The credit for this Recipe goes to Anu Nayak. I have made very minute changes from her original recipe. This dish goes very well with Moongdal Rice Khichidi/ Pulav or Biryani.
Roast 4 green chillies in a little bit of oil, grind this to a very fine paste with one large cup of finely grated fresh coconut. Remove add a cup of water , mix well and strain through a thick sieve. Add in freshly squeezed lemon juice of 1 large or 2 small lemons. Add salt to taste, 1 tblsp of grated jaggery and mix well till the jaggery gets mixed properly.
For Seasoning : Heat 1 tblsp ghee / oil in a small pan, when hot add in a ½ tsp of jeera and 1 tsp of mustard seeds, when they splutter add in 1-2 red chillies broken to pieces, few curry leaves, fry for a few minutes and pour over the saaru / tambuli.
** The saaru is served as soon as it prepared and should not be kept for too long as it gets fermented. Please keep it in the fridge if to be served later, as we do not heat this saaru / tambuli.
** In the original recipe the coconut paste was not sieved, I have strained the same as my family prefers it that way. Also I have added jeera for seasoning coz. I like the flavour of jeera in any saaru. You can prepare any way you prefer.
** Personally I preferred and served this with pulav. Goes well with Biryani or moong dal-rice khichidi too. But can be served with rice too.