Delicious Unde Saaru

About the Recipe

Make this Unde Saaru, which is made with soaked toor dal and a few other ingredients, if you want to make a spicy and sour curry even when tomato prices soar to go with the hot rice. This curry is made with a dal mixture that has been steamed, simmered with coconut milk, and then given an aromatic spice. Using Oddy Ecobake Non Stick Liners, which are perfect for all cooking purposes because they are heat resistant, ensure steam circulation, and are water proof, makes the steaming process hassle-free.

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Ingredients

Toor dal+-100 g & Rice- 1 tbsp
Red chilli dried-3 + 2 & Asafoetida
Turmeric powder- a pinch & Tamarind - big lemon size
Saaru powder (Curry powder)-2 tbsp & Rock salt
Water & Thick coconut milk-100 ml
Oil- 2 tsp & Mustard seeds-½ tsp
Urad dal-½ tsp & Curry leaves
Oddy Ecobake Non Stick Liners

Directions

Wash and soak the toor dal and rice for at least 1 hour or overnight.
Remove excess water from the soaked dal and grind it along with dry red chilies, asafoetida, turmeric powder, and salt to a coarse mixture without adding any water.
Line a steamer plate with Oddy Ecobake nonstick liners. Pinch and make small round balls from the ground mixture, and steam for 7-8 minutes on a medium flame.
Extract tamarind juice from the soaked tamarind. Transfer it into a larger vessel and add half a liter of water.
Add saaru powder, rock salt, and turmeric powder to it and mix well. Let it boil for 7–8 minutes.
Now drop the prepared steamed dal mixture balls and let them cook on a medium flame for 7-8 minutes. After it cooks well, add thick coconut milk to it and let it boil for 1-2 minutes.
Heat oil in a pan, let the mustard seeds splutter, and add urad dal, dry red chillies, curry leaves, and asafoetida to it to make the seasoning. Now add this seasoning to the cooked curry and mix well.
The tangy and tasty Unde Saaru is ready. Serve it along with hot rice.

Recipe Images

Recipe by

Aduge Sadhana

Aduge Sadhana is run by Asha, whose passion is cooking. Her channel Aduge Sadhana is an expression of her passion for the world. Aduge in Kannada means “Cooking” & Sadhana in Sanskrit means “accomplishing something”.