Uppu Saaru (Salt Curry)

It is called so, as only salt and no spices are used in this curry. The spicy masala, called ' Uppu Saaru Khara' is served separately and is mixed with the curry while eating. Some households add the khara to the curry, bring it to a boil and then serve. I have described the preparation of 2 types of Uppu Saaru khara, with green and red chillies as another recipe, please refer it. It can be prepared and refrigerated for weeks.

Uppu saaru is commonly served with ragi balls and this is THE staple dish of the farmers in Southern parts, especially in rural karnataka. It is very healthy with the goodness of lentils/grams, ragi with no added fat !

This curry is also called Upphesaru, as green gram is commonly added along with toor dal. It can be prepared with different ingredients, as listed below.

INGREDIENTS : Use the following depending on the requirement.

- Toor dal + green gram +dill + amaranth leaves /dantu soppu (or just one dal and one leafy veg)

- Horse gram (soaked and preferably germinated)

- Black eyed pea/Halasande (soaked overnight)

- Fresh peeled field beans (Avare kaayi)

Method:

Cook the above ingredients as required with sufficient water and salt. Serve hot with the red/green khara along with ragi balls or rice. Squeeze some lemon juice and a dash of ghee to enhance taste. Tip : If Uppu saaru is left over, you could strain the dal/greens. Make a seasoning with onion, chillies, curry leaf and add the dal/greens, it becomes a side dish and can be eaten with chapathi. The liquid can be mixed with a dash of Khara and relished as hot spicy soup, try it...

INFORMATION:

Vegan : YES

Gluten free: YES

Nutritional Value:

Depends on the ingredients used, but undoubtedly very nutritious, with no added fat.