Recipe: Saar / Rasam from Goa

 

By the late 1990’s I was beginning to cook Indian food or at least attempting to make a fair representation of some dishes. Many of my early attempts came from Goa as that was my first port of call on my first trip to India. Later I expanded my love of Indian food on to Tamil cuisine and South Indian in general.

Saar is similar to the Tamil dish Rasam, but with Goan twists. The recipe is from Tasty Morsels; Goan Food Ingredients and Preparation by Maria de Lourdes Bravo Da Costa Rodrigues. I picked it up in India. It is like the Green and Gold of Goan Cuisine. I love to look through the book and remember my 6 or 7 visits to Goa over the years. I adore exploring the different areas of Goa, away from the tourist attractions, and dive into the different cultures. There were many times I travelled with a friend on his motorbike, exploring off-road areas and little-known beaches, as well as the local food markets, food stalls and tiny shops. Sleeping in thatched huts, eating at restaurants right on the beach, talking to women on the beach picking up inhabited shells to cook with rice. The smell of morning fires ready for cooking the day’s meals, the pink sands on the beaches, the sunsets, spice farms, hills, temples, music. Oh, Goa – I miss you!

Note the Portuguese name of the author – there are at least 3 distinct cuisines in Goa – that heavily influenced by the Catholic Portuguese cuisine which is also non-vegetarian, that of the Hindu Goans which is more vegetarian and more traditionally South Indian. Finally there is the Muslim cuisine from the Muslim invaders and immigrants over the years.

Often Saar is described as a soup, which is a misnomer. While it is a thin but strongly flavoured broth, traditionally it is not eaten with a spoon from a bowl. See the description of Saar on the sidebar here. It really does capture the essence of Saar and Rasam.

Well, saar needs to be eaten in the right way for maximum pleasure πŸ™‚ Pour the piping hot tomato saar over your rice (for me the rice has to be swimming in the saar) then using your finger tips coat the rice with the piping hot saar, making sure you do not burn yourself ! then scoop mouthfuls of this delicious mixture into your mouth, accompanied with fried foods and vegetable. When all is done, lift up the plate to your lips and drink off any remaining saar, the orphaned bits can be polished off by licking your fingers….slurpp!!!

We have a lovely collection of rasam recipes that we have put together as a collection. You can see the collection here.

Similar recipes include Mysore Rasam with Tomatoes, Tomato Pepper Rasam, and Cumin Seed Rasam.

Browse all of our Rasam recipes and all of our Goan dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn recipes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can see more of the Retro Recipes series, our vegetarian recipes from that first blog.

Saar | Rasam from Goa | Indian | Vegetarian | A Life TIme of Cooking

Saar

2 Tblspn Toor Dal 1 cup water 1cm ginger
2 – 3 green chillies 1 Tblspn chopped coriander leaves 1 Tomato
1 onion sea salt to taste
Seasoning 0.5 tspn asafoetida powder 1 tspn black mustard seeds
1 Tblspn chopped coriander leaves 2 curry leaves
1 tspn Urad Dal

Simmer together all of the main ingredients in a small to medium saucepan until the lentils are nearly cooked, half an hour or so. Prepare the seasoning by making a tadka with all of the seasoning ingredients. Add the tadka to the boiling ingredients and boil for a further 5 minutes.

To make the tadka, heat some ghee in a pan, add the black mustard seeds until they pop. Add the urad dal and asaofoetida powder and allow the dal to darken a little.Β  Add the curry leaves and coriander leaves and after a moment, pour the tadka onto the saar.

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Saar | Rasam from Goa | Indian | Vegetarian | A Life TIme of Cooking

Enjoy!

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. It is cross posted on our sister site, A Life (Time) of Cooking. It appears here as part of the Retro Recipes series of recipes which documents our vegetarian recipes from that first blog.

From the Rasam and Dal Soups Series