Holige Saaru or Obattu Saaru

Ugadi always means we make Bobbattu or Puran Poli at home. The poornam used to stuff this delicious sweet bread can also be used to make another sweet called Poornam Boorelu or Poornalu. This year I discovered yet another marvellous use for the poornam and that is to make Holige Saaru or Obattu Saaru.

Also called Obattina Saaru, this wonderful rasam is made with the Puran used as filling for Puran Poli and is a very popular Ugadi recipe in Karnataka. Obattu Chaaru is apparently also made in some parts of Andhra Pradesh, though I have never had a chance to relish this dish before.

I discovered Holige Saaru or Obattu Saaru quite by accident and what a delightful thing that was. The result is a sweet and spicy rasam that is just perfect for Ugadi celebrations. 🙂

Here are a few tips that will help you make a delicious Obattina Saaru

  • If you are making Puran Poli, save the water in which the Chana Dal is cooked. This forms the base of the Saaru.
  • Make a little extra poornam or puran, and use it to make Holige Saaru.

Obattu Charu is a rasam made with the hurana used to make holige

How to Make Holige Saaru or Obattu Saaru

Holige Saaru or Obattu Saaru is a rasam made with the Puran used to stuff Puran Poli
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Holige Saaru or Obattu Saaru
Prep Time
45 mins
Cook Time
10 mins
Total Time
55 mins
 
Holige Saaru or Obattu Saaru is a sweet and spicy rasam made with the poornam used to stuff Obattu or Holige. It is a great addition to the Ugadi celebrations.
Course: Main
Cuisine: Indian
Servings: 3 Cups
Author: Aruna
Ingredients
If you Already have Poornam
  • 1/2 Cup Chana Dal Puran or Poornam
If You Have to Make the Poornam
  • 1/4 Cup Chana Dal
  • 1/4 Cup Grated Jaggery
  • 1 tbsp Grated Coconut
  • 1-2 Large Pinches Green Cardamom Powder
  • 1/2 tbsp Ghee
For the Masala of Holige Saaru or Obattu Saaru
  • 1 tbsp Coriander Seeds
  • 1/2 tsp Cumin seeds
  • 10 to 12 Fenugreek Seeds
  • 1 tsp Mustard Seeds
  • 1/4 tsp Pepper Corns
  • 2 Spicy Red Chillies
  • 2 Kashmiri or Bydagi Chillies for colour
  • 2 tbsp Grated Coconut
  • 1 tbsp Thick Tamarind Pulp
  • 1 Large Pinch Asafoetida
  • 1 tsp Oil
Ingredients for Tempering
  • 1 tsp Ghee
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Cumin
  • 1 Large Pinch Asafoetida
  • 8-10 Curry Leaves
Other Ingredients
  • 2 Cups Water
  • 2 tbsp Fresh Coriander Leaves
  • Salt to Taste
Instructions
Method to Make the Puran or Poornam
  1. Pressure cook Chana Dal with 1 cup of water for 3 whistles. The dal should be cooked but retain shape.
  2. Drain the dal completely for about 1 hour. Save the water in which the dal was cooked.
  3. When the dal is drained of water, grind it along with grated jaggery and cardamom powder.
  4. In a heavy bottomed vessel, heat the ghee and the Chana dal paste to it.
  5. Over medium heat, cook the paste while stirring constantly.
  6. Cook the paste till it is translucent and light brown.
  7. Set aside to cool completely.
To make the Masala for Holige Saaru or Obattu Saaru
  1. Heat the oil.
  2. Add fenugreek seeds and fry till they start to change colour.
  3. Add mustard and cumin seeds.
  4. Stir-fry for 5 to 7 seconds.
  5. Add red chillies and coriander seeds.
  6. Stir-fry till the coriander seeds start to change colour.
  7. Turn off the heat.
  8. Add asafoetida and mix well.
  9. Grind these roasted ingredients with coconut and tamarind into a smooth paste. Use some water, if required.
To Make the Holige Saaru or Obattu Saaru
  1. Dissolve the poornam in 2 cups of water.
  2. Add the water reserved from cooking the dal.
  3. Add the ground masala paste and salt.
  4. Simmer the mix gently till it thickens a bit and becomes foamy.
  5. Turn off the heat.
To Temper to Saaru
  1. In a ladle, heat the ghee.
  2. Add mustard seeds and wait till they splutter.
  3. Add cumin seeds and stir-fry till they start to change colour.
  4. Turn off the heat.
  5. Add asafoetida and curry leaves.
  6. Mix well.
  7. Add the tempering to the Holige Saaru.
  8. Mix well.
  9. Garnish with chopped fresh coriander.
  10. Serve the Holige Saaru or Obattu Saaru with steamed rice and papad.

 

Holige Saaru or Obattu Saaru is a rasam made with the Puran used to stuff Puran Poli

10 thoughts on “Holige Saaru or Obattu Saaru

  1. This is such a lovely recipe... In maharashtra they make Katachi Aamti with leftover water from cooking the pooran. However this is different as you also used the pooran in the saaru. Super like http://www.mumbaitomelbourne.com/food-and-health-blog-posts/batata-vada-or-vada-pav-mumbai-style-fried-potato-fritters
    1. Katachi Amti very much on my list of favourites. :) One of my Gujju friends makes a spicy peas curry to eat with Puran Poli. The combination is deadly. Next on my list.

Hey! I would love to hear your thoughts and suggestions. Do leave me a comment.