Karnataka Style Obbattu Saaru Recipe
A sweet and spicy dal rasam made popularly in Karnataka which can be relished with hot steam rice.
Karnataka Style Obbattu Saaru Recipe is popularly known as Holige Saaru in Karnataka. It is a kind of Rasam which is made from the left out filling of obbattu. It is often prepared along with obbattu which is a sweet paratha and is equally like by every one when compared with obbattu. Along with the left out poornam dal, freshly roasted and ground rasam powder is also added.
If you are looking for more Karnataka recipes here are some :
- 1 cup Tamarind Water For the Poornam Dal
- 1/4 cup Chana dal (Bengal Gram Dal)
- 1/4 cup Jaggery
- 1/4 cup Fresh coconut , grated
- 1 teaspoon Cardamom (Elaichi) Powder For the Rasam Powder
- 1 teaspoon Fenugreek Seeds (Methi)
- 2 teaspoon Coriander (Dhania) Seeds
- 1/2 teaspoon Shahi jeera (Caraway)
- 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
- 1 tablespoon Cooking oil
- 1 pinch Asafoetida (hing)
How to make Karnataka Style Obbattu Saaru RecipeFor the Poornam Dal
We begin making the Karnataka Style Obbattu Saaru Recipe Cook the chana dal with 1-1/2 cups of water until soft and is well cooked. Drain any excess water from the dal and keep it aside. Grind the dal and the beans in a blender to a coarse mixture but not very smooth.
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 lentil mixture, coconut and cardamom to the jaggery mixture until well combined.
Continue stirring the mixture until the filling mixture begins to thicken and leaves the sides of the pan.
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 1 cup water, tamarind water, the poornam dal mix and bring it to boil. Then add the rasam spice mixture, boil at medium flame for about 20 minutes.
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