Kutchi & more · From other cooks · Kutchi Bhatia
Osaman
Thin sweet-sour dal broth
A thin, sweet and sour broth, a little like rasam, served with kathan dal and rice. It is different from the Thathai Osan, which is a green-gram and vegetable curry.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
For the tempering
For the garnish
Method
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Pressure-cook the gram in the water. Let it cool, then churn it.
Add the ginger-chilli paste, kokum, jaggery and turmeric and boil for .
Make the tempering and pour it over. Simmer for and garnish with coconut and coriander.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Recipes mentioned here
Nutrition
EstimatedPer serving
110 kcal
- Protein
- 4 g
- Carbohydrate
- 18 g
- Fat
- 4 g
The recipe serves 6.
Whole recipe
680 kcal
- Protein
- 21 g
- Carbohydrate
- 106 g
- Fat
- 21 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Chutti khichdi
For chutti khichdi, Kutchi Bhatia cooks boil the dal in extra water until it splits. That water is drained off for osaman, and the rice is then cooked into the dal.
Where this recipe comes from
Recipe from Rushina Munshaw Ghildiyal, “Jumaelay Halo! Kutchi Bhatia Cuisine”.
See the original recipe