We will need,
Tamarind soaked in warm water size of a medum lime
Jaggery crushed 1 heaping tsp
Pepper 1 tsp crushed
Jeera 1 tsp crushed
Garlic 3 cloves crushed
Ghee 1 tbsp
Curry leaves a handful
Dry red Chillies 3-4
Mustard seeds 1/2 tsp
Hing a dash
Coriander fresh a handful chopped
- Squeeze the tamarind pulp and add water making it about 3 cups or so. The water should be tangy but not too sharp on the tongue.
- Add the jaggery to the tamarind water and bring it to a boil
- Meantime prepare the 'oggarane'. Heat ghee in a small wok. Drop the Mustard seeds, Hing, Curry leaves, Pepper, Jeera, Garlic and the dry red chilies. Once the mixture is fragrant, turn off the heat.
- Pour the 'oggarane' over the tamarind water and adjust salt. The saaru should have a pleasant balance of spice, sweet and tang. Bring it to a quick boil and serve piping hot.