Rice starch rasam / Ukku thili saaru / Ganji saaru recipe
Can you make a rasam by using rice starch? Yes, you can. So, don’t waste the starch of cooked rice. This recipe is originated by Tulu Brahmin community from Karnataka. In Tulu language “Ukku thili” means, the starch of cooked rice. Very easy to prepare and best recipe for bachelors.
Servings: Serves 2
Ingredients:
For starch:
1 cup rice (white rice/red rice/basmati rice)
5–6 cup water
For saaru:
¼ cup curd or yogurt
¼ cup onion, finely chopped (optional)
3 tsp coriander leaves, finely chopped
1 green chili
Salt to taste
For tempering:
2 tsp coconut oil
1 tsp mustard seeds
A pinch asafoetida (hing)
Few curry leaves
Method:
A. Cook the rice to collect the starch:
In a large pot, boil 5–6 cups of water on medium-high flame. Wash the rice and drain the water completely. Now add, well washed rice into a boiling water, cover the lid and cook for 3 mins. Then, remove the lid and cook them again on medium flame. The rice will take 15–20 mins to cook completely (depending on the rice quality). Lift out a few grains of rice by spoon and press it between fingers. If its soft and cooked well, then turn off the flame. Sieve the rice through a colander (or a sieving cloth) and collect the starchy water. Now the rice starch is ready.
B. Prepare the saaru:
- If the rice starch is still hot, add onion, green chili, salt and mix well. (If it’s not, you can reheat the starch just for dissolve the salt.)
- Let the rice starch cool down. Then add yogurt and mix thoroughly. (Do not add the yogurt into the hot rice starch.)
- In a small pan, heat coconut oil, add mustard seeds, asafoetida, curry leave and let it splutter.
- Now pour the tempering over the saaru and garnish with chopped coriander leaves. And its ready to taste.
- Serve the tasty and healthy saaru with steamed rice (which you have prepared early).
Note:
- You can use any kind of rice for this saaru.
- Enjoy the saaru with rice or you can drink it as it is.
- Do not reheat the saaru after adding the yogurt.
