Easy Obbattu Saaru Recipe/Holige Saaru-Karnataka Recipes

Last year this day,I tasted Obbattu saaru for the first time in my (school moms group) friend Megha’s house.This title may sound new to some of you.Let me first tell you what it is.Obbattu saaru also known as holige saaru is nothing but a rasam kind of gravy that is most popular in Karnataka.In Karnataka, people make obbattu(Holige/Puran poli) for almost all the festivals like Ugadi,Varamahalakshmi,Gowri Ganesha etc.On those days,they never fail to make this obbattina saaru using the left over dal pooran.Everybody love this saaru equally as obbattu.Authentic version of this gravy requires freshly roasted & ground masala or rasam powder/Thili saaru powder.But my friend taught me a very simple & quick recipe using readymade spice powders.Many thanks to Megha for teaching me this easy n quick version.To be frank,i love this saaru more than obbattu .The combination of sweet n spicy taste is the highlight of this gravy.It tastes great when its reheated and used the next day.This morning I made obbattu saaru using the chana dal pooranam I made for kozhukattai.modak.I am sure many of you would have made this pooran yesterday for Gauri Ganesha festival.So I thought of sharing this simple recipe for you to try if you have some pooran left over in hand.I will try to post the authentic obbattu saaru recipe soon.But before that,try this easy method and let me know how u liked it.Lets see how to make this easy Obbattu saaru with simple steps.
Do check out my Mysore rasam recipe if interested !

Obbattu Saaru Recipe

Obbattu Saaru – Karnataka’s delicacy using dal pooran

Cuisine: Karnataka

Category: Gravy

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Dal pooran/Holige pooran – 1/3 cup Dal water – 1 cup Tamarind – Big gooseberry size Red chilli powder – 3/4 tsp (I used Kashmiri red chilli pwd) Dhania powder – 1 tsp Turmeric powder – 1/8 tsp Hing/Asafetida – a pinch Green chillies – 2 nos ( slitted) Big onion – 1 no ( finely chopped,optional) Grated coconut – 2 tbsp  Salt & water – as needed To temper Cooking oil or ghee – 1 tsp Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Curry leaves – few Coriander leaves – to garnish

METHOD

Take the tamarind extract using 1 cup of water.Mix 1 cup of dal water & 1/3 cup of pooran to it.Add finely chopped onion,slitted green chillies,curry leaves,salt,turmeric powder,Red chilli powder,Dhania powder,hing and mix well.Check for taste and adjust the spices and salt accordingly. Boil well for few minutes till it thickens slightly.Lastly temper mustard seeds,cumin & curry leaves.Add to the gravy.Garnish with coriander leaves & grated coconut. Enjoy mixing with plain rice & ghee!

Note

Instead of Red chilli powder & dhania powder,you can use thili saaru powder ie rasam powder if you have.you can also use sambar powder. Adding grated coconut for garnishing is optional. You can add a piece of jaggery for more sweet taste. If you don’t have pooran in hand,pressure cook some toor dal or chana dal,mash it well and use it along with cooked water.Add some jaggery to get sweet taste.