K for Katin Saar or Kat chi Amti

kat in saar 2

I have already said I will like to pass on some traditions to my daughters so I had made Holgi/Puran Poli for Holi.  The fact remains that they ate Holgi grudgingly, but  they ate.

To make Holgi/Puran poli you boil the channa dal for the hurna/puran you strain out the water in which you have boiled the channa dal and you do not discard it. It is made in a delicious saar/rasam.

When I started to make this saar/rasam I was not too confident about how it’s made. Thanks to Vijaya, my friend who simplified the whole thing and I made it.

Since we were to have guests for dinner I went and doled out some in a bowl for my daughter, Apeksha, a connoisseur  when it comes to saar/rasam said okay for the next one week I am eating this saar/rasam  only.

And true to her word she has not looked at anything else for the last 2 days. It’s just saar/rasam  for her and her sister. In fact I had hard time getting the younger one to stop drinking the saar/rasam yet again.

The saar can be had with steamed white rice or drunk by itself. The picture you see here is the last of the saar and what the younger one has poured to drink.

Ingredients:

The yield I had was 1 ½ litres

  • Water from the boiled channa dal (approx. 1 litre)
  • The ball of hurana/ puran that did not had ground and you have kept separately
  • 1 lemon sized ball of tamarind soaked in water
  • 3 tsp Rasam masala
  • 2 tsp Red chilli powder (Optional)
  • Salt
  • Oil
  • Mustard seeds
  • Turmeric
  • Hing/asafoetida
  • Curry leaves
  • Red chillies
  • Coriander

Method:

  • I as was dal water was done 1 day in advance it was quite thick. So I added ½ litre of water and the ball of the hurna/ puran. Run the immersion mixer to mix all the ingredients. This is an optional step. The mixture was quite watery.
  • Now add the tamarind pulp, salt, masala, red chilli powder, salt. Boil for 10-15 minutes and the mixture thickens a bit.
  • Check the seasonings. The saar should be a little sour but pungent and the taste should balance out with the hurna/puran you have added. Sounds complicated? Well go by your tastes, you should like it.
  •  In a separate kadhai/wok that you use to make vagarni/bhagar/ phodni heat the oil.
  • Fry the curry leaves and set aside, fry the red chillies drain and set aside. Now add the mustard let it crackle, add the hing/asafoetida and the turmeric.
  • Pour all the oil mixture, curry leaves and chillies in the saar/rasam.
  • Serve hot garnished with coriander.

This Katin  Saar or Kat chi Amti is a part of the Blogging Marathon by alphabets that we are running. You can check us all out here.

Here is what I have been featured here till now

A Aliva che ladoo

B Baked potato

C Chana cho ras

D Drunkard’s Noodles

E Eggless Pancakes

F Fried Egg

G Gnocchi

H Hummus

I-Insalata Caprese Indianised

J Jackfruit Cake or Dhonas

bm32s (300x111)
Courtesy: Preeti

Do check out my other friends on the Marathon here.

This happens to be my 525th post. Did not expect to last so long. If it was not for you my readers then this would not have been possible.

Hi! First time here?

Well then you are Most Welcome! I hope you keep coming back for more here.

If you are my regular visitor then a big Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Face Book page. I will be happy if you can follow me on Twitter too!

Archana

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19 thoughts on “K for Katin Saar or Kat chi Amti

  1. Pavani September 11, 2013 at 2:15 am Reply

    Such a healthy, nutritious, delicious and addictive rasam 🙂

  2. Priya September 13, 2013 at 1:01 pm Reply

    Archana, trust me initially i chosed this katchi amti for K ,but i changed my mind and went for kokum kadhi, loving that saar.

  3. Srivalli September 13, 2013 at 1:33 pm Reply

    We too make something similar..very nice one..

  4. cookingwithsapana September 13, 2013 at 2:18 pm Reply

    Delicious and mouth watering rasam…

  5. Sandhya Karandikar September 13, 2013 at 5:35 pm Reply

    This is something made whenever Puranpolis are made. It is a delicious treat.Very tasty and eaten with rice.

  6. manjula September 13, 2013 at 6:08 pm Reply

    very very healthy and delicious rasam 🙂 very innnovative idea !! wud love to taste .. looks so appealing !!

  7. Chef Mireille September 13, 2013 at 9:45 pm Reply

    a different rasam..looks yummy

  8. Preeti Garg September 13, 2013 at 11:30 pm Reply

    Wow.. look so delicious and tasty

  9. Janani September 14, 2013 at 3:29 am Reply

    wow what a flavorful dish guess it will be so good with rice got to try it for sure.

  10. harini September 15, 2013 at 11:06 pm Reply

    I am positive this is very addictive !!

  11. PJ September 16, 2013 at 8:28 am Reply

    Very new to me and totally love it Archana.No wonder your daughter couldn’t stop drinking it!

  12. Vaishali Sabnani September 16, 2013 at 9:15 pm Reply

    Any rasam is fine with me….it has to be rasam..my mouth starts watering..I love this super drink….this surely is a different one.

  13. Gayathri Kumar September 17, 2013 at 9:32 am Reply

    This looks super inviting Archana. Can understand why your daughter wanted it daily…

  14. Sowmya September 19, 2013 at 5:18 pm Reply

    super refreshing and very addictive!!
    Sowmya

  15. Sreevalli K Emani September 20, 2013 at 7:37 am Reply

    Sounds yum & refreshing..

  16. Rajani September 21, 2013 at 11:06 pm Reply

    Its a new recipe for me and nothing like the ones I know, so I am coming back again to read this and understand it better at leisure….right now, I share your daughters sentiment…I can have this for two days straight!!

  17. veena September 24, 2013 at 11:03 pm Reply

    Amma would make this when we stayed at Raichur…looks very refreshing!

  18. Sandhya Ramakrishnan September 26, 2013 at 8:36 am Reply

    I have never tried rasam with channa dal water. Sounds delicious 🙂

  19. R for Rasgulla | November 8, 2015 at 10:11 pm Reply

    […] K Katin Saar or Katchi Amti […]

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