How to make OSAMAN - skk -

Traditional Gujarati recipe, osaman is akin to rasam but it is not so spicy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Green gram (moong)water, Ghee (घी)

Cuisine : Gujarati

Course : Dals and Kadhis


OSAMAN - skk

OSAMAN - skk Recipe Card

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Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for OSAMAN - skk Recipe

  • Green gram (moong)water (½ cup whole green gram boiled with 1½ litres wate 750 millilitres

  • Ghee 1 tablespo to garnish

  • Cumin seeds 1 teaspoon

  • Curry leaves 5-6

  • Green chillies slit 2

  • Asafoetida 1/4 teaspoon

  • Ginger chopped 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Kokum petals 3-4

  • Jaggery chopped 2 teaspoons

  • Fresh coriander leaves chopped to garnish

  • Steamed rice to serve

Method

Step 1

Heat ghee in a deep non-stick pan, add cumin seeds, curry leaves, green chillies, asafoetida and ginger, mix well and sauté for a minute on medium heat. Add green gram water and mix well. Add turmeric powder, salt, red chilli powder and coriander powder, mix well and boil till oil separates.

Step 2

Add kokum petals and jaggery, mix well and let the mixture boil for 10-15 minutes.

Step 3

Transfer into a serving bowl, drizzle some ghee on top, garnish with coriander leaves and serve hot with steamed rice or with khichdi.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.