Thursday, June 14, 2018

Karbeva Saaru / Curry Leaves Saar.

"Karbeva Saaru / Curry Leaves Saar" ... Karbev/Curry Leaves/ Kadipatta has lots of health benefits, so include them in your daily diet in some way ... Preparing this saar after a long long time ... A delicious~spicy~healthy saar prepared by grinding all ingredients ... tastes great both as an appetizer or with rice, specially during monsoon season ... Yummilicious ... 

** Saar or Saaru as we say in Konkani is a thin spiced soup like watery dish served along with hot rice or mildly spiced rice dishes, Off course you can serve it as an appetizer too. Curry leaves / karbevu are aromatic leaves commonly present and used in almost every Indian home while tempering. Almost every dish specially south Indian dishes, be it saar, dal, upkari, gravy dishes, chutney or salad, curry leaves are always added while tempering. Almost all homes that have ground / garden facility have a curry leaves tree and are lucky to get them fresh every day for use. These leaves have immense health benefits too, they contain certain essential oils, some acids, minerals and vitamins along with a number of beneficial other health properties. It is said to be highly beneficial for diabetic patients and the same should be consumed early morning. It is also prepared while using hair oil and is said to benefit the growth of health, thick and lustrous hair growth. 

** Our knowledge about culinary ingredient benefits is limited, but reading about these leaves has enlightened me with the knowledge of why our ancestors used these leaves extensively in their dishes. Many a times we simply search here and there for knowledge or queries on food or prepared dishes. If we follow our elders in culinary habits, half our problems would be solved. Our elders somehow were not be able to explain scientifically of the roles of certain veggies, but they did use excellent and healthy combinations in food platter. The modern ways of faulty eating habits, heavy usage of instant food and standard of sedentary living has created a havoc on our health. We all need to trace back to our old habits handed over by generations if we want our future generations to lead a strong healthy life. It is difficult I do agree with modern methods, but not impossible. 

** This saar or saaru as we call in Konkani is a very healthy one that can be served along with hot rice or mildly spiced rice dishes. There are many varieties of saar / saaru prepared in southern parts of India where rice is the staple diet of the people. This saaru / saar should be served steaming hot to be relished and enjoyed. So just, enjoy this saaru and do let me know if your family enjoyed the same. If for any reason you do not wish to have or prepare rice at home, you can relish this as a side accompaniment for lunch or dinner like soup too. Serves well as a soup item / dish too. In which case after seasoning you can cover and keep the dish aside for an hour and then just sieve the saar to keep away the seasoning. Heat to boiling point and serve immediately. I have already posted many versions of different types of saar. Please use the label section or the search option for the saar and you will get it.

** Here is the Method of preparing "Karbeva Saaru / Curry Leaves Saar" … My Style ….

** Ingredients :
Coconut : 2 tblsp freshly grated.
Tuvar Dal / Tori Dali : 2 tblsp
Coriander / Dhania / Kothimbir Seeds : 3 tblsp
Cumin Seeds / Jeera : 1 tblsp
Methi / Fenugreek Seeds : ¼ tsp
Black Pepper Seeds / Mire : ½ tsp
Hing / Asafoetida Powder : 1 tblsp
Prepared Hing Water : 1 tblsp (Check the same at the bottom of recipe)
Kashmiri Red Chillies or Kumte Mirsanga : 3-4 cut into pieces
Haldi / Turmeric Powder : one small pinch
Green Chillies / Tarni Mirsanga / Hirvi Mirchi : 3-4 cut into pieces
Curry Leaves / Kadipatta / Karbev : 20-25 fresh aromatic leaves.
Tamarind / Chinchama / Imly : one small lemon sized ball.
Jaggery / God : One large lemon sized ball grated. 
Coriander / Kothimbir / Dhania Leaves : 2 tblsp finely chopped.
Salt to taste
Oil : 2 tblsp

** For Tempering :
Ghee / Toop : 1 tblsp
Mustard Seeds / Rai / Sasam : 1 tsp
Cumin Seeds / Jeera : ½ tsp
Curry Leaves : 4-5 

** In a thick bottomed kadai add in the 2 tblsp of oil, when hot, lower the heat to medium and add in all the ingredients from coconut to curry leaves in the above list and fry for about 5 minutes or till the ingredients are all fried a little bit. Remove and keep it aside for a few minutes to cool down a little bit.

** Add the fried ingredients into a mixer grinder along with the tamarind and grind to a fine paste with water. The ground paste should be really very smooth. Remove the paste into a thick stainless steel vessel and add in about 4-5 glasses of water and mix well. Add in the hing water if you are adding it now. (If you have used hing powder leave the step).

** Bring the saar to a boil on medium heat. Check the consistency of the saar and add water if you find the saar too thick now. Do not make the saar too thin nor keep it too thick. Add in the jaggery, salt to taste and mix well. Simmer the saar for a good 15-20 minutes. Add in the finely chopped coriander leaves and remove from fire. 

** For Tempering : Heat the ghee / toop in a small pan, when hot, lower the heat and add in the mustard seeds, when they begin to splutter add in jeera and curry leaves, fry for a second and pour it over the saar in the vessel. Cover with a tight lid and keep it aside for 10-15 minutes for the flavors to seep in. 

** "Karbeva Saaru / Curry Leaves Saar" is done and ready to be served. Serve the saar / saaru piping hot with rice or as a appetizer during lunch or dinner time. Tastes really superb. It had really been a long time since I prepared this saaru and since monsoon has become, there is a slight chill in the air, so we prefer relishing these saar or soup at mid morning instead of the coolants which we have only during summer or when there is excess heat. 

** Do try this saar out and enjoy with your family and friends. I assure you it will be over in no time and the demand for more will always be there. I have many more version which I will be posting soon as it is monsoon time now, till then you enjoy this one by serving it steaming hot. Also remember to give me a feedback if possible. You can write a comment or mail a reply, It helps me to do that much more. Thanks to all of you for all the dishes you try out and send me query on too. 

** For Preparing of Hing / Asafoetida Water From Gummy Hing : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is hing water. You can keep this in the fridge and use sparingly as and when needed. We GSB / Saraswat Konkani people usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc. If you do not have the gummy hing, no issues, you can add hing / asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma. 

** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group for "Konkani Saraswats" by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring".

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