My best memory of this dish is when my mom used to make Tili Saaru with Tili(cooked rice water) in our Kudremukh home. 

When I think of our kitchen in Kudremukh, I recall the biggest kerosene lamp in home placed in our kitchen lit in an Old monk bottle. We also had our pet Rambo who sat right by the backdoor and occasionally barked at every little sound that he heard. With the unbearable cold outside, we had no choice but to snuggle ourselves in front of the firewood in kitchen. Yes, majority of the cooking was done using firewood. The chulha/ole was made from mud and taste of the food cooked on ole is impeccable. 

Rice was also cooked openly on firewood. We collected the rice water and fed them to our cows. Occasionally, we used it in our cooking as well. Once such amazing recipe using cooked rice water is Tili Saaru. Tili Saaru is made by adding finely chopped onions, coriander leaves, green chillies, salt and buttermilk to Tili followed by a sizzling tempering. We slurped the Tili Saaru watching the dense star lit sky with crickets chirping in the background and Rambo sitting by our side.

Read on to get the detailed recipe of this simple dish from my childhood. 🙂

Tili Saaru | Okku Tili Saaru
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Tili Saaru | Okku Tili Saaru

Recipe by Anushree SPCourse: Lunch, DinnerCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

30

minutes

Ingredients

  • Tili (Cooked rice water) – 6 cups

  • Buttermilk – 1 cup

  • Onion small – 1

  • Green chilly or Sandige Menasu – 1

  • Coriander leaves chopped – few for garnish

  • Salt – as per taste

  • Tempering

  • Coconut oil – 1 tsp

  • Mustard Seeds – 1/2 tsp

  • Jeerige | Jeera – 1/2 tsp

  • Curry leaves – few

  • Hing – a pinch

Directions

  • Quick Steps
  • Collect the rice water once rice is fully cooked. I have used local variety of red rice called Rajamudi Akki. Sonamusari rice can be used as well.
  • To this, add chopped onions,green chillies(optional), salt and butter milk.
  • Finish the dish with a tempering of oil with mustard seeds, jeera, curry leaves and hing. Also add crushed sandige menasu and chopped coriander leaves.
  • Detailed instructions with step by step photos
  • Collect the rice water once rice is fully cooked. I have used local variety of red rice called Rajamudi Akki. Sonamusari rice can be used as well.
  • To this, add chopped onions, salt and butter milk.
  • Finish the dish with a tempering of oil with mustard seeds, jeera, curry leaves and hing. Also add crushed sandige menasu.

Happy Cooking!