Huggi Saaru

To Grind

• 2 Tbsp Coriander seeds
• 1 Tbsp Grated dry coconut
• 2 Dry red chillies
• 1 Tbsp Jeera
• 1 Tsp Black peppers

For Huggi

• 1 Cup Rice
• 1/2 cup Split green gram/Moong dal
• 1 Tbsp Ghee/oil
• 3 Cups Water
• Salt to taste

For Saaru/Rasam

• 5 Cups Water
• 2 Tbsp Tamarind paste
• 3-4 Tbsp Jaggery
• 2 Tbsp Roasted groundnut powder
• Salt to taste

Huggi Saaru is a variety of North Karnataka rice usually made during festivals. Especially during winters it makes a perfect meal.

Freshly ground spice is mixed with rice and moong dal and cooked. The aroma of fresh masala/spice powder will make it delicious meal yet very easy to make without consuming much time. It can be  served with Gojju or Saaru/rasam with is made with the same freshly made masala.

Method :

• Grind all the ingredients mentioned under ‘To Grind’ list.

• Heat a cooker pan add ghee/oil, when its hot enough add freshly ground masala/spice powder and fry it for 2mins. Mean while wash rice and dal and keep it ready.
• After 2mins take out 1Tbsp of masala powder from pan and keep it aside(its later used for making saaru/rasam). Add washed rice and dal to the remaining masala in the pan and fry it for 2 more mins.

• Add  salt and 3 cups of water and pressure cook it for 3 whistles.

For Saaru/Rasam :

• In a kadai add 5 cups of water along with the masala powder (which is kept aside for saaru), salt, groundnut powder, tamarind paste and jaggery and stir well. You can serve this saaru/rasam as is, but if you prefer hot saaru/rasam then boil it for 4mins.

For Seasoning :

• Heat a seasoning/tadka pan, add oil. Once hot add mustard seeds, when it starts crackling add jeera, hing, curry leaves(optional) and switch off the flame.
• Add this seasoning to both cooked rice and saaru/rasam and serve hot.

Note :

• You can increase or decrease the amount of spices according to your taste.
• Finely chopped onions can be added to the saaru/rasam version which is not boiled.
• Saaru/Rasam should be sweet, tangy and spicy, so you can add green chili in seasoning for saaru. And add tamarind and jaggery generously as mentioned in the ingredient list.
• Consistency of Huggi should be mushy, so add more water if needed.