Katacha Rassa (Gravy)
Katacha (ka-taa-cha) rassa (gravy) is essentially the gravy made with the kat (broth) left over post cooking the dal for puran for puran poli.
This tastes amazingly good especially with the soft sweet puran polis. It also tastes very good with plain steamed rice especially when the rassa is leftover(calling it stales takes heart) and rice is fresh and piping hot.
Ingredients
1 cup of the Kat/ Broth (chana dal boiled water)
2 tbsp on dry coconut flakes/ pieces
1" ginger thinly sliced
3-4 garlic flakes
1 large onion thinly sliced
1/2 tspn white sesame seeds
1 tspn coriander-cumin powder
1/2 tspn garam masala powder
2 tspn tamarind pulp
2 tbsp fresh grated coconut (optional)
1/2 cup coriander leaves
1 tbsp cooked and mashed chana dal(optional)
1 tbsp jaggery (optional if you are making along with the puran poli)
1 tspn red chilli powder
1 tspn turmeric powder
salt to taste
oil to cook
1/2 tspn mustard seeds
1/2 tspn cumin seeds
a pinch of asafoetida
1 large spoonful of curry leaves(2-3 sprigs with stem)
Method
1) Roast the sliced onions, ginger, garlic, dry coconut, sesame seeds, fresh grated coconut, individually. You can use oil if required.
2)Grind the roasted ingredients along with fresh coriander, coriander-cumin powder, tamarind pulp to make a fine paste.
3) In a large sauce pan, heat the oil and add the mustard seeds. When they start cracking up, add the asafoetida & the cumin seeds. When the cumin seeds start cracking, add the curry leaves.
4)Add the roasted paste to the oil and saute for a minute. Add the turmeric and red chilli powder and stir.
5) Add the chana dal paste, Kat(broth), salt, turmeric, red chilli powder and saute again.
6)Add more water to get desired consistency (rasam consistency).
7)Let it come to boil and then reduce the heat and let it simmer for a while.
Serve with rice or puran polis.
2 pennies worth
A large bowl of warm milk with a spoonful of home made ghee, puranpolis smothered with home made ghee and a steaming hot bowl of the katacha rassa. Pull out the poli to clinch a small piece , dip it in the rassa and devour. The puran morsels falling in the plate to be transferred to the milk bowl to let it soak the milk. Continue until you are 75% full. End your meal by slurping in the milk puran mixture. Polish your plate and head straight to bed.
This tastes amazingly good especially with the soft sweet puran polis. It also tastes very good with plain steamed rice especially when the rassa is leftover(calling it stales takes heart) and rice is fresh and piping hot.
Ingredients
1 cup of the Kat/ Broth (chana dal boiled water)
2 tbsp on dry coconut flakes/ pieces
1" ginger thinly sliced
3-4 garlic flakes
1 large onion thinly sliced
1/2 tspn white sesame seeds
1 tspn coriander-cumin powder
1/2 tspn garam masala powder
2 tspn tamarind pulp
2 tbsp fresh grated coconut (optional)
1/2 cup coriander leaves
1 tbsp cooked and mashed chana dal(optional)
1 tbsp jaggery (optional if you are making along with the puran poli)
1 tspn red chilli powder
1 tspn turmeric powder
salt to taste
oil to cook
1/2 tspn mustard seeds
1/2 tspn cumin seeds
a pinch of asafoetida
1 large spoonful of curry leaves(2-3 sprigs with stem)
Method
1) Roast the sliced onions, ginger, garlic, dry coconut, sesame seeds, fresh grated coconut, individually. You can use oil if required.
2)Grind the roasted ingredients along with fresh coriander, coriander-cumin powder, tamarind pulp to make a fine paste.
3) In a large sauce pan, heat the oil and add the mustard seeds. When they start cracking up, add the asafoetida & the cumin seeds. When the cumin seeds start cracking, add the curry leaves.
4)Add the roasted paste to the oil and saute for a minute. Add the turmeric and red chilli powder and stir.
5) Add the chana dal paste, Kat(broth), salt, turmeric, red chilli powder and saute again.
6)Add more water to get desired consistency (rasam consistency).
7)Let it come to boil and then reduce the heat and let it simmer for a while.
Serve with rice or puran polis.
2 pennies worth
A large bowl of warm milk with a spoonful of home made ghee, puranpolis smothered with home made ghee and a steaming hot bowl of the katacha rassa. Pull out the poli to clinch a small piece , dip it in the rassa and devour. The puran morsels falling in the plate to be transferred to the milk bowl to let it soak the milk. Continue until you are 75% full. End your meal by slurping in the milk puran mixture. Polish your plate and head straight to bed.
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