Haalu Menasina Saaru

A hand-me-down recipe from my grandmom, this Haalu menasina saaru ( literally translates to milk pepper rasam) is a rich and soupy rasam recipe that is just right for cold and nippy days. It has pepper, urad dal and channa dal as a base, cooked in milk and seasoned with cumin and mustard. Just 5 ingredients and you have the most soothing comfort food on the table in 20 minutes flat.

Haalu menasina saaru-Slurpy Platter

As a kid I remember my gramma making this rasam  for my paternal aunt and my mom who came home for her post-natal care. It is my gramma’s signature rasam recipe and is a hand-me-down from her to me. It is quite common in the Karnataka brahmin household and I’m the proud inheritor of this heavenly delight! Feel so proud of the legacy!  Normally pepper rasam is watery and translucent, but this one is a smooth blend of pepper, urad dal and channa dal with a hint of milk to negate the excessive heat (that pepper is known to cause).  It is one of the easiest rasam recipes I’ve known and tried.  You could even slurp it like soup or enjoy it with rice.

Haalu menasina saaru-Slurpy Platter

As a little girl, I remember how I used to sit next to my aunt and rejoice eating this menasina saaru with her while my grand mom balled out the rice and served it to her on the plate.

Yet another reason why this was a staple of post-natal mothers was because it would aid digestion and keeo the body warm, which in turn would keep the baby warm and comfortable through the breast-fed milk. It was also to induce immunity in the child and mother to prevent infections and other diseases that the new born or mother is prone to during that period. It amazes me as to how our ancestors really knew the science and art of food and how it was medicinally valued by them to keep diseases at bay. No wonder their life span was longer than ours and they led a quality life with good health, strength and a robust immune system.

Haalu menasina saaru-Slurpy Platter

On a cold evening, nothing is more comforting than this lovely rasam to sip into especially when the weather is nippy. Also, there’s just no count of how many times I have made this for my 10 m old during winter so that it keeps the phlegm at bay. This is the most healthiest thing you could consume during winters or on a rainy evening.

Haalu menasina saaru-Slurpy Platter

You can make a vegan version if you prefer to by adding coconut milk. Gives a distinct flavour as well. If you’re using coconut milk, you could probably skip using the coconut while grinding and just make do with the urad, channa dal and pepper.

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Haalu menasina saaru-Slurpy Platter
Haalu Menasina Saaru
A hand-me-down recipe from my grandmom, this Haalu menasina saaru ( literally translates to milk pepper rasam) is a rich and soupy rasam recipe that is just right for cold and nippy days. It has pepper, urad dal and channa dal as a base, cooked in milk and seasoned with cumin and mustard. Just 5 ingredients and you have the most soothing comfort food on the table in 20 minutes flat. 
Haalu menasina saaru-Slurpy Platter
Haalu Menasina Saaru
A hand-me-down recipe from my grandmom, this Haalu menasina saaru ( literally translates to milk pepper rasam) is a rich and soupy rasam recipe that is just right for cold and nippy days. It has pepper, urad dal and channa dal as a base, cooked in milk and seasoned with cumin and mustard. Just 5 ingredients and you have the most soothing comfort food on the table in 20 minutes flat. 
Servings Prep Time
4People 10Minutes
Cook Time
10Minutes
Servings Prep Time
4People 10Minutes
Cook Time
10Minutes
Ingredients
To Roast and Grind
Seasoning
Binding Agent
Instructions
  1. To begin making the haalu menasina saaru, lets start by roasting and grinding the ingredients under 'Roast and Grind'.
  2. Add ghee in a small round bottomed pan and roast the pepper, urad dal and channa dal one by one until they pepper starts crackling and the dals are slightly brown, on medium heat. Just when you are about to turn off the stove, add the grated coconut and give it a stir. Allow it to cool and grind the roasted mixture along with coconut.
  3. Transfer the ground mixture to another vessel and add a bit of water (You could also add water to the mixer and give it a quick shake, so that it cleans up the left overs in the mixer and you could use it in the rasam). Add salt and once it starts boiling, add ½ cup of milk and let it boil for another five minutes until the liquid reaches a slightly thick consistency.
  4. Meanwhile, add a teaspoon of ghee in a tadka pan and and temper it with the mustard, jeera, hing, dried red chilli and add curry leaves. Add this to the rasam and enjoy while it is hot or serve it with a bowl of steamed rice.
Recipe Notes
  •  It is very important to maintain medium flame while making this rasam. Else it would burn all the ingredients which will turn the rasam bitter.
  • You can use coconut milk instead of the regular milk for a vegan version. But it is invariable to use it since it is the main binding agent. 


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