“Avalo~Gosale Shire Saaru / Gooseberry~Ridge Gourd Skin Saar” … A delicious saar prepared using the same chutney ie “Avalo~Gosale Shire Gooli (Gooseberry~Ridge Gourd Skin Chutney)” by just grinding it little bit smoother and they seasoning the same … A delicious saar that goes very well with rice and other side dishes …. Yumz ….
** Saar / Dals are dishes that are served with rice and in Konkani Saraswat Cuisine there are many versatile dishes that are prepared into saar or saaru as called in Konkani that are relished with rice. Gosale Shire Saaru ie Ridge Gourd Skin saar is one such dish that is sort of two in one dish. Ridge gourd skin chutney is called Gooli is a chutney ground into coarse consistency and the same is ground into smoother paste and then seasoned and used as saar to relish with rice. I love this saar very much that has an awesome ridge gourd aroma and prepare it every time I prepare the chutney. I had prepared ridge gourd chutney with the addition of gooseberry ie avalo~gosale shire gooli, the same which I ground into smoother paste and used it as saaru. Again, I will not run into much details but share the link recipe to the “Avalo~Gosale Shire Gooli (Gooseberry~Ridge Gourd Skin Chutney)~2.” at the bottom of this recipe, you will have to check up on the same for the preparation of the saar / saaru.
** To Prepare the Saar/Saaru : Add one cup of the “Avalo~Gosale Shire Gooli (Gooseberry~Ridge Gourd Skin Chutney)~2.” Into a mixer grinder with ½ a cup of water and grind to a very smooth paste. Remove and put it in a thick bottomed vessel. Check the consistency and add in more water if necessary. The thickness should be that of any other saaru which we normally prepare. Add salt to taste and bring to a boil. Once it comes to a boil, lower the heat and simmer for 5 minutes and then remove from heat.
** For Tempering : Heat 1 tbslp of coconut oil (you can use any oil) in a small pan. When hot lower the heat and add in a ½ tsp of jeera when it turn in color add in ½ tsp of mustard seeds and when they splutter, add in a pinch of hing powder and 6-8 curry leaves. Fry for a second and pour over the saar / saaru and keep it aside covered for 20 minutes for the flavors to get infused. Done.
** “Avalo~Gosale Shire Saaru / Gooseberry~ Ridge Gourd Skin Saar” is done and ready to be served. Serve this piping hot with rice and other dishes. It tastes best with rice. The best part of this dish is you can have two dishes in one go ie you can have the chutney (gooli) and the Saar (saaru) at the effort of one. Do try this out and enjoy with your family and friends.
** For the recipe of “Avalo~Gosale Shire Gooli (Gooseberry~Ridge Gourd Skin Chutney)~2.” Recipe, Please follow the link given below …
** An Earnest Request : There are many more recipes of different types 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 or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group 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" … Thank You ….
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