Feeling saar-y...

I believe most Konkani homes make a 'saar' with just about everything but the kitchen sink. Alright I am exaggerating but you get the idea :-)
These thin soup-like curries (similar to the rasams of the South) do not take long to cook and pair well with rice. Twenty minutes from start to finish and dinner is served. So it is hardly surprising that every available ingredient is stewed in water then transformed into a delicious saar with a tadka.

Saars are made with tomato, kokum, cilantro, peppercorns, sprouts... the list is endles. Though they taste pretty good all year round a big bowl of piping hot saar in the winter is a real treat.

The recipes are highly flexible and can be tweaked to suit individual preferences or the contents of your fridge. If you don't have tamarind use lemon juice or tomato, use garlic in place of asafoetida; really the most essential ingredient is water!

KOTHMIR SAAR (Cilantro Soup)
a handful of cilantro (tender stalks and all)
1 small green chilli
1-2 tbsp grated coconut
1/4 tsp tamarind paste*
1/2 tsp mustard seeds
a few curry leaves
a pinch of asafoetida
salt & jaggery to taste

Grind cilantro, coconut and green chilli to a paste. Heat oil in a sauce pan, then add mustard seeds, curry leaves and asafoetida.

Add the ground paste. Cook for a few minutes. Add a cup of water (or less/ more for desired consistency), jaggery and tamarind. Season with salt, bring to a gentle boil and serve hot (pairs well with plain rice as well as pulao and masale bhaat).

* This saar is made on the tangier side to complement the herbs.

Tags: cilantro, coriander, saar, saaru, rasam, kothimbir, indian soup