This poli saru is nothing but the rasam/saru prepared with the stock of the cooked Bengalgram dal while preparing “Puran poli. Cooked dal is poured in a collander and stock collected there in will be seasoned by adding other necessary ingredients. It is prepared as per one’s pallot. In some house hold they prepare it like the simple rasam and in others they prepare it by adding some ground masala with garlic seasoning. Here is my version of Poli saru.
How long it takes: 30 minutes
Number of servings: 5-6
What you need to have:
1. Cooked dal stock – 2-3 cups
2. Tomato – 1 (large)
3. Green chilly – 3-4
4. Soft Asafoetida – A pinch
5. Rasam powder – 1 Teaspoon(Optional)
6.Salt – To tste
7. Sugar – A pinch
Ingredients of Poli saru & Seasoning
Ingredients of Seasoning:
1. Mustard seeds – 1 Teaspoon
2. Red chilli pieces – 3-4
3. Curry leaves – 2-3 Strings
4. Asafotida powder – 1/2 Tespoon
What you do with what you have:
1. Cook Bengalgram dal as usual in cooker and transfer it into a collander to collect the dal stock.
The Cooked Bengalgram dal stock
2. Wash and chop tomato, slit green chilly and chop coriander leaves fine and keep it aside.
3. Transfer it to a bowl and add chopped tomatoes, slit green chilly to it and place it on low flame and bring it to boil. When tomato is cooked add required quantity of salt, a pinch of sugar and also dissolve soft Asafoetida in a spoon of water and add it to the boiling stock. (Rasam powder can be added at this stage, although I have not added at all. Plain saru will be yum !!)
Dal stock being cooked with tomato, green chilly and salt
4. Place aspatula with 2-3 teaspoons of cooking oil in it on low flame. When heated, add mustard seeds to it. Once it splutters add red chilli pieces, Asafoetida powder and curry leaves in a row and switch off the flame. Season it to the dish from step 3 to it. Add chopped coriander leaves and close it with a lid.
Ready to serve Poli Saru (Rasam)
Good to remember:
1. We prepare this saru only when we prepare “Puran poli”.
2. Since dal stock is normally thick one can add required quantity of water to bring it to the required consistency.
3. Serve stiring every time since the stock remains at the bottom and the rasam looks like plain water.