"Tikshe'-Amshe' Pudina-Mire' Rasam (Spicy- Tangy Mint- Pepper Rasam)" ... the mere mention of steaming hot saaru is simply mouth watering and makes you crave for it especially if it is monsoon or winter season when there is chill in the air ... any type of saaru is a favorite rice accompaniment of almost every south Indian, though the same can be savored as an appetizer too ... I love dunking in some Pav (bread rolls) or toast and relishing too ... this time I tried out minty flavored saar/ saaru spiced with pepper and with the addition of tamarind for tartness and it was simply awesome, try it out and relish them to your heart's desire this winter ... Yummilicious ....
** I am sure all have heard of saaru/ saar/ rasam, its almost same with minute difference, at least that is how I look at it, one has just the inclusion of a little bit of dal while the other is prepared spicier. This thinly prepared spicy tangy dish is a favorite accompaniment with rice of almost every south Indian. No occasion, be it festival or otherwise is complete without serving this steaming hot on rice. The most loved is Tomato saaru which is always served in temples and is almost irreplaceable in taste as it is God’s grace that make it so.
** Saaru/ Saar/ Rasam can be prepared in different combination using various ingredients. I have included quite a lot of them in my blog here. I love trying out different combo of dishes using unique combinations that have always given be good results. I have been wanting to try out pudina saaru ie minty flavored for a long time now. I have included pudina many times but not making it rule over in taste and this time, I was all in mood to try it out as I had plenty of fresh leaves at home. Definitely a tasty one that one must try out and relish.
** Here is my simple recipe for “Tikshe’-Amshe’ Pudina Mire’ Saaru (Spicy-Tangy Mint- Pepper Rasam)” … my own style, try it out and enjoy with family and friends.
** Pick, clean and roughly chop one cup of pudina/ mint leaves only. Also pick, clean and chop 1 cup of coriander leaves (dhania/ kottambari pallo), here I have used the tender stems. Rinse both of them together in a colander under running water and then keep it aside for the excess water to drain off completely.
** To be Ground to a fine paste : Add the drained pudina and dhania leaves into a mixer grinder along with 2-3 tblsp of freshly grated coconut (soyi/ nariyal), 2-3 green chillies (hari mirchi/ tarni mirsanga), small lemon sized ball of tamarind (chinchama/ imly), 2 tblsp of black pepper (kali miri/ mire) and grind to a very fine/ smooth paste with about ½ to 1 cup of water. (Please do not cut down on tamarind, that much is required).
** In a thick bottomed stainless steel vessel add in about 2 tsp of oil (tel/ tela), when hot add in ½ to 1 tsp of hing (asfoetida) and 2-3 tsp of sambar masala powder OR rasam masala powder and fry for a few seconds. To this add the ground paste along with 2-3 cups of water, salt (namak/ meeta) to taste and mix well. Bring all to a ful boil for about 5-7 minutes, then lower heat to minimum and simmer for another 10 minutes or so.
** Check the consistency of saaru and add more water if required as this is a thin consistency dish or as per individual choice. After the saaru has been simmered well for about 10-15 minutes add in a handful each of finely chopped pudina and coriander leaves and mix well. Also check spice and salt level and add accordingly or as per family preference. Let the saaru continue to simmer while you prepare the tempering.
** For Tempering/ Seasoning/ Pannaka : Heat 1 tblsp of ghee (toop), when hot add in 1 tsp of mustard seeds (rai/ sasam), when they splutter add ½ tsp of cumin seeds (jeera), 2-3 red ball dry chillies or any cut into pieces of large red chillies, 8-10 curry leaves (kadipatta/ karbevu), fry for a few seconds and pour over the simmering saaru. Cover and keep it aside for 15- 20 minutes for the flavors to seep in well before serving.
** “Tikshe’-Amshe’ Pudina Mire’ Saaru (Spicy-Tangy Mint-Pepper Rasam)” is done and ready to be served. Saaru/ Rasam always tastes best served steaming hot on rice which is how Konkani Saraswats or south Indians relish it along with some other side dishes. However, you can serve it as appetizer/ soup, as done in some southern parts of India. Tastes excellent any way you serve them, I love dunking in some bread slices and relishing too.
** Note : My take on this one is that, this saaru taste best when prepared spicy and strong flavored, but then you may adjust according to your preference if you have young children at home who cannot relish spicy dishes. Also always check spice and salt level and add them according to your family preference, as each one has their own choice.
** Sharing a common link to all the “Saaru” recipes in my blog below, there is quite a huge collection and I am sure you will love to try them out, so, do browse through and try them out in leisure, there is nothing more pleasant than sipping on some hot saaru or relishing it steaming hot with rice on cold winters or raining monsoon season …..
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