Obbattu Saaru Recipe | Holige Saaru | Obbattu Rasam

Obbattu saaru / Holige Saaru is a traditional dish made on festivals specially on Ugadi and Varamahalakshmi pooja or whenever obbattu / Holige is made. Obbattu saaru / obbatttu rasam is made with the stock of dal cooked for Obbattu / holige or Sukkinunde. Very tasty sweetish saaru with rice - matching with Obbattu and a spicy side dish either brinjal huli palya or potato dry fry.

We use up Stock of cooked dal is kept aside and dal is used for making Obbattu/ holige or Sukkinunde/Suguntlu

To the stock, sambar powder, tamarind, jaggery, obbattu / holige hoorna (detailed in my Sukkinunde Recipe blog), Coconut grated, Curry leaves, Coriander leaves are added and boiled and then seasoned with mustard and Hing. This gives a tremendous taste to taste buds, as this is sweetish and slightly sour tasted Saaru, a unique taste, you will like to prepare often.

Obbattu saaru / holige saaru has a specialty, this can be preserved for 2 to 3 days, with regular reheating. Usually, the next day of festival, everyone at home prefer to eat remaining Obbattu / holige and rice with Obbattu saaru the next morning. This is festive hangover. We always follow, as ladies at home are anyways tired of cooking and cleaning the previous day, they also feel relaxed next morning with no cooking.

Do follow post on Sukkinunde Recipe / Suguntlu, cook both of them together. I will also post Obbattu / holige recipe very soon. But Suguntlu is a very easy recipe which even a beginner can try out.

Holige Saaru as in Kannada is very famous recipe of Karnataka, Please do try this way and enjoy the taste.

Obbattu Saaru Recipe | Holige Saaru | Obbattu Rasam

Obbattu Saaru, Obbattu Rasam, Holige Saaru

Cuisine: Indian / South Indian

Cook time: 25 minutes

Prep time: 30 minutes

Pre Requisite / Pre cooking

Cook dal for Obbattu or Sukkinunde and remove the water which is used up here for Obbattu Saaru

Ingredients for Obbattu Saaru

Sambar Power - 2 teaspoons

Tamarind extract - 1 big lemon size

Hoorna - 2 teaspoons

Jaggery - 2 teaspoons

Coconut grated - 1/4 cup or 4 to 5 teaspoons

Seasoning

Oil - 1 teaspoon

Mustard seed - 1/4 teaspoon

Hing / Asafoetida - 1/4 teaspoon

Instructions

To the dal water removed ( dal stock) add sambar powder, Tamarind extract, Required salt, Coconut grated and coriander and curry leaves, And Hoornam / Purna from the Sukkinunde
Adjust salt and spice in Saaru and also adjust water - add more water as required
Boil this Saaru for about 10 to 15 minutes or till required consistency
Add Seasoning with mustard and Hing/ Asafoetida and switch off the flame
Delicious - Obbattu saaru / Holige Saaru / Obbatu Rasam is ready to serve with Rice and Brinjal Huli Palya or Potato Stir Fry

Tips:

Adjust - sweet as per your requirement, people who don't like much sweet can reduce the amount of Jaggery and also hoorna thats added
Add hing without fail, this gives extra taste and flavor to Obbattu Saaru / holige saaru
You can boil this Saaru until you get very good aroma from this, this might take 15 to 25 minutes depending on the water added
Keep this obbattu saaru watery

Note:

Can use either home made or ready store available sambar powder to this Obbattu Saaru / Obbattu Rasam
Obbattu saaru can be preserved for 2 or 3 days when refrigerated

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Do not forget to try - Sukkinunde / Suguntlu / Boorelu