2 min read
306 words
Kattu Saaru — the rasam Amma has been making with a special ingredient.
Not your usual rasam. No dal water. No shortcuts. This one is
built on Kattu — the slow-cooked extract of black chickpeas
soaked overnight. The result is a deep, earthy broth that gets
better the longer it sits. It tastes best the next day.
This is a GSB Konkani kitchen recipe. Simple masala, a bold
garlic tadka, and patience. That is all it takes.
INGREDIENTS
For the Kattu (Chickpea Extract)
– 120g black chickpeas (kala chana), soaked overnight
– 500ml cooked extract from the chickpeas
– Salt to taste
For the Masala
– 2 tsp oil
– 1 large onion, roughly chopped
– 10 to 12 garlic cloves
– Curry leaves
– 1 tsp cumin seeds
– 1/4 tsp black peppercorns
– 10 fenugreek seeds
– 10 dry red chillies
– 2 large tomatoes, roughly chopped
– Coriander leaves
– A little tamarind
– 50g grated coconut
– 1/4 tsp turmeric powder
– 1 tbsp homemade sambar powder
– Jaggery to balance
– Salt to taste
– Water as needed
For the Tadka
– 2 tbsp oil
– Curry leaves
– 10 to 15 garlic cloves, slightly smashed
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HOMEMADE SAMBAR POWDER
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We used our own homemade sambar powder in this recipe.
Watch how Amma makes it here: https://youtu.be/VJRAnAU2ORw
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SERVE WITH
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Hot rice and a generous pour of ghee. Or sip it straight
from the bowl on a rainy evening. Either way, no regrets.
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ABOUT THIS CHANNEL
Ooru Oota Upahara means the gift of the village feast.
We document the recipes Amma has cooked her whole life —
GSB Konkani and Mangalorean dishes from the Coastal Karnataka
tradition. One recipe at a time, before they exist only in memory.
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