Monday, November 28, 2011

Coriander Leaves Saar (Kothmiri Saaru)

Saar/Saaru, a soupy vegetable broth supplemented with spices and condiments is my all time favorite. I think its genes, because my Ma also loves the combination. She makes this Saaru often when we wish for lighter, simple satisfying meals. I had a huge stash of Coriander leaves which needed attention, so simply made Kothmiri Saaru for a hearty meal. Kothmiri is Coriander leaves, I use Coriander leaves and stems for making this delicious broth, you could omit the coconut if you wish to, however the Saaru broth becomes rich upon adding coconut. One could also use coconut milk instead of using grated coconut.

~ Kothmiri Saaru ~
Preparation time: 10 minutes
Cooking time: 10-15 minutes

Coriander leaves and stem - 3/4 cup
Grated coconut (fresh or frozen) - 1/2 cup
Green Chillies - 2

For Seasoning -
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Red Chilli (split into two) [optional] - 1

Grind grated coconut, coriander leaves and stems and green chillies to a smooth paste. Sear the green chilli in little oil before grinding if you want less spicy flavor. Bring this to a boil, add 1/2 cup of hot water and adjust the consistency desired. Add salt and bring to a rolling boil. Simmer on low flame till the broth gets completely cooked and turn off the flame. In a separate frying pan, heat few spoon of oil, season with mustard seeds and curry leaves. Pour this seasoning on the cooked broth and cover with a lid. Mix while serving with cooked white rice and vegetable side dish of choice.


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