Karbeva Saaru (Curry Leaves Soup)

Karbeva Saaru is a healthy soup. In Konkani, karbevu means curry leaves. I got this recipe from a cook book (by Jaya V Shenoy). 
Curry leaves are rich in iron. These leaves are very flavorful and very commonly used in South Indian dishes. Generally these leaves are added in seasoning. But the sad part is instead of eating, it is kept aside by many of them. So I think this recipe is a good way to consume these healthy flavorful leaves.

Recently, a friend of our's gave me a generous amount of fresh, flavorful curry leaves and I was searching for a way to use them before they go bad. I saw this recipe and made it after couple of days. It turned out so good that it reminded me of saaru that my mother makes. I enjoyed every bit of the rice. The freshly ground spice and the curry leaves indeed took the saaru to an unexpected level. Do try it and I am sure the effort in making it, is worth!!

Ingredients:

• Tamarind- A small piece
• Jaggery- 1 tsp
• Coriander leaves/ Cilantro- 2-3 sprigs 
• Salt- To taste

For Frying:

• Curry leaves- 3 sprigs
• Grated Coconut- 2-3 Tbsp
• Peppercorns- 12
• Dry Red chilli- 3
• Toordal/ Pigeon peas- 2 tsp
• Coriander seeds- 3 tsp
• Cumin seeds/ Jeera- 1/2 tsp
• Fenugreek seeds/ Methi- 1/4 tsp
• Asafoetida/ Hing- 1/8 tsp
• Turmeric powder- 1/8 tsp
• Oil- 1 tsp

For Seasoning:

• Oil- 1-2 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves- Few

Procedure:

Wash the curry leaves and pat dry with a cloth or paper towel. Then fry these leaves in a small pan in few drops of oil for a minute. Then transfer it to a plate for cooling.

In the same pan, dry roast the grated coconut, until it turns slight brown. Before it turns slight brown add turmeric powder and asafoetida. Then transfer it on a plate for cooling.

Fry the remaining spices one by one in oil, until they turn light brown, mentioned under 'For Frying' . Transfer all the spices to a plate for cooling. Take care not to burn the spices, as they make the masala bitter.

Now grind the fried coconut, curry leaves and spices along with red chillis and tamarind to get a fine paste. Add water as required. 

Transfer this paste to a dish and dilute it, according to required consistency (I prefer it to be medium thick). Then add jaggery and salt to taste. Mix it well and bring it to a boil. Once it starts boiling continue heating for 3-4 minutes and turn off the heat. Add chopped cilantro. Mix well and then add seasoning.

For seasoning- Heat oil and add mustard seeds to it. Once it starts spluttering, add curry leaves and turn off the heat. Add this to the prepared Saaru and mix well. 
Karbeva Saaru is ready!!

Serve it hot with Rice. Above measurement serves three people.