“Chane Saaru (Whole Bengal Gram Saar) with addition of Kokum/ Aagal” … Here is a delicious saar prepared out off the cooked Bengal gram water with addition of aagal which is a concentrate of kokum … tastes wonderful with strong loshney panna/ garlic tadka … delicious saaru ready to be served with rice along with other dishes or you can serve it steaming hot as appetizer too … Yummilicious …
** This Saar is done from the thick liquid/ saar obtained from draining the Black Chana after being pressure cooked. Pressure cook black chana (soaked overnight or at least 8 hrs) with just required amount of water in pressure cooker to 4-5 whistles. When the pressure drops open the lid add another 2 cups of water and bring the whole thing to a good boil. Leave it aside for a few hours. Say around 5-6 hours. This thickens the liquid in which the chanas were cooked and you get good thick chana saar for making of Chane Saar. You can prepare the same with addition of kokum or tomatoes and season either with garlic or mustard seeds and curry leaves too. They are taste good and are always served with rice in Konkani Saraswats home. I am sharing a few links at the bottom where in you can check out the same saar with minute difference. Do try them out, if you do not like to have it with rice, you can even relish it hot as a soup.
** “Kokum Aagal” as known in Marathi language, is a concentrate form of kokum syrup which is used in curries or in preparation of sol kadhi in Maharashtra State. This comes in very handy to be used instantly for many dishes and is my recent purchase as till date I knew of the sweet syrup but not about the salty one. There is so much to learn in cooking that, it is a never ending process and I simply love it, gives me utmost satisfaction when the dishes turn out great and I see appreciation in the eyes of those who relish the same. A few teaspoons is all that is needed to be added to curries or saar or sol kadhi preparations and you are done. So, do purchase a bottle and use it. I have already tried it with Kulith/ horse gram saar and will be definitely trying out other saars too just like how I did with this one and also will try adding on this on to different dishes, so you will be seeing more of it for definite. Do try this saar and also browse through Blog for other dishes and give them a try.
** Here is my Recipe for “Chane Saaru (Whole Bengal Gram Saar) with addition of Kokum/ Aagal” ... My Style ....
** For Preparation of the Saar I have used about 3 cups of thick chana cooked water ie which we call saar to which I added 2 cups of water. Add about 4 tblsp of “Aagal/ Concentrated Kokum Syrup”, salt to taste and bring to a rolling boil, then simmer and let cook while we prepare for the seasoning.
** For Tempering/ Seasoning/ Pannaka : Heat 1-2 tsp oil in a small kadai add in about 10-15 small sized chopped garlic crushed with a heavy weight or you can peel of the skin and use to, either way your choice. Fry for a 1-2 minutes till the color changes slightly, then add in 4-5 dry red chillies chopped to bits. When they both get a bit brown remove from and pour over the boiling saar and mix well.
** Let the saar continue to boil for another 2-3 minutes and then remove it, cover it and keep it aside for 10-15 minutes for the flavours and spices to get seeped well into the saar and then it is ready. However, if it has cooled down, do not worry, bring it to a boil on high heat and serve immediately. Saar should always be served hot be it for relishing as a soup of with rice otherwise the taste is actually lost.
** “Chane Saaru (Whole Bengal Gram Saar) with addition of Kokum/ Aagal” is done and ready to be served. Serve hot with either rice or as an appetizer/ soup. If serving as soup just sieve the saar through a stainless steel sieve to remove the garlic and chillies as it does not taste great when you sip hot. But if serving for rice, you can serve it as it is, in my home we love munching on the seasoned garlic a lot and my hubby even relishes the red chillies fried and added to the saar. I served it in thali along with other dishes and it was simply wonderful.
** Given below are a few links to “Chane Saaru” posted in Blog before with slight variation, do check them out ….
No comments:
Post a Comment
Thanks.