Creamy Moutabel also called Mutabal is part of the Middle East Cuisine is made from Roasted Eggplant. A delicious way to add in your family’s diet aubergine a very healthy but much-disliked vegetable. Serve it as a part of Mezze Platter or for the Tailgating you host next?
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.
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)
- Mustard seeds
- Curry leaves
- Red chillies
- 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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