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

Name: KATTINA SAARU (“ A sweet and spicy grain stock based classical c
Total time: 1500 s
Cuisine: Indian
Ingredients: Chana daal stock; As required Jaggery; 6 green chillies (chopped); 2+2 tsp Cumin seeds (for paste) +2 (for tempering); 50 ml Oil; As required Tamarind pulp 50 grams soaked in water; Pinch turmeric powder; 2 Garlic medium pieces (1for chilli paste+1for coconut paste); 1 cup grated coconut; 3-4 tomatoes pan fried; 1 Onion big, very thinly chopped (as like onion pakoda); Handful Coriander leaves for chilli paste as well as garnishing; 2-3 Garlic for pasting as well as pan frying for tempering; 4-5 Curry leaves for pan frying as well as tempering; 2-3 tbsp ghee for tempering; 2 Red chillies for tempering; 1-2 tbsp Mustard seeds; 1 pinch Asafoetida (Hing); to taste Salt

Shridhar G Chalawadi @cook_12360010

Hubli_Banglore_Manglore

What comes on your mind when you think of festivals with your regional aspects ? It's a feast combo for sure,..... In my last recipe for " Holige " I said to collect the stock of boiled chanadaal. That particular stock is called " Kattu " in my mother tongue kannada. So here today am sharing a very classical authentic recipe for " KATTINA SAARU " ( Curry made out of chanadaal stock ). A north karnataka's festive must cook recipe from moms kitchen. Where my love generated for traditional food culture.

Shridhar G Chalawadi @cook_12360010

Hubli_Banglore_Manglore

Saved

Ingredients

25minutes

Chana daal stock
As requiredJaggery
6green chillies (chopped)
2+2 tspCumin seeds (for paste) +2 (for tempering)
50 mlOil
As requiredTamarind pulp 50 grams soaked in water
Pinchturmeric powder
2Garlic medium pieces (1for chilli paste+1for coconut paste)
1 cupgrated coconut
3-4tomatoes pan fried
1Onion big, very thinly chopped (as like onion pakoda)
HandfulCoriander leaves for chilli paste as well as garnishing
2-3Garlic for pasting as well as pan frying for tempering
4-5Curry leaves for pan frying as well as tempering
2-3 tbspghee for tempering
2Red chillies for tempering
1-2 tbspMustard seeds
1 pinchAsafoetida (Hing)
to tasteSalt

Saved

Steps

25minutes

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
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