Nuggekaayi Tili Saaru - A Spicy Clear Soup With Drumsticks

NUGGEKAAYI TILI SAARU 

 We had to break our journey at a relative's place on our return trip after a great holiday. The hostess was my father's cousin and she made us very comfortable with her kind hospitality and treated us with a simple yet delicious dinner.

 The flavoursome and delicious saaru / rasam she served us  made us even more ravenous after the hectic journey.We hungrily waited for the next course, with rice already served on our plates.

 Once again the hostess plunged the ladle into the same saaru vessel. Out came the ladle with a thick nuggekaayi bele huli / sambaar which we thoroughly enjoyed with the hot steaming rice!

 It was amazing the way  the flavoursome tili saaru / rasam and the thick delicious bele huli / sambaar were cooked together in one and the same dish!

 Here is a recipe  for  Nuggekayi Tili Saaru.

INGREDIENTS

Drumsticks - 2 ( cut into three inch pieces )

Tamarind - the size of a plum

Tomatoes - 2 halved

Salt - 3/4 tsp

Curry leaves - a few

Asafoetida - 1 pinch

Coconut gratings - 2 tbsps

Pepper - 1 1/2 tsps

Coriander seeds - 1 tsp

Cumin seeds - 1/2 tsp

Fenugreek seeds - 1 pinch

Garlic - 2pearls

Ghee - 1 tsp

Mustard seeds - 1 pinch

Fresh coriander leaves - for garnishing

METHOD

 1. Soak tamarind and the halved tomatoes in boiling water.

2. Dry roast coriander seeds,  fenugreek seeds and pepper till the pepper crackles.

3. Add cumin seeds and roast till you get a pleasant aroma.

4. Crush the dry roasted ingredients coarsely using a pestle.

5. Add the peeled garlic pearls to the coarse powder, pound together and keep it aside.

6. Squeeze the soaked tamarind and tomatoes, extract the juice and add enough water to make 2 glasses.

7. Add salt, asafoetida, curry leaves, fresh coconut gratings and the cut drumsticks to the juice and boil till the drumsticks are tender.

8. Stir in the pounded ingredients and immediately add one more glass of water in a slow stream so that a foam is formed on top of the saaru.

9. Add chopped coriander leaves, cover with a lid and allow it to simmer on low flame. 

10.Turn off flame before the saaru boils over.

11. Heat ghee and add the mustard seeds and pour the seasoning over the tili saaru when the mustard seeds crackle.

Enjoy the hot Nugge Kaayi Tili Saaru before starting your meal.