Menasina Saaru

This is a nice tangy saaru / rasam - with tamarind - ideal for days you do not want to cook anything elaborate.  Very simple to make.  All you need to take care to make sure you do not overdo the tamarind sauce.  When in doubt add less, you can always add to make it tangier if you wish.  Presenting the Menasina Saaru - a recipe I picked up from Kannada Cuisine.

                              ( Oops - As you can see, I went overboard with the seasoning )

Ingredients:
Tamarind pulp - 1 1/2 tbsp *
 Jaggery powder - 1 tsp **
Salt to taste

For the seasoning
Ghee - 1 tbsp
Pepper - 1 tsp  - crush
Cumin seeds ( jeera) - 1/2 tsp
Garlic - 3 cloves
Dry red chilies - 3
Mustard seeds - 1/2 tsp
Asafoetida (hing) - a big pinch
Curry leaves - few
Coriander leaves - few ( for garnish)

Dissolve the tamarind paste in water - about 2 cups or so.  Adjust the water/tamarind to get the right tangy taste
Add the jaggery powder and salt.
Heat . Bring to a boil and allow to simmer for about 10 minutes.

Meantime prepare the seasoning.
Take the ghee
Heat.
Add the mustard seeds.  Allow to splutter
And the rest of the ingredients - red chilies, cumin, garlic, curry leaves, asafoetida, crushed pepper
Once they begin to crackle.  Switch off

Add to the simmering tamarind soup.
And the menasina saaru is ready.

Serve with hot rice, and a roasted papad for a simple meal.

*( like I said earlier - you can always add more later if you want it tangier)
** you get good organic powdered jaggery these days at Supermarkets in India.. less impurities