A quintessentially Hyderabadi dessert called Khubani ka Meetha Recipe. The beautiful colour and flavours makes this dessert irresistible. The apt Urdu word is “Shahi”or Royal!
K for Katin Saar or Kat chi Amti
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 teaspoon Rasam masala
- 2 teaspoon 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.
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Pavani says
Such a healthy, nutritious, delicious and addictive rasam 🙂
Priya says
Archana, trust me initially i chosed this katchi amti for K ,but i changed my mind and went for kokum kadhi, loving that saar.
Srivalli says
We too make something similar..very nice one..
cookingwithsapana says
Delicious and mouth watering rasam...
Sandhya Karandikar says
This is something made whenever Puranpolis are made. It is a delicious treat.Very tasty and eaten with rice.
manjula says
very very healthy and delicious rasam 🙂 very innnovative idea !! wud love to taste .. looks so appealing !!
Chef Mireille says
a different rasam..looks yummy
Preeti Garg says
Wow.. look so delicious and tasty
Janani says
wow what a flavorful dish guess it will be so good with rice got to try it for sure.
harini says
I am positive this is very addictive !!
PJ says
Very new to me and totally love it Archana.No wonder your daughter couldn't stop drinking it!
Vaishali Sabnani says
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.
Gayathri Kumar says
This looks super inviting Archana. Can understand why your daughter wanted it daily...
Sowmya says
super refreshing and very addictive!!
Sowmya
Sreevalli K Emani says
Sounds yum & refreshing..
Rajani says
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!!
veena says
Amma would make this when we stayed at Raichur...looks very refreshing!
Sandhya Ramakrishnan says
I have never tried rasam with channa dal water. Sounds delicious 🙂