“Varieties of Saaru/ Saar prepared with Kali Tori/ Black Pigeon Peas cooked water” … Legumes/ Pulses/ Peas are all a storehouse of protein and are loaded with healthy nutrients ... In GSB Konkani Saraswat Cuisine we make the best use of them by preparing curries, upkari (bhaji), dosa, idly etc... the legumes cooked water too is used in preparation of Saar/ Saaru and it tastes fantastic ... I am sure most of you do the same however if not then the next time please do not discard the cooked water, try preparing these delicious- aromatic saar recipes prepared as it is or with inclusion of tomatoes, kokum etc... tastes scrumptious served steaming hot with rice or sipped on as an appetizer too ... Yummilicious ...
** Beans are good sources of protein, complex carbohydrates, fiber, vitamins, minerals etc They're low in fat and are considered a healthy food which means we should be include them in our daily diet for a healthy lifestyle. . Preparation of curry dishes like Gashi, Ambat, Koddel etc. in plenty of combinations like veggies, tart veggies, brine etc. are a routine in GSB Konkani Saraswat homes and If you browse through my Blog here you will find them in plenty which you can try out in leisure.
** Coming to a little bit on Saaru and Rasam, there is a minute difference between the two, at least that is to the best of my knowledge, it may differ as per the region. At times we just follow what is handed over to us through generations and to each one that's the truth, like the saying that goes by "My Amma knows and cooks the best", isn't it ??? Well, to cut short we refer to saaru as that which is cooked with veggie or legume cooked water only with seasoning/ tempering, while for rasam a little bit of smoothly ground dal/ legumes are added. The masala added may be similar or may differ a bit, that's it.
** I will not run into more details as I have already mentioned them in detail in each recipe blogged here. Once again I request you not to discard the cooked water when in excess from any cooked legumes or for that matter veggies too, just prepare these easy saar recipes and enjoy them as an appetizer or soup for dinner if not desired with rice. Again, if you are not able to do so immediately, don't worry, just boil the strained water, add salt and store it in the fridge and prepare the same within 48 hours too.
** This post is on Saaru/ Saar prepared from cooked “Kali Tori/ Black Pigeon Peas” though I assure you can prepare the same with any cooked water of any pulses/ legumes too. I have included 4 varieties as of now here and will add more as and when I prepare them, until then give these a try. I will be sharing links below as they are already shared elsewhere, please do browse through them. Just remember to always serve any saaru/ saar steaming hot with rice for best of taste and I am sure you will love it.
** Given below are the links to the recipes of individual dishes in the Collage above, please go through the link for that particular dish ..... do try them out in your home and enjoy with family and friends, they are all tried and tested in my own kitchen many times and are very tasty …
** For "Kali Tori (Black Pigeon Peas) Garlic seasoned Saaru (Saar)" recipe, please follow the link given below …
** For "Kali Tori Rasam With Kokum" recipe, please follow the link given below …
https://gayathrifoodbytes.blogspot.com/2017/04/kali-tori-rasam-with-kokum.html#more ** For “Black Pigeon Peas (Kali Tori) Rasam adding Kudampuli)” recipe, please follow the link given below …
** For “Kali Tori- Tomato Saaru (Black Pigeon Peas-Tomato Saar)” recipe, please follow the link given below …
** For more recipes on “Kali Tori/ Black Pigeon Peas”, please browse through the common link shared below ….
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Thanks.