Practical Method to Homemade 5-Star KATTINA SAARU (“ A sweet and spicy grain stock based classical c

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We hope you got insight from reading it, now let's go back to kattina saaru (“ a sweet and spicy grain stock based classical c recipe. To make kattina saaru (“ a sweet and spicy grain stock based classical c you need 19 ingredients and 9 steps. Here is how you cook it.

To cook an extraordinary KATTINA SAARU (“ A sweet and spicy grain stock based classical c, below are the ingridients required:

1. Get of Chana daal stock.
2. Provide As required of Jaggery.
3. Prepare 6 of green chillies (chopped).
4. Get 2+2 tsp of Cumin seeds (for paste) +2 (for tempering).
5. Prepare 50 ml of Oil.
6. Use As required of Tamarind pulp 50 grams soaked in water.
7. You need Pinch of turmeric powder.
8. Prepare 2 of Garlic medium pieces (1for chilli paste+1for coconut paste).
9. You need 1 cup of grated coconut.
10. Get 3-4 of tomatoes pan fried.
11. Take 1 of Onion big, very thinly chopped (as like onion pakoda).
12. Provide Handful of Coriander leaves for chilli paste as well as garnishing.
13. Get 2-3 of Garlic for pasting as well as pan frying for tempering.
14. Prepare 4-5 of Curry leaves for pan frying as well as tempering.
15. Provide 2-3 tbsp of ghee for tempering.
16. Get 2 of Red chillies for tempering.
17. Prepare 1-2 tbsp of Mustard seeds.
18. Prepare 1 pinch of Asafoetida (Hing).
19. Prepare to taste of Salt.

After preparing the materials, next you are good to make your appetizing KATTINA SAARU (“ A sweet and spicy grain stock based classical c by following the instructions on this section:

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.

It goes great with Idli / Dosa/ Pongal / Paddu (Paniyaram) and we all loved the tangy-crunchy proteinicious dip with our morning breakfast. Adjust water or stock as necessary. Serve hot with a dash of crushed black pepper and more salt if required. Retain the lentils with the cooked water. Puree the cauliflower with half of the vegetable stock leaving a few crisp florets for garnish.

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

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