Take a little time with the roasting. Roast the coconut until golden-brown. Separately roast the coriander, cumin, urad dal, peppercorns, fenugreek and Byadgi chillies until fragrant, keeping the heat gentle. Let everything cool before grinding.
Grind the masala. Grind the roasted ingredients with the turmeric and tamarind into a paste, adding just enough water to help the mixer along. I leave a little texture in the masala.
Start with the tempering. Heat a little coconut oil in a pot. Add the mustard seeds and let them splutter, then add the curry leaves and hing. That familiar parimaala has already begun.
Add tomato if you like. Chopped tomato brings extra tanginess. Add it at this stage if using it. You can also add 2 tablespoons of cooked dal.
Add the masala. Stir in the ground paste and salt. A small piece of jaggery can go in now, if you like that touch of sweetness.
Thin it into Saar. Add water until the consistency is thin and easy to pour over rice. Bring it to a boil and cook until the tomatoes, if added, are tender and the masala is cooked through.
Serve piping hot. Freshly cooked rice and a ladleful of Saar. Gujje Ajadina and Sandige alongside make it a lovely plate of home.
