Ingredients:

• 1 Lemon size – Tamarind
• 2 tsp – oil
• 2 tsp – Coriander seeds
• 1 tsp – Cumin seeds
• 1/2 tsp – Fenugreek
• 1/2 tsp – black pepper
• 2 tsp – Urad Dal
• 2 tsp – Bengal Gram
• 4 – dry Red Chillies
• 1/2 cup – grated kopra (dry coconut)
• 2 tsp – ginger, finely chopped
• Salt to taste
• 2 tsp – Jaggery powder
• For Seasoning:
• 1 tbsp – oil or Ghee
• 1 tsp – mustard
• few Curry leaves
• 1/2 cup – onion, finely chopped

Method:

1. Soak the tamarind in 1 cup of water and extract the juice.
2. Heat oil and roast coriander seeds, cumin seeds, fenugreek, black pepper, urad dal, Bengal gram, and red chillies. Add kopra and roast lightly.
3. Grind all these with ginger to a smooth paste.
4. Mix the paste with tamarind juice.
5. Add about 6 cups of water, salt and jaggery.
6. Boil and simmer for 5 minutes and remove from fire.
7. Heat the oil or ghee for seasoning. Add mustard.
8. When it splutters, add curry leaves and onion.
9. Fry till onion is light brown and add to the saaru. Serve.