Devasthana Saru (Amchi Kodial)

                     If any one of you got a chance to participate in the GSB temple Samaradhana in and around Mangalore – you will get to know  the unique taste of this droolicious“Saru” and its heavenly combination  with raw rice.   This is so mouth watering when it is prepared in the temple feast and hence it is prepared in huge quantities.  Amchi kodiyal says,  this is the king of all sarus. It is also compulsorily prepared in the houses for the festival feasts like “ Chavthi”, Ananthachathurdhashi Vratha etc and is  also prepared in the normal days too.  Here I give the authentic basic recipe.  But many experienced chefs has done many innovations  to  this Saru and that too I will mention for your information (refer note).  So  here is the Amchi Kodialcho Parmalie sarache recipe.
  • Coconut gratings …..1 tbsp
  • Coriander seeds …..4 tsp
  • Cumin seeds……..1 tsp
  • Methi seeds……… ¼ tsp
  • Red chillies…………4 to 5
  • Tamarind…….small gooseberry size.
  • Hing……..a chick pea size
  • Jaggery…….. small gooseberry size
  • Tomato……..1 big
  • Green Chillies….., 2
  • Coriander leaves –  a small bunch.
  • Coconut oil……..3 tsp (for roasting and seasoning)
  • Mustard seeds………….1½ tsp
  • Curry leaves…….few
  • Salt to taste.
  1. The above mentioned ingredients are for 1 litre Saru.
  2. Chop tomato, coriander leaves and slit green chillies. Keep aside
  3. Dissolve Hing in little water. Keep aside.
  4. Roast coconut gratings, coriander seeds, cumin seeds, methi seeds and red chillies separately one by one using little oil. Keep aside for cooling.
  5. Grind all roasted items with tamarind to a fine paste using water.
  6. Boil this Masala adding 1 litre water.
  7. Add jaggery, chopped tomato, slit green chillies, and salt.
  8. Cook it  in low flame till the tomato become soft and mushy.
  9. Add chopped coriander leaves.
  10. Season with mustard seeds and curry leaves.
  11. Now add hing water and bring it to boil
  12.   Saru is ready to serve with hot rice.
  13. In temples they do not add Hing  for “Naivaidya” Saru
  14. But they add hing water before serving saru for Samaradhana.


    1. Now a days it is seen in some temples on enquiry that coconut gratings are not used.
    2. And also that Tomato puree is used instead of adding chopped tomato.
    3. It is seen in some homes that, Haldi is used instead of methi seeds
    4. At home you can roast hing adding oil and can grind with other masala ingredients.

15 replies to “Devasthana Saru (Amchi Kodial)

  1. Lovely Pictorial Demo dear Jayashri of this yummy Saaru….Thank you so much…We all liked it very much…One more good news I wanted to share with you is that Amma my Mil ( now 98 years old was reminded of her hometown Vitla, and commented praising it was just like their temple..Shri Ananteshwar temple Saaru!!


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