Temple Saar (Devasthan Saaru)

Devasthan is temple in GSB Konkani. Saar or Saaru is a soupy version of spices, herbs and vegetables cooked in vegetable stock/plain water. While I was growing up, this was the version of Saaru available during festivities and celebrations with mass lunches and dinners served in temples, thus was coined the name - Devasthan Saaru. There are many different variations which are practiced. The taste of this Saaru is superb and very spicy. Certainly not for the faint hearted and meant for those who enjoy a spicier version of Saaru. Some versions add the seasoning some don't, either ways the broth tastes awesome with cooked white rice.

~ Temple Saaru ~
Preparation time: 5 minutes Cooking time: 15-20 minutes

Ingredients:
Coriander leaves (chopped) - 1/4 cup
Turmeric powder - 1/3 tsp
Red chilli powder - 1/3 tsp
Warm filtered water
Oil/Ghee
Salt

Saaru masala -
Coriander seeds - 1 and 1/2 tsp
Cumin seeds - 1 and 1/2 tsp
Red Chillies (Byadgi) - 4-5
Grated Coconut (fresh or frozen) - 3 tbsp
Asafoetida (edible gum) - one small lump
Curry leaves - 5-6

For seasoning -
Mustard seeds - 1/2 tsp
Curry leaves - 3-4
Oil/Ghee

Method:
In a frying pan, heat few spoons of oil and roast coriander seeds, cumin seeds, red chillies, curry leaves and asafoetida. Allow to cool. Set aside. Grind to a smooth paste with grated coconut and warm water to form a paste. Bring the ground paste to a bubbly boil, add turmeric powder, red chilli powder and salt as per taste. Once cooked, cover with a lid. In the same pan used previously, heat few spoons of oil and season with curry leaves and mustard seeds. Pour this seasoning on the cooked broth. Garnish with chopped coriander leaves. Mix before serving and serve with cooked white rice.

Note: Use whole spices for good taste and flavour. Do not use powdered asafoetida, use the edible gum which is lumpy and strong flavoured. Add seasoning or omit seasoning as per choice. Cooked Toor Dal and Tomato can also be added to bring about volume and lessen the spice level.

Cumin-Pepper Curry (Jeerey Meerey Kadhi)

Kadhi-Chawal (Curry-Rice) is a flavourful combination of curry eaten with rice. Its a medley of non-lentil ingredients and could comprise of Gram Flour base or Coconut base or Spice base, cooked on low flame with different spices and finally tempered with garlic or mustard seeds. Some regions in India also have the version of Kadhi with Vegetable dumplings simmered in the gravy on low flame. Across the Indian peninsula, one would experience different versions of Kadhi as we traverse across the geography from North to South and East to West. In North, there is Punjabi Kadhi made with Onion dumplings, UP Kadhi made of Besan, Sindhi Kadhi made with Okra in South, Jeera-Pepper Kadhi in GSB Konkanis, Footi Sol Kadhi made in Goa.

Cumin-Pepper curry or Jeerey Meerey Kadhi is one of my top most favorite Kadhi dish. I can eat this Kadhi-Chawal (Curry-Rice combination). Mom always reminds me to have this dish because of its curative power. The other reason being she knows I yearn for this dish any given time of the day.




Cumin seeds and Pepper corns are known for being the warehouse of goodness and digestive abilities. They propel and aid digestion and have been mentioned in the ancient Ayurveda books as well.

Spices are abundantly used in Indian cooking. I came across this interesting article which talks about the power of Spices in Cooking.

Recipe Source: Mom
Serves: 3-4 individuals

Ingredients:
Cumin seeds - 1 teaspooon
Whole Pepper corns (Black) - 6-8 corns
Coriander seeds - 1/2 teaspoon
Grated coconut - 1 cup
Tamarind/ Amla - 1 small lump
Turmeric powder - 1/10 teaspoon ~ 1 pinch
Oil - for frying
Red Chillies (Byadgi preferred) - 6-7
Garlic pods - 6-8
Salt - as per taste

Method:
Roast Pepper, Coriander and Cumin in 1 teaspoon of oil. Add Red Chillies and Grated coconut. Allow to cool this mixture. Grind to a find paste along with Turmeric powder, salt and Tamarind.
If using marinated Amla, then pour some amla pieces into the mix being ground towards the last round of blending. Bring this paste to boil. Separately, in saucepan heat 1 teaspoon oil and roast crushed Garlic (you could use pestle and mortar for the same). This enhances the flavour and enables them to absorb the herby juices. Serve hot with white rice.

Note: This curry tastes spicy; curtail your spices or tone it down should the need be. You would experience sweat beads all over once you devour this hot and spicy curry.