Karnataka Style, Lunch Recipes, South Indian, Veg Curries, Vegetarian

Karnataka Style Obbattu Saaru | How to make Holige saaru

Obbattu saaru

Karnataka Style Obbattu Saaru | Holige Saaru is a delectable special rasam made from cooked dal stock that is used to make obbattu.

This one is exemplary as it has a faint sweetness and spiciness with the richness of the spices making it lip-smackingly delicious.

Everyone enjoys obbattu as a dessert, especially when combined with obbattu saaru for the main course; it is a feast and celebration in one’s mouth.

We usually make it from the water stock leftover after cooking the dal. Cooked dal is used as stuffing for Puram poli, while the water is used for making rasam.

This dish holds a special place in Karnataka, it is usually made whenever Puram poli is prepared. This dish goes great with rice, and rice with a dollop of ghee combined with rasam is a delicious treat to have.

Obbattu is a sweet delicacy that we offered at festivals or religious festivities. It is the flatbread, which is similar to the paratha.

The filling inside the dough is the sweetened chana dal with the flavorings like coconut, nutmeg, and cardamom.

Some people make this dish using the leftover Puram poli filling, which has a somewhat distinct flavor. To counteract the sweetness of jaggery in the filling, we have to increase the spiciness by adding extra chilies.

In this dish, we add additional sweetness like jaggery or a small amount of holige stuffing to add in the slight sweetness.

We make this rasam using freshly grounded masala powder. Spices that we commonly use are red chilies, cumin, peppercorns, fenugreek, coriander seeds, garlic cloves, dried coconut, and poppy seeds. Before adding them to the dish, we must roast the ingredients and pound them into a fine powder.

Instead of onions and tomatoes, we use tamarind paste to add sourness in place of tomatoes. The stock is the main component that enriches the overall flavor and taste of the dish.

This dish may be stored in the refrigerator for up to 10 days. Serve this mouth-watering, spicy obbattu saaru with plain rice and a drizzle of ghee.

How to make Obbattu Saaru

  1. Prepare 4 cups of dal stock by boiling a cup of dal in 4 cups of water. Save the water for rasam and the dal for obbattu stuffing.
Obbattu Saaru

2. Heat the oil in a pan and roast 1tbsp cumin seeds, 1tsp peppercorns, 1/2tsp fenugreek seeds, 1tsp coriander seeds, 7-8 garlic cloves, 4 dry red chilies, and 2 byadagi chilies for 2 minutes, or until fragrant.

Obbattu Saaru

3. Now, add 1/4th cup of dry coconut and fry it for a minute.

Obbattu Saaru

4. Fry 1tsp poppy seeds / Kas-kas for a minute, or until they become fragrant. Continue to stir constantly. Do not burn the spices.

Obbattu Saaru

5. Allow it to cool before blending into a fine paste with a little water.

Obbattu Saaru

6. In a heavy-bottomed pan, heat the dal stock and add the blended mixture, and simmer for 5 minutes.

Obbattu Saaru

7. In a small cup of hot water, make a paste of the lemon-sized tamarind and strain off the debris and add it to the rasam. At this stage, we can add 2tbsp of Obbattu Puran or jaggery to sweeten the dish.

Obbattu Saaru

8. Season it with 1tbsp of salt and cook for another 10 minutes.

Obbattu Saaru

9. For tempering, heat 1tbsp of oil in a small Kadai and add 1/2tsp mustard seeds, let them sputter.

Obbattu Saaru

10. Add few curry leaves and fry them till they get crisp.

Obbattu Saaru

11. Saute 4-5 crushed garlic cloves and 2 byadagi chilies until they lose their raw aroma. Turn off the heat.

Obbattu Saaru

12. Pour the tempering over the rasam and garnish it with some coriander leaves.

Obbattu Saaru

13. Serve this mouth-watering, spicy obbattu saaru with plain rice and a drizzle of ghee.

Obbattu Saaru
Obbattu saaru

Karnataka Style Obbattu Saaru | Holige saaru

Srilatha
Karnataka Style Obbattu Saaru | Holige Saaru || A delectable special rasam made from cooked dal stock that is used to make obbattu.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Curry
Cuisine Indian, Karnataka, South indian
Servings 6 people

Ingredients
  

  • 4 cups 4 Cups Dal stock / Water Cooked dal stock
  • 2 tbsp 2 tbsp Obbattu Puran / Stuffing or jaggery
  • 1 tsp 1 tsp Oil
  • 1 tbsp 1 tbsp Cumin
  • 1 tsp 1 tsp Peppercorns
  • ½ tsp ½ tsp Fenugreek seeds
  • 1 tsp 1 tsp Coriander seeds
  • 7-8 7-8 Garlic cloves
  • 4 4 Dried red chilies
  • 2 2 Byadagi chilies
  • ¼ cup ¼ cup Dry coconut
  • 1 tsp 1 tsp Poppy seeds / Kas kas
  • lemon sized Tamarind
  • ½ tsp ½ tsp Turmeric
  • 1 tbsp 1 tbsp Salt
  • few strands Coriander leaves  Chopped

For Tempering / Tadka

  • 1 tbsp Oil
  • ½ tsp Mustard seeds
  • few Curry leaves
  • 4-5 Garlic cloves  Crushed
  • 2 Bydagi chilies

Instructions
 

  • Prepare the dal stock by boiling a cup of dal in 4 cups of water. Save the water for rasam and the dal for obbattu stuffing.
  • Heat the oil in a pan and roast the cumin seeds, peppercorns, fenugreek seeds, coriander seeds, garlic cloves, dry red chilies, and byadagi chilies for 2 minutes, or until fragrant.
  • Now, add the dry coconut and fry it for a minute.
  • Fry the poppy seeds for a minute, or until they become fragrant. Continue to stir constantly. Do not burn the spices.
  • Allow it to cool before blending into a fine paste with a little water.
  • In a heavy-bottomed pan, heat the dal stock.
  •  Add the blended mixture and simmer for 5 minutes.
  •  In a small cup of hot water, make a paste of the tamarind and strain off the debris and add it to the rasam. At this stage, we can add Obbattu Puran or jaggery to sweeten the dish.
  • Season it with salt and cook for another 10 minutes.
  • For tempering, heat the oil in a small Kadai and add the mustard seeds, let them sputter.
  • Add curry leaves and fry them till they get crisp.
  • Sauté the garlic cloves and byadagi chilies until they lose their raw aroma. Turn off the heat.
  • Pour the tempering over the rasam and garnish with coriander leaves.
  • Serve this mouth-watering, spicy obbattu saaru with plain rice and a drizzle of ghee.