Ingredients - Urad Dal (Uddina Bele) – 1 cup
- Pepper Corns – 1 tsp
- Amla Power (preferred) or Amchoor Powder – 1 tbsp
- Ghee – 1 tsp
- Salt to taste.
Method- Take a pan, add Ghee and roast Urad Dal and Pepper Corns together.
- Once roasted add Amla (or Amchoor) Power and mix the roasted Dal while hot. Allow the mixture to cool.
- Grind the mixture with a little water & salt to make it into a paste.
- Your Huri-Uddina Chutney is now ready.
Ingredients - Pepper (Black Corns) – 1 tsp
- Jeera (Cumin Seeds) – 2 tsp
- Amchoor (Dry Mango Powder) – 1 tbsp
- Toor Dal – 1 cup
- Ghee – 1 tsp
- Jaggery (Optional) – As per taste
- Salt as per taste.
Method- Pressure-cook Toor Dal (Togari Bele) and sift it a little – keep aside.
- Take a pan, add 1tsp of Jeera and Pepper and roast them. Coarsely powder the roasted Jeera and Pepper using a pestle.
- Take a pan, add water, to this add the Jeera & Pepper powder, Salt and Amchoor powder and bring it to boil.
- Add the Toor Dal and continue to boil. Add Jaggery at this stage.
- Heat the Ghee in a ladle and add Jeera to make Vaggarane (Tadka).
- Add this to the Saaru (Rasam).
- Your Vratha Saaru is now ready. (Happy Chaturmaasa!)
