Menasina Saaru

It is again cloudy and raining. It is so boring a day that I hardly feel like cooking anything. On such days we dish up some Menasina saaru, something that warms me up from within as well as takes just over a few minutes to cook. This is again one of the first foods that a new mother is served. It is also a tonic that does a world of good to a runny nose and a sore throat, a South Indian equivalent of 'chicken-soup-for-the-soul'.

We will need,

Tamarind soaked in warm water size of a medum lime
Jaggery crushed 1 heaping tsp
Pepper 1 tsp crushed
Jeera 1 tsp crushed
Garlic 3 cloves crushed
Ghee 1 tbsp
Curry leaves a handful
Dry red Chillies 3-4
Mustard seeds 1/2 tsp
Hing a dash
Coriander fresh a handful chopped
Salt

Method:

• Squeeze the tamarind pulp and add water making it about 3 cups or so. The water should be tangy but not too sharp on the tongue.
• Add the jaggery to the tamarind water and bring it to a boil
• Meantime prepare the 'oggarane'. Heat ghee in a small wok. Drop the Mustard seeds, Hing, Curry leaves, Pepper, Jeera, Garlic and  the dry red chilies. Once the mixture is fragrant, turn off the heat.
• Pour the 'oggarane' over the tamarind water and adjust salt. The saaru should have a pleasant balance of spice, sweet and tang. Bring it to a quick boil and serve piping hot.