Alsandi Kattin Saar

Tili saaru or kattin saaru is typically made when we make holige, kadabu or any of the desserts with chana dal. However you can also make it with alsandi kattu or hurali kattu. The liquid that you drain out after cooking alsandi or hurali kaalu is used as “kat”. This is a kind of vegetable stock that makes the curry denser.


Alsandi kattu (watery part), curry leaves, turmeric powder, 2-3 cloves of garlic cut and pounded, 1 table spoon cooking oil, masale khara 1 table spoon, cumin powder 1 tea spoon, dhania powder 2 tea spoons, mustard and cumin seeds, asaphoetida (hingu), tamarind paste 1 tea spoon, jaggery or brown sugar powder 1 tea spoon, salt to taste


  • Heat oil in a vessel.
  • Season with cumin seeds, mustard seeds, asaphotida and then garlic.
  • When garlic turns brown, add turmeric powder, cumin and dhania powder and curry leaves.
  • Then add 2 cups water containing 1 spoon tamarind paste, add a spoon of jaggery , salt to taste and bring it to boil.
  • To this boiling mixture, add alsandi water(kattu) and 1 spoon masale khara and boil for 5 minutes. 

Typically Served With:

Serve hot with rice and ghee.


One Response

  1. Hello Harsha,

    Very nice website on north karnataka receipes. Today i tried this alasande kattin saar and was so very tasty. I aldready had khara masale from friend and just tried today. I like lingayat style food so much being studied in Hubli and this website is fulfilled my dream to eat those dishes.
    Thanks a lot.

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