Kobbari saaru recipe | How to make coconut rasam
By Latha on July 7th, 2023
Kobbari saaru or coconut rasam recipe explained with step by step pictures and a video. Kobbari saaru or dry coconut saru is prepared using black pepper, cumin seeds, red cilli, dry coconut, garlic and temepering. This is a very tasty saru or rasam that increases the appetite.
Kobbari saaru is a quick rasam recipe. There is no dal or tomato or rasam powder used in this recipe. I have not added jaggery, however you can include jaggery as per your taste. This is a perfect recipe for someone who is sick or down with cold and cough.
Kobbari saaru increases your appetite. If you don't like garlic, you can skip it and replace it with asafoetida.
If you are looking for more rasam recipes then do check 5 minute instant saaru or rasam recipe, beetroot saaru, huruli saaru, bili saaru, hesarubele saaru or mung dal rasam, Doddapathre rasam, Udupi rasam, cowpea rasam and fenugreek seed rasam, upsaaru, Mango rasam, avarekalu saaru and sabsige soppu (dill leaves) rasam recipes.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 5 min
Cooking time: 15 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1/2 cup dry coconut
- 1 tsp black pepper
- 1 tsp cumin seeds
- 2 - 4 red chillis
- 10 - 12 cloves of garlic
- 1/4 tsp turmeric powder
- Salt as per your taste
- Gooseberry sized tamarind
- 1 tbsp finely chopped coriander leaves
- 1 tsp cooking oil
Ingredients for tempering:
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 red chilli
- 10 - 12 cloves of garlic
- 5 - 6 curry leaves
- 1 tbsp cooking oil
Instructions for making kobbari saaru or coconut rasam:
- In a pan, fry black pepper and cumin seeds using 1 tsp oil.
- Add red chillies and continue frying.
- Add grated dry coconut and continue frying.
- Add 10 - 12 chopped garlic and continue frying.
- Fry until the coconut and garlic turn slightly brown.
- Once cool, take it in a mixie jar. Add turmeric powder and tamarind juice.
- Grind it into a fine paste by adding required water.
- In a pan, prepared tempering with oil, mustard and cumin seeds.
- Wait until mustard seeds start to splutter. Add in red chilli, chopped garlic and curry leaves.
- Add in ground masala paste. Also add in required water.
- Add in salt as per taste. You can add little jaggery if you like.
- Bring it to rolling boil.
- Add in chopped coriander leaves and switch off the stove.
- Serve it with hot steaming rice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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