Hurli kattin saaru

Kattin saar is basically a curry made of the “kat” or stock obtained by cooking lentils like chana dal, black eyed peas (alsandi) or even hurli! Did you know that? So anytime you make hurli or alsandi kaalu, you can make kattin saar. Doesn’t always have to be in conjunction with chana daal preparation.

Ingredients:

Hurli kattu (watery part), curry leaves, turmeric powder, 2-3 cloves of garlic chopped and diced, 1 table spoon cooking oil, masale khara 1 table spoon, cumin powder 1 tea spoon, dhania powder 2 tea spoons,  mustard and cumin seeds and  asaphotida (hingu) for seasoning, tamarind paste 1 tea spoon, jaggery or brown sugar powder 1 tea spoon, salt to taste. 

Process:

  • 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 tea spoon tamarind paste and heat to boil.
  • To this add 1 tea spoon jaggery or brown sugar, 1 tea spoon masale khara or chilli powder, salt to taste and boil for 5 minutes.

Tips and Tricks:

You can garnish with fresh chopped cilantro (coriander) if needed.

Typically Served With:

Rice

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.

Ingredients:

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

Process:

  • 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.

Menthe byaali :)

Menthe (fenugreek) leaves cooked in daal is another one of my all time favourites! Its not always true that tasty food is usually unhealthy. This serving is rich in iron and proteins..this recipe is with fully cooked lentil (udar byali).

Ingredients:

2 cups fresh clean methy leaves- coarsely cut, 2 cups cooked turdal (toor dal), 4 cloves of cut and pounded (crushed) garlic, 2 green chillies cut into longitudinal pieces, 1 tomato finely cut (optional), 1 small onion finely cut, 1/2 lemon, cumin seeds, mustard seeds and asafoetida for seasoning, 1 teaspoon cumin powder, 1/4 teaspoon turmeric powder, 1 teaspoon sugar, salt to taste and 2 tablespoons vegetable oil.

Process:

  • Heat oil in a vessel.
  • Season with cumin seeds, mustard seeds and hing.
  • When the mustard seeds crack, add cut and pounded garlic and the cut green chillis.
  • When the garlic turns brown add turmeric powder and cut onion and allow it to turn reddish brown.
  • Now add cut methy leaves and salt and cook with the vessel covering it with a lid for 5-7 min.
  • Add cut tomato pieces and leave for 2 minutes on low fire.
  • Add cooked dal and salt and mix well and cook for 2 minutes.
  • Add lemon juice and cumin powder, mix well and cook for 1 minute.

Tips and Tricks:
Add ghee to the daal for an extra yummy flavour!

Typically Served With:
Serve hot with chapati, roti or rice.

Zunka (Jhunka)

Zunka is a quick recipe that is tasty and has high protein. It must be eaten hot. This is also called pitla. There is another variation called jhunkad vadi that I’ll post later. This is a good recipe to keep in your back pocket especially when unexpected guests arrive.

Ingredients:

2 cups besan flour, 2 medium size onions, 2 table spoon ground chili + garlic paste, 1 tablespoon vegetable oil, mustard seeds, cumin seeds, asafoetida (hing) , 1 tea spoon turmeric powder ,1 tea spoon cumin powder, ½ cup tamarind paste, 1 table spoon jaggery or brown sugar, 1 table spoon roasted peanut powder, 1/4 cup fresh chopped coriander (cilantro) and salt .

Process:

  • Chop onion into small pieces.
  • Heat a tablespoon of oil in a cooking vessel.
  • Add cumin seeds and mustard seeds.
  • When mustard seeds break or crackle, add a pinch of asafoetida and cut pieces of onion.
  • Allow it to turn brownish on low fire for a couple of minutes.
  • Add ground green chili +garlic paste and turmeric powder, and heat for 2 minutes.
  • Then add 4 cups of water and ½ cup tamarind water.
  • Add 1 table spoon jaggery and  peanut powder and salt to taste.
  • Allow it to boil.
  • To the boiling mixture add besan floor in small portions with constant stirring to prevent lump formation.
  • Close the vessel with a lid and cook  for 5-7 minutes on low fire.
  • Add coriander to garnish.

Tips and Tricks:

  • Adding hing to the seasoning reduces gas formation.
  • You can make a paste of besan in a little water and add that to the water so that it mixes quickly and prevents the formation of lumps.

Typically Served With:

This goes well with chapatis, rotti (bhakri) and sometimes with rice too (depending on your tastes).

Khar Byali

Kharbyali is toordal curry that is a major specialty of Lingayat food! And my favorite way to eat it is with dry rotti (a day old), some fresh vegetables like cucumber, onion and “gida” – a stem of fresh coriander (cilantro). If I have hesar kaal and jhunkad vadi on the side, I call it heaven. The part about posting around noon is that you start craving to eat exactly that and realize you have to work and so can’t do it. BTW, when we were kids, we lovingly called this Appajin Saar (daddy’s saar).

Ingredients:

Turdal 2 cups, 1 onion, 1 garlic, 2 tomatoes, tamarind paste, brown sugar (jaggery), masale khara, salt,coriander leaves, curry leaves, mustard, cumin seeds, hing (asafotida) and  water.

Process:

  • Cook turdal in pressure cooker for 7 min after attaining maximum pressure.
  • Chop onions, tomatoes, peeled garlic in to small pieces.
  • Also finely chop coriander leaves (cilantro).
  • Heat oil in a vessel. Add cumin and mustard seeds and wait for them to crackle.
  • Later add a pinch of asafoetida, crushed garlic and curry leaves.
  • When the garlic turns golden brown, add onion and cook till it is golden brown.
  • Add chopped tomato, wait for 2-3 minutes.
  • Now, add 1 cup of tamarind water, 1 spoon brown sugar (jaggery), 1 table spoon masale khara (masale chilli powder) and salt to taste.
  • Allow to boil for 2-3 minutes.
  • Transfer the cooked dal into this and boil for 5 to 10  minutes.
  • Put finely chopped coriander and stop heating.

Tips and Tricks:

  • You can use tamarind paste to make tamarind water.
  • You can use brown sugar instead of jaggery.

Typically Served With:

Khar byali can be eaten with rice. It also goes well with Jawar (Sorghum) rotti.

Kattin Saar

Kattin saar is a kind of soup/curry that you eat with holige, rice or any meals. The “kat” is usually got from boiling lentils. Typically “kat” comes from boiling channa daal in water. However you can also use “kat” from black eyed peas (alasandi kat), hurali kat etc to make the saar below. I do not know if “kat” has an english name, so I will call it “lentil stock” (like the stock used in soups).

Ingredients

Mustard seeds, Cumin Seeds, Asafoteda, Garlic (pieces or crushed), curry leaves, dhania powder, jeera powder, garam masala powder, oil, tamarind water, jaggery, salt.

Process:

To Make “kat”:

  1.  Boil water and put washed chana in it.
  2. Continue to boil until the daal is soft and water is thick.
  3. Filter the water and keep aside (this water is called “Kat”).

You can also use “kat” from other lentils (kaal). In such cases, you cook the kaal in the cooker. Drain the water and use that as the “kat”.

To make the kattin saar: 

  1. In a vessel, heat oil. Once the oil is heated, turn the heat to low.
  2. Add mustard seeds, cumin seeds (after the mustard seeds crackle), asafoteda, garlic, dhania powder, jeera powder, garam masala powder in the oil.
  3. Add tamarind water, jaggery and salt.
  4. When this starts boiling, add the kat.
  5. Then add masale khara. If you do not have masale khara, you can add green chilli paste in the seasoning above.

Tips and Tricks:

  • Usually when you make holige, you use chana dal. So while cooking it, you boil it in water and drain extra water. Use that water to make kattin saar.

Typically Served With:

Holige, Kadabu, Rice