Togarikaalu Saaru

As the season going around is Avarekalu Season. Just before this the Togarekalu season starts. Reminds me of the fresh avarekalu and togarekalu back in Bengaluru. It was such a fun peeling and taking out the peas from the pods. I developed the taste of togrikalu and avarekalu after my marriage. I have simply replaced the fresh togarikalu with a frozen store bought bag. Here goes the recipe.
Prep Time
5 Minutes
Cooking Time
20-25 Minutes
4-5 People
Pigeon Peas / Tuvar Lilva / Togari Kaalu
Toor Dal
Tamarind paste
Salt / Jaggery
Turmeric Powder
Curry Leaves
Coriander Leaves
2 Cups
¼ Cup
1 Tsp.
To Taste
½ Tsp.
1-2 Tsp.
A Few
To Garnish
To Grind
Baked Tomato
Grated Coconut (fresh / frozen)
1 Medium
1 Tbsp.
Oil / Ghee
1 Tsp.
1 Tsp.
A Pinch
1.     Cook the dal, tuvar lilva, tomato and with enough water in a pressure cooker for 3-4 whistles.
2.     Grind the pressure cooked tomato and coconut together to a smooth paste and set aside.
3.     Add ½ cup water to the cooked dals. To this add tamarind paste, salt, jaggery, curry leaves and turmeric powder. Let it boil. Now to this boiling mixture add the ground coconut paste and let it boil.
4.     Add rasam powder to the boiling mixture and mix well. Let it boil for 5 minutes.
5.     Make the mustard seasoning and pour it over the Rasam and garnish with coriander leaves. Togarikalu saaru ready to serve.


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