“Chano- Kudampuli Saaru (Whole Bengal Gram- Malabar Tamarind Saar)” … here is a delicious saaru/ saar from GSB Konkani Saraswat Cusine often prepared out off the cooked chano (whole Bengal gram) water to be served with rice during meals … this time I have prepared it with addition of kudampuli (dried Malabar tamarind) for the tart taste and I must say it tastes aromatic and wonderful with strong loshney panna (garlic tadka) … try it, tastes awesome … Yummilicious …
** The phrase “Chane Saar” means the thick cooked water obtained from draining the whole black Chana/ Bengal Gram after being pressure cooked. The cooked water obtained from all such whole pulses is always prepared separately as saaru/ saar by adding spices, tartness etc. by GSB Konkani Saraswats to be served during meals. It tastes awesome and if you have never tasted or tried them it’s high time you do so. I am sure your family will love it after all everybody loves sipping it hot or relishing with rice.
** Whenever I prepare Chane Upkari/ Whole Bengal Gram Bhaji/ Stir fry, I always prepare saar adding any tart ingredient with the cooked water as we love to relish steaming hot as a appetizer or served with rice during meals. Most of the whole pulses like kulith (horse gram) etc. can be prepared in the same way and I have already shared them in Blog before. I shared this chane saar (actually a repetition) as here I have added on kudampuli (sun dried Malabar Tamarind) while rest of the recipe remain same.
** For this recipe you will need to soak Whole Bengal Gram overnight or at 8 hours before you pressure cook it and then allow to rest for some time. Then the cooked water is strained and while the chana’s are prepared into desired recipes the obtained saar can be prepared into saar. You can add bimbul, tamarind paste, kokum, kudampuli, aagal, ambado, tomatoes etc. to bring in the tartness. For spice, you can add any spiced rasam/ sambar powder or chillies etc. and then season it with ghee for aromatic taste.
** I will not run into more details on the various methods in which a saaru/ saar can be prepared as I have shared plenty of recipes with details often in my Blog here. I will share a common link to them all at the end of this recipe which you can access through in leisure and try them out as and when required. Remember to always serve saaru steaming hot with rice for best of taste and I am sure you will love it. If not preferred, you can always sip it on hot as a soup/ appetizer too, it tastes excellent, just try it.
** Here is my Recipe for “Chano- Kudampuli Saaru (Whole Bengal Gram- Malabar Tamarind Saar)”... My Style ....
** Ingredients :
Whole Brown Chana/ Bengal Gram : 3 cups
Kudampuli/ Sun- Dried Malabar Tamarind : 4-5
Salt/ Namak/ Meeta : to taste
Toop/ Ghee : 1 tblsp
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Garlic/ Losun/ Lehsun : 4-5
Dry Red Chilly/ Sukki Mirsanga/ Sookhi Mirchi : 5-6
** As I mentioned above you need to soak the whole brown chana overnight or for atleast 8 hours. Then pressure cook it with fresh water until done and allow to rest for sometime time. The cooked water is drained and used in preparation of saar adding on any ingredient that brings in tartness and tempering with spices.
** My Method : I soak the Whole Brown Chana at night, drain the water early in the morning, rinse under running water and then pressure cook it until done. I allow it to rest for 3-4 hours, as this helps in obtaining thick water desired for saar. I then prepare the saaru the recipe of which has been shared plenty of times.
** To Prepare the Saaru/ Saar : Add Whole Brown Chana cooked water in a vessel along with required amount of water and bring to boil. Wash and add kudampuli, salt to taste and let simmer for 8-10 minutes, this helps in bringing out taste and aroma to saaru and the kudampuli too will have been cooked in well.
** Note : To the cooked whole Brown Chana water add just required amount of water to bring to desired consistency and do not thin it out much.
** For Tempering/ Seasoning/ Pannaka : Heat Ghee/ Toop in a small kadai, when hot crush the garlic/ losun cloves with a heavy weight and add to the oil and fry on medium to low heat until it slightly changes in color. (If desired you can peel off the skin of garlic, cut to pieces and add too). Now, add the dry red chillies cut to pieces and continue frying for a minute, remove and add this to the simmering saar and mix well.
** Note : I often use Ghee/ Toop for tempering saar, dals as it turns them out delicious and aromatic. I also use coconut oil/ narlel tela which too imparts and unique taste, however, its a matter of individual choice and you may use any.
** Let the saaru/ saar continue to simmer for another 2-3 minutes and then remove it, cover 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.
** “Chano- Kudampuli Saaru (Whole Bengal Gram- Malabar Tamarind Saar)” is done and ready to be served. Always serve saaru steaming 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 tempered garlic and chillies as it does not taste great when you sip it on. However, 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 ….
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