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obattu saaru

HOLIGE SAARU / OBATTU SAARU

Smitha Kalluraya
Print Recipe Pin Recipe
Course Side Dish
Cuisine karnataka
Servings 4 serving

Ingredients
 

  • 1 cup Bengal Gram /Chana Dal
  • 1 - 2 slit Green Chilli
  • 1/2 tsp Turmeric
  • lemon size Tamarind, soaked in water
  • goosberry ( amla ) size Jaggery
  • to taste Salt
  • Coriander leaves

To grind ( Masala ) 

  • 2 tsp Rasam powder
  • 1 tsp Poppy seeds / khus khus
  • 3 - 4 tbsps coconut, grated
  • 1 - 2 tbsps Cooked Chana Dal, (based on the thickness you want)

Tempering

  • 1 - 2 tsps Ghee
  • 1 tsp Mustard seeds
  • Curry Leaves, - few
  • a pinch Asafoetida/ hing

Instructions
 

  • Wash chanadal ,add about 4-5 cup water and pressure cook for about 2 whistles . Dal should be almost cooked but should hold its shape .It should not become mushy. Turn off the heat.
  • Once the cooker cools , strain cooked dal over a strainer and seperate dal from water completely .Reserve this water to make holige saaru and dal goes to holige. Just keep aside 1-2 tbsp of cooked dal to grind for rasam .
  • Now lets prepare masala. In a mixer jar , take grated coconut , 1-2 tbsp cooked chana dal ,poppy seeds and rasam powder. Add some water and grind to a smooth paste .
  • make obattu saaru
  • Next to the chana dal broth ( water ) add ground masala , slit green chilli , salt ,jaggery and tamarind pulp .Keep on flame to boil . Mix well and add water to get the desired consistency .
  • Allow it to boil .Switch off .Garnish with chopped coriander leaves .
  • Finally prepare tempering.Take a small kadai . Add ghee , mustard seeds . Allow the mustard to splutter . add hing and curry leaves .Switch off  and pour it over obbattu saaru
  • Serve hot rasam with steamed rice or ragi mudde .

Notes

  1. Since  i usually make it for festivals , i dont add onion - garlic . But if you want you can add a medium sized onion while brinding and garlic to tempering instead of hing . Gives nice taste .
  2. This rasam will be slightly thicker when compared to the normal rasams . And also it will be bit spicy, sour and sweet .. all balanced perfectly .
  3. few people make puranpoli / holige with tuvar dal .In that case to make this rasam , follow same recipe just replace dal type.
  4. This rasam tastes good when fresh . and Surprisingly , it