Kattina saaru also known as hoornada saaru is a tasty dish prepared in Karnataka households during auspicious occasions and festivals.
Cuisine: Karnataka
Time required: 25 minutes + Hoorna making time
Ingredients:
1 Cup Cooked Thogaribele / Tuvar Dal / Pigion Pea / Red Gram Split
2 – 4 tsp Saarina Pudi / Rasam Powder
1 Lemon sized Tamarind, soaked in water
1″ piece Jaggery or according to taste
1/2 Cup Bele Hoorana / Filling used to make Holige (stuffed sweet bread)
1 tsp Jeerige / Jeera / Cumin Seeds
Few pieces of Dry Coconut
Few sprigs of Curry leaves
Few sprigs of Coriander leaves, Chopped finely
1 tbsp Oil
1/2 tsp Mustard Seeds
1/2 tsp Turmeric Powder
A pinch of Hing / Asafoetida
Salt to taste
Method:
In a large vessel, add cooked Thogaribele (Dal), Saarina Pudi, Tamarind Pulp, Jaggery, Hoorana, Salt, and Curry leaves. Let it boil for 5 minutes. If it is too thick, add a glass of water.
Burn the dry coconut and let turn black. Crush and add this to the Saaru.
Heat Oil and add Mustard Seeds, when they splutter, add Jeera, Turmeric Powder, and Hing. Add this to the Saaru and mix well.
Remove to a serving dish and serve hot garnished with Coriander leaves with plain rice.
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Thanks for reminding of a forgotten recipe. I just make an ordinary saaru or rasam these days
Why we need to burn coconut? Does it give burnt smell? Pls let me know
Yes, it gives a burnt aroma to the Saaru. My grandma used to add this and we acquired the taste.
Thanks for checking.