Kattina saaru also known as hoornada saaru is a tasty dish prepared in Karnataka households during auspicious occasions and festivals.
Time required: 25 minutes + Hoorna making time
1 Cup Cooked Thogaribele / Tuvar Dal / Pigion Pea / Red Gram Split
2 – 4 tsp Saarina Pudi / Rasam Powder
1 Lemon sized Tamarind, soaked in water
1″ piece Jaggery or according to taste
1/2 Cup Bele Hoorana / Filling used to make Holige (stuffed sweet bread)
1 tsp Jeerige / Jeera / Cumin Seeds
Few pieces of Dry Coconut
Few sprigs of Curry leaves
Few sprigs of Coriander leaves, Chopped finely
1 tbsp Oil
1/2 tsp Mustard Seeds
1/2 tsp Turmeric Powder
A pinch of Hing / Asafoetida
Salt to taste
In a large vessel, add cooked Thogaribele (Dal), Saarina Pudi, Tamarind Pulp, Jaggery, Hoorana, Salt, and Curry leaves. Let it boil for 5 minutes. If it is too thick, add a glass of water.
Burn the dry coconut and let turn black. Crush and add this to the Saaru.
Heat Oil and add Mustard Seeds, when they splutter, add Jeera, Turmeric Powder, and Hing. Add this to the Saaru and mix well.
Remove to a serving dish and serve hot garnished with Coriander leaves with plain rice.