KATTINA SAARU ( A sweet and spicy grain stock based classical c

Chilli paste: Chop 6 chilies roughly. Blend the chopped chillies with coriander leaves, Cumin seeds, garlic and salt to a fine paste.

Grated coconut paste : Add 1-2 cardamom, 1 medium sized piece of ginger, and a cup of grated coconut. Add little water and blend it to the finest paste.

Onion fry : Dry fry the sliced onion with curry leaves over a hot fan. Don't add any oil just dry fry it. Keep aside.

Take the juice out of soaked tamarind pulp.

So now add chilli paste, coconut paste, fried onion-curry leaves, tomato puree, tamarind pulp juice, pinch of turmeric powder and salt to the chana stock. Let it boil.

Add jaggery and taste it balance the salt according to your taste.

Tempering (Tadka) : Here it's the typical tadka for this authentic curry. Fry mashed garlic cloves over a dry hot pan, now add little oil and ghee together, add 2 dry red chillies, Mustard seeds, pinch of Asfoetida to the boiled gravy.

Garnish with some coriander leaves. Serve hot for plain white rice.

Seems very complicated but it's as easy if you try, addict able gravy. My traditional favorite. Try it once it starts boiling aroma through your kitchen will call your family members to the dining area for sure. _Traditional_classic_healthy_tasty _FOOD

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