fat, primarily from healthy sources like coconut oil. The 2 grams of fiber and 3 grams of natural sugars add a balanced sweetness, while sodium levels are moderate at around 200 mg, depending on added salt.
Regarding essential vitamins and minerals, devasthana saaru provides about 30 mg of calcium, 1.1 mg of iron, and 8 mg of vitamin C per serving, mainly from ingredients like tomatoes, green chilies, and coriander leaves. These nutrients support immunity, digestion, and overall well-being.
The mix of coriander, cumin, and fenugreek seeds offers antioxidants and anti-inflammatory benefits, while tamarind adds vitamin C and potassium, making this dish both flavorful and nourishing.
konkani recipe – devasthana saaru Health Benefits
Devasthana Saaru, a traditional Konkani temple-style soup, is celebrated for its rich blend of spices and health benefits. Key ingredients like mustard seeds, cumin, and turmeric are known for their anti-inflammatory properties and digestive benefits. Mustard seeds can promote heart health, cumin aids digestion and is rich in iron, and turmeric has potent antioxidant effects, contributing to overall wellness. My Mom Recipes
Including green chilies in Devasthana Saaru adds a spicy kick and offers health advantages. Green chilies are packed with vitamins A and C, which boost the immune system. The capsaicin found in chilies improves metabolism and promotes weight loss.
Tamarind, a common component in this soup, is rich in antioxidants and dietary fiber. It aids digestion, prevents constipation, and helps balance the body’s pH levels, reducing acidity and heartburn. The antioxidants in tamarind also combat free radicals, supporting overall health. Science Meets Food
Additionally, the spices used in Devasthana Saaru, such as black pepper and cumin, enhance nutrient absorption and possess antimicrobial properties. Black pepper contains piperine, which increases the bioavailability of nutrients, while cumin provides essential elements like iron, supporting healthy blood and preventing anemia.
Equipment needed for konkani recipe – devasthana saaru
To make the Konkani recipe – devasthana saaru, you’ll need a few essential kitchen tools:
- Knife and Cutting Board: For chopping tomatoes, coriander leaves, and slit green chilies.
- Small Bowl: To dissolve it in water and set it aside.
- A heavy-bottomed pan is best for roasting coconut gratings, coriander seeds, cumin seeds, methi seeds, and red chilies individually.
- Blender or Grinder: Grind the roasted ingredients with tamarind into a fine paste.
- Large Cooking Pot: To boil the masala with water, add jaggery, tomato, green chilies, and salt, and simmer the saaru until the ingredients are well combined.
- Ladle: For stirring the saaru as it cooks.
- Small Pan or Tempering Pan: Season with mustard seeds and curry leaves before adding to the saaru.
konkani recipe – devasthana saaru Instructions
Prepare ingredients for 1 liter of Saru, chop the tomato, coriander, and green chilies. Make a hing solution and roast the coconut, coriander, cumin, methi seeds, and red chilies. Grind the roasted ingredients with tamarind to a smooth paste. Boil this masala paste with water, then add jaggery, tomato, chilies, and salt. Simmer, then add fresh coriander. For seasoning, temper mustard seeds and curry leaves in coconut oil, pour over the Saru, and add the hing solution.
Check below for more detailed instructions.
Note: In traditional temple preparations, hing is omitted from Naivaidya saru (offered to deities). However, for community servings (Samaradhana), hing water is often added just before serving, enhancing the flavor and making it suitable for guests.
Creative ways to serve konkani recipe – devasthana saaru
Here are some creative ways to serve the Konkani recipe – devasthana saaru to make it even more inviting:
- Classic Rice Bowl: Serve devasthana saaru in a warm bowl with steamed rice topped with a sprinkle of freshly chopped coriander leaves. For texture, add a side of papad or crispy fried dal.
- Sipping Soup Style: Pour the saaru into small bowls or cups and serve as a comforting soup starter. Garnish with a few fresh curry leaves for an authentic look and a burst of aroma.
- Rice and Rasam Shot Glasses: Serve a mini scoop of rice in small shot glasses, topped with a bit of saaru, for bite-sized treats. This is a fun and unique appetizer for parties or gatherings.
- Saaru Bread Dip: Use devasthana saaru as a dipping sauce with crusty bread or naan, especially if you share it with guests who want to try something different. The flavors pair surprisingly well with rustic bread.
- Layered Rice Platter: For a more substantial meal, serve saaru over a layered plate of rice with sides like sautéed vegetables or a simple yogurt raita. Finish with a drizzle of coconut oil and a few mustard seeds for a fragrant touch.
What to serve with konkani recipe – devasthana saaru
Delicious sides and accompaniments that pair perfectly with the Konkani recipe – devasthana saaru:
- Steamed Rice: The classic pairing! Serve devasthana saaru over hot cooked rice for a comforting and traditional meal. The rice absorbs the flavors of the saaru beautifully.
- Papad or Fryums: Crispy or fryums add a nice crunchy contrast to the soupy saaru. They’re easy to prepare and give a textural variety to the meal.
- Simple Stir-Fried Vegetables: Lightly seasoned sautéed vegetables like beans, carrots, or spinach make a wholesome side dish, adding extra nutrients and flavors without overpowering the dish.
- Pickles: A small side of tangy Indian pickles, such as mango or lime pickles, adds a bold flavor that complements the mild tanginess of the tamarind in the saaru.
- Yogurt or Raita: A bowl of plain yogurt or cucumber raita helps balance the spices and brings a cooling element, making the meal feel complete and refreshing.
- Coconut Chutney: A small side of coconut chutney enhances the coconut flavors in the saaru, adding an extra layer of traditional taste.
- Lemon Wedges: Serve a few lemon wedges on the side to squeeze over the dish. The extra tang brings a fresh twist to the saaru, especially if you love a bit of extra zest.
These accompaniments will round out the meal and bring out the best in your devasthana saaru, creating a well-balanced and satisfying dining experience!
Storing konkani recipe – devasthana saaru
To store the Konkani recipe – devasthana saaru and keep it fresh, follow these tips:
- Refrigeration: Allow the saaru to cool completely, then transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3 days. When ready to serve, reheat it on the stovetop over low heat to maintain its flavor, adding a little water if it has thickened.
- Freezing: For more extended storage, you can freeze saaru. Pour it into freezer-safe containers, leaving some space for expansion. It can be stored in the freezer for up to 1 month. Thaw it in the refrigerator overnight, then reheat it on the stove for best results.
- Reheating Tips: When reheating, bring it to a gentle boil to refresh the flavors. Add a small amount of water or fresh coriander leaves to bring back the aroma and consistency.
konkani recipe – devasthana saaru
Description
Devasthana Saaru is a fragrant Konkani rasam, blending tangy tamarind with warm spices and a hint of coconut for a comforting, aromatic broth. Perfect with rice or enjoyed on its own, this traditional soup brings the soul-soothing flavors of Konkani cuisine to every spoonful.
Ingredients
Instructions
Prepare Ingredients (for 1 liter of Saru):
This recipe is designed for approximately 1 liter of Saru, perfect for serving alongside rice.
Chop and Prepare Vegetables
Finely chop 1 large tomato and a small bunch of coriander leaves. Slit 2 green chilies lengthwise. Set these aside, as they will be added later in the cooking process.
Prepare Hing Solution
Dissolve a chickpea-sized hing (asafoetida) in a small amount of water, creating a fragrant hing solution. Set this aside for later use.
Roast Ingredients
Heat a small amount of coconut oil in a heavy-bottomed pan. Roast the following ingredients one at a time to bring out their flavors:
- Coconut Gratings (1 tbsp): Roast until golden and aromatic.
- Coriander Seeds (4 tsp): Roast until they release a warm, earthy fragrance.
- Cumin Seeds (1 tsp): Roast until lightly browned, adding a nutty flavor.
- Methi Seeds (¼ tsp): Roast briefly, just until fragrant. Too much heat can make them bitter.
- Red Chilies (4-5): Roast until they deepen in color. Adjust the quantity based on your spice preference.
- After roasting, transfer each ingredient to a plate and allow them to cool completely before grinding.
Grind the Masala Paste
Once the roasted ingredients have cooled, place them in a blender or grinder with a small gooseberry-sized piece of tamarind. Grind into a smooth paste, adding water as needed to achieve a fine consistency. This paste forms the flavor base of the saru.
Boil the Masala with Water
In a large cooking pot, add the prepared masala paste along with 1 liter of water. Stir well to combine and bring to a gentle boil. This helps the flavors meld and creates a rich broth.
Add Remaining Ingredients
Add a small gooseberry-sized piece of jaggery for a hint of sweetness, along with the chopped tomato, slit green chilies, and salt to taste. Stir everything well to combine.
Simmer on Low Heat
Lower the heat and allow the saru to simmer until the tomato becomes soft and mushy, blending it into the saru. This step is crucial for achieving the authentic texture and consistency of a traditional devasthana saaru.
Add Fresh Coriander Leaves
Add the chopped coriander leaves for fresh flavor and color.
Seasoning (Tadka)
Heat 3 tsp of coconut oil in a small tempering pan. Add 1½ tsp mustard seeds and a few curry leaves. Let the mustard seeds splutter and the curry leaves crisp up. Pour this seasoned oil over the Saru and stir to distribute the flavors.
Add Hing Solution and Final Boil
Finally, add the prepared hing water to the Saru and gently boil one last time, allowing the hing’s aroma to blend into the dish.
Serve
Your devasthana saaru is now ready! Serve it piping hot with steamed rice for a traditional Konkani experience.
Note: In traditional temple preparations, hing is omitted from Naivaidya saru (offered to deities). However, for community servings (Samaradhana), hing water is often added just before serving, enhancing the flavor and making it suitable for guests.
Note
Roast Carefully: Roast each spice separately to unlock its full flavors, but watch closely to avoid burning, especially for methi seeds and coconut.
Use Fresh Ingredients: Fresh coconut, tamarind, and chilies are essential to authentic, vibrant flavors. Coconut oil adds a traditional touch.
Grind Smoothly: Grind the roasted spices and tamarind into a fine paste with just enough water for a silky consistency.
Simmer Slowly: Let the saru cook on low heat, allowing the flavors to meld. Cook tomatoes until they’re soft for a balanced taste.Finish with Hing and Seasoning: Add the hing solution, and tempered mustard seeds last for a fresh, bold flavor boost.