Authentic Saaru Recipe- South Indian Dal with Byadagi Chillies

Last Updated on 2 months by Neha Deshmukh

Authentic Saaru Recipe – South Indian Dal with Byadagi Chillies

Introduction

There’s something so comforting about a warm bowl of Saaru, especially with a generous dollop of ghee and a side of fluffy rice. It’s a dish that instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and the happy chatter of family. Saaru is a staple in many South Indian homes, and it’s a dish I’ve perfected over the years. I’m so excited to share my version with you – it’s a little bit of sunshine in a bowl!

Why You’ll Love This Recipe

This Saaru recipe is more than just a delicious meal; it’s an experience. It’s relatively easy to make, packed with flavour, and incredibly satisfying. The beautiful red hue from the Byadagi chillies isn’t just for show – it adds a subtle sweetness alongside a gentle warmth. Plus, it’s a fantastic way to introduce yourself to the wonderful world of South Indian cuisine.

Ingredients

Here’s what you’ll need to create this comforting Saaru:

• 2 teaspoons coconut oil
• 50 grams byadagi chillies
• 5 sprigs curry leaves
• 1 tablespoon turmeric powder
• 1 tablespoon asafoetida (hing)
• 3 tablespoons coriander seeds
• 1 tablespoon black pepper
• 1 tablespoon cumin seeds
• 1 tablespoon mustard seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon ghee
• 1 teaspoon salt
• 2 teaspoons jaggery
• 1 tablespoon Saaru Podi (recipe below)
• 1/4 cup toor dal
• 2 tomatoes
• 1 gooseberry size tamarind
• 3 sprigs coriander leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Byadagi Chillies: These are key for that beautiful colour and mild heat. Don’t worry, they aren’t scorching!
• Toor Dal: Also known as split pigeon peas, this is the heart of many South Indian dals and stews. Make sure yours is fresh for the best texture.
• Coconut Oil: It truly adds an authentic flavour. If you don’t have it, you can use vegetable oil, but coconut oil is the traditional choice.
• Tamarind: This provides a lovely tanginess. I prefer using a small piece of tamarind and soaking it myself, but you can also use tamarind paste.
• Saaru Podi: This spice blend is what really elevates the Saaru. It might seem like an extra step, but trust me, it’s worth it!

Byadagi Chillies: A Deep Dive into Flavor and Color

Byadagi chillies are a special variety from Karnataka, India. They’re known for their vibrant red colour and mild heat. They add a beautiful hue to the Saaru without overpowering the other flavours. If you can’t find them, Kashmiri chillies are a good substitute, though the colour might be slightly different.

Toor Dal: The Heart of South Indian Cuisine

Toor dal is a staple in South Indian cooking. It’s a versatile lentil that’s used in everything from sambar to rasam. It’s a good source of protein and fibre, making it a healthy and satisfying ingredient.

Coconut Oil: The Traditional Fat for Authentic Taste

Coconut oil isn’t just about flavour; it’s also about tradition. It’s been used in South Indian cooking for centuries and adds a unique aroma and richness to the dish.

Tamarind: Balancing Tartness and Flavor

Tamarind provides that essential tangy counterpoint to the spices and sweetness in the Saaru. It’s a flavour you’ll find in a lot of South Indian dishes, and it’s what makes them so addictive!

Saaru Podi: The Secret Spice Blend

This is where the magic happens! To prepare Saaru Podi: Heat 1 tsp coconut oil, and roast the byadagi chillies until they become fragrant. Set them aside. In the same pan, add another 1 tsp oil. Roast the cumin, coriander, black pepper, fenugreek, mustard seeds, and curry leaves until the mustard seeds start to splutter. Add the turmeric and asafoetida. Let it cool completely, then grind it into a fine powder. This spice blend can be stored in an airtight container for up to a month.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the dal going. Boil the toor dal and tomatoes in 2 cups of water in a pressure cooker for about 10 minutes. Once cooled, give it a good mash.
2. While the dal is cooking, soak the tamarind in water for about 20 minutes. Then, extract the pulp, discarding the solids.
3. Now, for the flavour base! Heat coconut oil in a pan and let the mustard seeds splutter. Add the tamarind pulp, salt, and jaggery. Let this simmer for about 5 minutes, allowing the flavours to meld.
4. Time to add the Saaru Podi! Mix it into the tamarind mixture, followed by the mashed dal and tomatoes. Simmer for another 5-7 minutes, stirring occasionally.
5. Finally, turn off the heat and stir in the chopped coriander and a teaspoon of ghee. That ghee adds such a lovely richness!

Expert Tips

• Don’t skip the roasting step for the spices – it really brings out their flavour.
• Adjust the amount of jaggery to your liking. Some people prefer a sweeter Saaru.
• If the Saaru is too thick, add a little hot water to reach your desired consistency.

Variations

• Vegan Adaptation: Simply omit the ghee at the end. It’s still delicious!
• Spice Level Adjustment: Reduce the amount of Byadagi chillies for a milder Saaru, or add a pinch of red chilli powder for extra heat.
• Regional Variations – Karnataka Saaru Styles: Saaru varies across Karnataka. Some regions add vegetables like drumsticks or pumpkin.
• Festival Adaptations – Serving Saaru During Special Occasions: During festivals, my family loves to serve Saaru with a side of papadums and a variety of vegetable side dishes.

Serving Suggestions

Saaru is best served hot with a generous serving of rice. It also pairs well with roti or idli. A dollop of ghee on top is a must, in my opinion!

Storage Instructions

Leftover Saaru can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Saaru and how is it different from other dals?

Saaru is a South Indian dal that’s typically thinner and more flavourful than other dals. It’s characterized by its tangy tamarind flavour and the use of a special spice blend called Saaru Podi.

Can I make Saaru Podi ahead of time and store it?

Absolutely! Saaru Podi can be made ahead of time and stored in an airtight container for up to a month.

What can I substitute for tamarind in this recipe?

If you can’t find tamarind, you can use lemon juice or amchur powder (dried mango powder) as a substitute, but the flavour will be slightly different.

How do I adjust the consistency of the Saaru?

If the Saaru is too thick, add a little hot water. If it’s too thin, simmer it for a few more minutes to allow it to thicken.

Is Byadagi chilli very spicy? What can I use if I don’t have it?

Byadagi chillies are not very spicy. They primarily add colour and a mild sweetness. If you don’t have them, Kashmiri chillies are the best substitute.