This is another kind of rasam, the name “Kattina Saaru” comes from Kannada language meaning filterate and “saaru ” is rasam. Here, the water that is used in cooking the tuvar dal, is used for the rasam and the cooked dal, that is the residue, is used to make a special kind of sweet, stuffed pancakes (holige) or alternatively can be used to make dal fry.
Tur dal 250 grams
Tamarind lemon sized ball
Rasam powder 3tsp
Jaggery marble sized ball
salt to taste
mustard 1/2 tsp
turmeric powder 1/4 tsp
curry leaves a few
coriander leaves for garnishing
Pre requisites :
- Cook dal with sufficient quantity in the pressure cooker. If water is less, add some more and allow to stand for sometime before using.
- Soak tamarind for half an hour in water,
- Chop tomato into small pieces,
To make :
Take a pan and add the ghee to it. Make seasoning by adding the mustard seeds, when they crackle, add the asafoetida and turmeric powder. To it , add the chopped tomato and salt along with sufficient quantity of water. Adding of water, will prevent the tomatoes from getting burnt. When cooked, add the tamarind pulp, rasam powder, chilly powder, jaggery along with a few curry leaves. Let boil for sometime. Now, add the dal water to it. If you find it less, add some more water to the cooked dal, let stand for awhile before pouring it. Allow to boil on a low flame. Kattina Saru or Special rasam is ready to serve.
Note : This needs a slightly more of tamarind pulp and jaggery than the previous make.
Hope you liked these two rasams of mine. Would love to have your feedback.
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