Festive Specials

There is a parimaala to this Saar that takes me straight back to prasada vanas in Mangalore devastanas. The spices roasting, the coconut turning golden, and that final tempering of mustard, hing and curry leaves. A familiar festive smell, even when I am far from home.One Dasara fell on a working day here, so our proper celebration had to wait until the weekend. I still made this Saar as part of a simple bhog for Devi. Sometimes that little pot is enough to bring the feeling of the festival into the kitchen.There are two ways we make Saar at home. For festivals, it is this freshly ground masala. For other days, there is Mom’s homemade Saar powder, kept ready in a jar. I make and refill mine every three months or so. After a month of eating out, a plate of Kolumbu Saar, Nuppu, Gujje Ajadina bokka Sandige was just the taste of home I wanted.Here are both ways from my Saar highlight: the freshly ground version for when there is time to roast and grind, and the powder to keep ready for another day’s meal. Either way, hot rice is waiting.