KATTINA SAARU (“ A sweet and spicy grain stock based classical c
KATTINA SAARU (“ A sweet and spicy grain stock based classical c

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, kattina saaru (“ a sweet and spicy grain stock based classical c. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to prepare a few components. You can cook kattina saaru (“ a sweet and spicy grain stock based classical c using 19 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make KATTINA SAARU (“ A sweet and spicy grain stock based classical c:
  1. Get Chana daal stock
  2. Take As required Jaggery
  3. Make ready 6 green chillies (chopped)
  4. Prepare 2+2 tsp Cumin seeds (for paste) +2 (for tempering)
  5. Take 50 ml Oil
  6. Get As required Tamarind pulp 50 grams soaked in water
  7. Take Pinch turmeric powder
  8. Take 2 Garlic medium pieces (1for chilli paste+1for coconut paste)
  9. Get 1 cup grated coconut
  10. Prepare 3-4 tomatoes pan fried
  11. Make ready 1 Onion big, very thinly chopped (as like onion pakoda)
  12. Get Handful Coriander leaves for chilli paste as well as garnishing
  13. Take 2-3 Garlic for pasting as well as pan frying for tempering
  14. Prepare 4-5 Curry leaves for pan frying as well as tempering
  15. Prepare 2-3 tbsp ghee for tempering
  16. Make ready 2 Red chillies for tempering
  17. Get 1-2 tbsp Mustard seeds
  18. Prepare 1 pinch Asafoetida (Hing)
  19. Take to taste Salt

Kattina saaru - a semi-sweet rasam using jaggery. Jeerige saaru - made with jeera, cumin. HuraLi saaru - another healthy rasam made with horse-gram. Mysore Rasam - A fragrant soup made with fried grams/dals.

Instructions to make KATTINA SAARU (“ A sweet and spicy grain stock based classical c:
  1. Chilli paste: Chop 6 chilies roughly. Blend the chopped chillies with coriander leaves, Cumin seeds, garlic and salt to a fine paste.
  2. Grated coconut paste : Add 1-2 cardamom, 1 medium sized piece of ginger, and a cup of grated coconut. Add little water and blend it to the finest paste.
  3. Onion fry : Dry fry the sliced onion with curry leaves over a hot fan. Don't add any oil just dry fry it. Keep aside.
  4. Take the juice out of soaked tamarind pulp.
  5. So now add chilli paste, coconut paste, fried onion-curry leaves, tomato puree, tamarind pulp juice, pinch of turmeric powder and salt to the chana stock. Let it boil.
  6. Add jaggery and taste it balance the salt according to your taste.
  7. Tempering (Tadka) : Here it's the typical tadka for this authentic curry. Fry mashed garlic cloves over a dry hot pan, now add little oil and ghee together, add 2 dry red chillies, Mustard seeds, pinch of Asfoetida to the boiled gravy.
  8. Garnish with some coriander leaves. Serve hot for plain white rice.
  9. Seems very complicated but it's as easy if you try, addict able gravy. My traditional favorite. Try it once it starts boiling aroma through your kitchen will call your family members to the dining area for sure. _Traditional_classic_healthy_tasty _FOOD - - #INSPIREDCHEFF - #wings2cooking_simiZkitchen

HuraLi saaru - another healthy rasam made with horse-gram. Mysore Rasam - A fragrant soup made with fried grams/dals. Bus Saaru - Deriving its name from "busodu" (Kannada), which is the act of draining water from boiled vegetables/greens/lentils. Serve hot with a dash of crushed black pepper and more salt if required. Retain the lentils with the cooked water.

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