Devasthana Saaru the name literally translated from konkani my mother tongue means , Saaru ( a kind of rasam ) from the temple ( devasthana ) . As the name suggests this dish originates from the saaru ( rasam ) served with rice in the traditional lunch served in our Mangalore Side G S B temple festival . Saaru is authentic and aromatic . The aroma is strong and will  awaken all your senses. Traditionally it is served with white rice on plantain leaf . The best combination with saaru is white rice, papad , pickle and curd or butter milk . Mixing it with curd or butter milk which gives an extra punch . There are several version of this recipe. I got this recipe from my mother , who used to grind this masala on stone. How much ever I try I can never achieve that authentic taste with a mixer grinder .

Ingredients :

1 . Tomatoes – 2 big one.

2 . Green chilli – 1 (slit )

3 . Salt as per taste .

Ingredients to be ground to paste :

1 . Bedgi  red chillies – 6 – 7 .

2 . Grated Coconut – 2 tbs full .

3 . Coriander seeds –  1 1/2 tbsp .

4 . Cumin seeds – 1 tsp .

5 . Black pepper corns – 1/2 tsp .

6 . Fenugreek seeds – less than 1/4 tsp .

7 . Bengali gram dal – 1 tbsp .

8 . Rice – 1 tsp .

9 . Asafoetida – a small pea size .

10 . Tamarind – a marble size .

11 . Jaggery powder – 1 tbsp .

12 . Turmeric powder – 1/4 tsp .

13 . Curry leaves – a few.

14 . Coriander leaves stems and roots  a little

15 . Oil  – 1 tsp .

For tempering :

Ghee + oil – 2 tsp .

Mustard seeds – 1 tsp .

Curry leaves – a spig .

Red chilli – 1 .

For garnishing 1/2 tbsp finely chopped coriander leaves .

Method :

1. Wash and cut the tomatoes in to small cubes . Cook this tomatoes with one green chilli in a vessel with enough water .

2 . When it cooked well take half of the tomato pieces in a vessel and keep aside to cool .

3 . In a pan dry roast the rice on medium heat and keep aside in a plate .

4 . In same pan add little oil and fry the asafoetida piece on slow  flame till it turns brown . Take it from pan  and transfer to plate .

5 . Fry other ingredients coriander seeds , cumin seeds , pepper corns , Fenugreek . Chana dal and  red chillies in few drops of oil one by one on low flame and transfer to the plate .

6 . In the same pan roast coconut grating and curry leaves on slow flame till it turns brown now add coriander leaves stems and fry few more minutes . Turn off the flame and add turmeric powder and mix well and transfer this to the plate and keep aside to cool and reach to room temperature .

7 . Once the rosted ingredients come to room temperature add tamarind and jaggery grind to coarse powder than add cooked tomatoes grind again to coarse paste do not make it too fine paste .

8 . Transfer this ground paste to the boiled tomatoes, mix well and add enough water and salt . The consistency is thin like rasam . Let it boil for 10 minutes . Turn off the flame and garnish with chopped coriander leaves . Then temper with ghee / oil , mustard seeds, curry leaves and red chilli .

9 . Serve hot with white rice .