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Togarikayi Saaru

  • Posted By: Healthy Buddha
  • Category: Lunch
  • Level: Easy
  • Cooking Time: 30 min
  • Serves: 4
  • Views: 112
About Recipe:
Simple sambar recipe made using togarikalu or fresh pigeon peas. Togarikalu saru usually served as an accompaniment with ragi mudde or rice. This delicious gravy recipe is very popular in Bangalore, Mysore, Mandya, Hassan, Tumkur and Kolar region of Karnataka. Recipe by Veg Recipes of Karnataka
Ingredients:
  • 1 cup togarikalu or fresh pigeon peas
  • 2 tsp cooking oil
  • 1 tbsp finely chopped coriander leaves
  • 1 tbsp rasam powder or sambar powder (optional)
  • A small marble sized tamarind (optional; I didn't use)
  • Little jaggery
  • Salt as per your taste
  • RASAM POWDER SPICES ( Incase needed ) :
  • 2 - 5 red chillies
  • 2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp methi seeds
  • Big pinch of mustard seeds
  • FOR GRINDING :
  • 1 onion chopped
  • 1 big tomato chopped
  • 4 - 5 cloves of garlic
  • 1cm length ginger
  • 1/4 cup grated coconut
  • 1/4 finger length cinnamon
  • 4 - 5 cloves
  • little coriander leaves
  • Few curry leaves
  • FOR TEMPERING :
  • 1 red chilli
  • 5 - 6 curry leaves
  • 1/2 tsp mustard seeds
  • 2 tsp cooking oil
Procedure:
  • Peel and gather 1 cup of togarikalu or fresh pigeon peas.
  • Take the togarikalu in a cooker or container. Cook until soft by adding a pinch of turmeric and required water.
  • Keep all the ingredients ready for frying.
  • Parallely heat oil in a frying pan and start roasting red chillies. (You can skip this step and the next step if using rasam powder or sambar powder)
  • Once the chillies are fried, add in coriander seeds, cumin seeds, methi seeds and mustard seeds. Fry them for a while.
  • Followed by add in cinnamon, cloves, ginger and garlic. Again fry them for a while.
  • Next add in chopped onion and fry until translucent.
  • Add in few curry leaves also along with onion.
  • At the end add in tomato and coriander leaves. Fry for a minute.
  • Switch off the stove, add in grated coconut and give a quick mix.
  • Once cool, transfer it into a mixie jar. Add in a laddle full of cooked togarikalu and grind it into a fine paste by adding required water.
  • Add in this ground paste into the cooked togarikalu.
  • Add in required salt, jaggery and tamarind. You can adjust all these as per your taste. Add in required water and keep it for boiling.
  • Continue boiling for few minutes and top it with coriander leaves.
  • Switch off the stove. Temeper it with oil, mustard seeds, curry leaves and red chili.
  • Serve hot with ragi mudde or rice.