Karnataka Style Obbattu Saaru Recipe - Sweet & Spicy Rasam Recipe
Karnataka Style Obbattu Saaru Recipe is a sweet and spicy dal rasam made popularly in Karnataka which can be relished with hot steam rice and a palya for a indian lunch or dinner.
Karnataka Style Obbattu Saaru Recipe is popularly known as Holige Saaru in Karnataka.
Obbattu Saaru is a type of Rasam which is made from the left over filling of obbattu and rasam powder to make a delicious tasting saaru. It is often prepared along with obbattu which is a sweet paratha and is equally like by everyone.
In the below recipe, we have shown you how to make the poornam for the Obbattu, but if you have any leftover Obbattu you can use the poorman from that to make this Obbattu Saaru Recipe.
If you liked the Karnataka Style Obbattu Saaru Recipe, you can try a few more favorite Saaru Recipes from the ones below.
- 1 cup Tamarind Water For the Obbattu Poornam Dal
- 1/4 cup Chana dal (Bengal Gram Dal)
- 1/4 cup Jaggery
- 1/4 cup Fresh coconut , grated
- 1 teaspoon Cardamom Powder (Elaichi) For the Rasam Powder
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- 2 teaspoon Coriander (Dhania) Seeds
- 1/2 teaspoon Ajwain (Carom seeds)
- 1 teaspoon Poppy seeds
- 2 tablespoon Dry coconut (kopra)
- 4 Dry Red Chillies
- 1 Onion , sliced
- 2 Tomatoes , chopped
- 2 sprig Curry leaves
- 2 sprig Coriander (Dhania) Leaves , chopped For the Tempering
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 tablespoon Oil
- 1 pinch Asafoetida (hing)
- 1 tablespoon Ghee
How to make Karnataka Style Obbattu Saaru Recipe - Sweet & Spicy Rasam Recipe
To begin making the Karnataka Style Obbattu Saaru Recipe, first cook the chana dal with 1-1/2 cups of water until soft and is well cooked. Cook the dal in the pressure cooker for about 4 to 5 whistles and turn off the heat.
Allow the pressure to release naturally. Once done, open the cooker, drain any excess water from the dal and keep it aside. Mash the dal well to make a coarse mixture.
Heat ghee in a pan on medium heat, add the jaggery and sugar and stir until the jaggery and sugar dissolve completely. Stir in the cooked mixture, coconut and cardamom to the jaggery mixture until well combined.
Continue stirring the the Obbattu poornam until the mixture begins to thicken and leaves the sides of the pan. Keep aside.
Heat a skillet and dry roast all the ingredients that is mentioned in the rasam powder list and grind them into a smooth powder. Keep it in the blender itself.
In the same skillet, add oil and fry the curry leaves, onions and tomatoes. Fry them till the raw smell goes away. Once done cool it down and grind them along with the rasam spice powder to a smooth paste.
Heat a kadai, add 2 cups water, tamarind water, the poornam dal mix and bring it to boil. Then add the rasam spice mixture, boil the Obbattu Saaru in on medium heat for about 20 minutes.
Heat a small tempering pan with oil, splutter mustard seeds and hing. Add this tempering over the Obbattu Saaru and serve with some chopped coriander leaves. Check the salt and spices and adjust according to taste.