Devasthana Saaru, also known as temple-style rasam, is the kind of comforting dish that feels like a warm hug. This recipe brings together a symphony of spices, tangy tamarind, and traditional flavors that will transport you straight to a South Indian temple. Perfect for chilly days or when you crave something light, it’s quick to whip up yet carries deep, rich flavors. If you’re looking to add a touch of authentic culinary tradition to your weeknight meals, this one’s a winner!
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Devasthana Saaru: Authentic Temple Style Rasam Recipe
If you’ve ever been to a temple in South India, you know the unmistakable aroma of freshly made rasam wafting through the air. Devasthana Saaru, or temple-style rasam, isn’t just food; it’s an experience—a link to tradition, spirituality, and incredible flavor. This dish is deeply rooted in South Indian culture and is often served as part of temple prasadam (offerings). The combination of tamarind, spices, and lentils creates a broth that’s both flavorful and soothing. On busy evenings, this recipe becomes your quick way to connect with a comforting and authentic experience. Whether you’re South Indian or not, one taste of Devasthana Saaru, and you’re hooked!Why You’ll Love This Recipe
- Authentically recreates temple-style rasam flavors
- Perfect for cold days or light dinners
- Uses simple, pantry-friendly ingredients
- Quick and easy to prepare
- A blend of tangy, spicy, and earthy notes
- Rich in antioxidants from spices
- Versatile enough for everyday cooking
Key Ingredients and Substitutions
- Tamarind: Adds tanginess. Alternatively, use tamarind paste mixed with a little water.
- Tur dal (split pigeon peas): Traditional choice, but red lentils work in a pinch.
- Sambar powder: This spice blend is the magic in rasam; replace it with a mix of ground coriander, chili powder, and cumin if unavailable.
- Curry leaves: Brings that fresh, aromatic touch. Use dried curry leaves if fresh isn’t accessible.
- Mustard seeds: For tempering; no direct substitute, but you can omit if needed.
How to Make the Recipe (Step-by-Step)
- Soak and prepare tamarind: Soak a small lemon-sized ball of tamarind in water to extract its juice, or dilute tamarind paste in warm water for a shortcut.
- Cook lentils: Boil or pressure cook ½ cup of tur dal until soft and mushy. Mash well and set aside.
- Prepare the base: Heat a little oil in a pot, splutter mustard seeds, and throw in fresh curry leaves.
- Add spices: Stir in sambar powder and mix to release the flavors.
- Incorporate tamarind juice: Pour the tamarind water into the pot, and let it come to a simmer.
- Combine lentils: Add the cooked, mashed lentils into the pot, stirring well to mix tamarind and lentils.
- Simmer: Let the rasam bubble gently for a few minutes until aromatic.
- Serve: Garnish with cilantro and serve piping hot over rice or as a soup.
Expert Tips for Success
Use fresh curry leaves for the best flavor.
Don’t over-boil the rasam, as the delicate flavors might dissipate.
Adjust the spice level by tweaking the sambar powder quantity.
Adding a teaspoon of jaggery balances out the spices beautifully.
Variations and Customizations
Feel free to make this rasam your own by adding vegetables like tomatoes or carrots for a chunkier texture. For a protein-packed version, toss in cooked chickpeas or adjust lentils based on your preference. If you’re into bold flavors, a dash of extra black pepper powder amps the heat. Going vegan? Skip the ghee (clarified butter) and stick to oil for tempering. And if you’re not a fan of tamarind, lemon juice is your best friend here—it adds that wonderful tang.
Nutritional Information
This temple-style rasam is wholesome and light! A typical serving is about 100 calories, with protein from lentils balancing the carbs. It’s low in fat and loaded with antioxidants from spices like turmeric. The tangy tamarind juice offers a dose of Vitamin C, while the lentils bring iron and fiber to the mix. It fits beautifully into vegetarian and vegan diets, making it both nutritious and delicious.
Storage and Reheating Instructions
If you have leftovers, just store the rasam in an airtight container and pop it into the fridge. It’ll stay fresh for up to 3 days. To reheat, pour it into a pot and warm it on the stove for a few minutes, stirring now and then. If it thickens in the fridge, add a splash of water to bring it back to its original consistency before heating. Avoid microwaving if you can, as it might dull the herbal, fresh taste.
Recipe Card of Devasthana Saaru: Authentic Temple Style Rasam
Ingredients list
- 3 ripe tomatoes
- 2 slit green chilies
- 4 cups water approximately
- 2 tsp jaggery
- 1 chickpea size tamarind
- Salt to taste
- Chopped coriander leaves
- 2 tsp coriander seeds / daniya to be roasted in oil
- 1/2 tsp cumin seeds / jeera to be roasted in oil
- 1/4 tsp methi / fenugreek seeds to be roasted in oil
- 8 peppercorns to be roasted in oil
- 1/4 tsp hing / asafoetida powder to be roasted in oil
- 4 tbsp grated fresh coconut to be roasted
- 5-6 curry leaves to be roasted
- 1/2 tsp turmeric powder add after roasting
- 5 byadgi red chilies to be roasted
- 2 tsp oil for roasting
- 3 tsp oil for tempering
- 1 tsp mustard for tempering
- curry leaves for tempering
Step-by-Step Instructions
- Wash and finely chop the tomatoes. Cook tomatoes with slit green chilies in a pressure cooker for 3 whistles.
- Meanwhile, in a pan, heat 2 tsp oil, roast coriander seeds (daniya), cumin seeds (jeera), methi seeds, peppercorns, hing, and curry leaves until brown and aromatic. Transfer to a plate.
- In the same pan, roast the grated coconut and red chilies until they turn a brownish hue. Turn off the flame and add turmeric powder.
- Once the roasted ingredients are at room temperature, grind with a little water and tamarind to make a fine paste.
- Transfer the cooked tomatoes to a vessel, add water, the ground paste, salt, and jaggery.
- Boil the mixture for 10 minutes. Turn off the flame, and garnish with chopped coriander leaves.
- Temper with mustard, oil, and curry leaves. Serve hot, paired delightfully with rice.
Recipe Video
Notes
Complement your meal with pappadums or fried papadam for added crunch.
Nutrition
All Your Questions About This Recipe
Can I make this rasam ahead of time?
Definitely! Prepare the rasam, store it in the fridge, and just reheat before serving. It even tastes better as the flavors deepen.
What can I serve with Devasthana Saaru?
It’s a great match for steamed rice, papad, or a simple vegetable side dish like stir-fried beans.
Can I freeze rasam?
Yes, but the texture might slightly change upon thawing. Freeze in portions, and reheat with a splash of water when using it later.
Is this dish spicy?
It has a mild kick, but you can easily tone it down by reducing the amount of sambar powder or skipping the pepper.
Can I use store-bought rasam powder?
Absolutely! If you have a favorite brand, go ahead and use it for convenience.