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
Print
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

Badam Halwa or Almond Halwa – Ugadi Special Recipe

Ugadi or the Telugu New Year is on April 8, 2016. Also celebrated in Karnataka and in Maharashtra as  Gudi Padwa. It is both a time of piety and gaiety. We start the day with prayer and Ugadi Pachadi and then celebrate the a time for family and friends. As with all festivities food plays a very important role. What better way to celebrate any festival than with sweets. 🙂 So today, I am presenting the recipe for Badam Halwa.

A rich dessert that is easy to make, Badam Halwa has a very very subtle taste. It does not need many ingredients; just Badam, saffron, milk, cardamom, and sugar. Almost all of these are easily found at home. Badam Halwa can also be stored for quite a while, especially if it is made without milk.

Want more recipes to celebrate Ugadi? Here is a collection of traditional Ugadi recipes.

Badam Halwa Recipe

 

How to Make Badam Halwa

Badam Halwa or Almond Halwa Recipe
Print
Badam Halwa - Ugadi Special Recipe
Prep Time
3 hr
Cook Time
20 mins
Total Time
3 hr 20 mins
 
Badam Halwa is a rich dessert made with ground almonds, sugar, and ghee.
Course: Dessert
Cuisine: Indian
Servings: 1 .5 Cups
Author: Aruna
Ingredients
  • 1 Cup Badam or Almonds
  • 1 Cup Sugar
  • 8 Cardamom
  • ~20 Strands Saffron
  • 3/4 Cup Milk or Water
  • 5 tbsp Ghee
  • A Few Drops Kesari or Saffron Colour Optional
Instructions
To Blanch the Badam or Almonds
  1. Soak Badam in medium hot water.
  2. Set aside for 3 hours.
  3. Peel the almonds.
  4. Set aside
Soak the Saffron
  1. Soak the saffron in warm milk or water for at least 15 minutes.
To Make the Badam Halwa
  1. Peel the cardamom.
  2. Grind the cardamom and sugar to a fine powder.
  3. Add the badam, milk/water and saffron.
  4. Grind to a smooth paste.
  5. In a non-stick pan, over medium flame, heat 2 tbsp ghee.
  6. Add the ground badam paste.
  7. Mix well.
  8. Stir constantly and cook till the paste thickens a bit.
  9. Add 1 tbsp ghee.
  10. Mix well.
  11. Cook while stirring constantly till the Badam Halwa becomes translucent.
  12. Add the kesari colour.
  13. Mix well.
  14. Turn off the heat.
  15. Add 1 tbsp ghee and mix well.
  16. Serve the Badam Halwa warm.
Recipe Notes

If you want a softer consistency, add a little warm water or milk and mix well.

You could increase ghee by 1 tbsp.

Badam Halwa tends to stiffen as it cools because of the ghee in it. So warm it before serving it.

Refrigerate the leftover Badam Halwa.

 

Badam Halwa Recipe

Poornam Boorelu or Poornalu

Poornam Boorelu or Poornalu
Poornam Boorelu or Poornalu

While I like Bobbattu (Obbattu/Puran Poli), I love Poornam Boorelu or Poornalu. This is a deep fried sweet that is unique to Andhra Pradesh. It is made with Poornam, the same filling used for Bobbattu. The Poornam is shaped into balls and dipped in a Udad Dal + Rice batter and then deep fried.

Crisp and savoury on the outside, soft and sweet on the outside, perfectly made Poornam Boorelu just melt in your mouth. I always save some Poornam while making Puran Poli to make Poornam Boorelu.

Truth be told, I guess I like Poornam Boorelu better than Bobbattlu, because it is the taste of Poornam I love. When I was a child, Amma would always save a small portion of Poornam for me to enjoy!

I alternate between Poornam Boorelu and Bobbattlu for various festivals. This time for Ugadi, I made both!

Do also try Obattu Saaru or Holige Saaru as well with the leftover Poornam.

How to Make Poornam Boorelu or Poornalu

Ingredients

  1. Chana Dal – 1 Cup
  2. Grated Jaggery or Sugar – 1 Cup
  3. Cardamom Powder – 1/2 tsp
  4. Grated Coconut – 1/2 Cup
  5. Udad dal – 3/4 Cups
  6. Rice – 2 tbsp
  7. Oil for deep-frying – 1.5 Cups
  8. Salt – 1/4 tsp
  9. Ghee – 1 tbsp
  10. Water

Method

To make Poornam/Puran:

  1. Pressure cook Chana Dal with 1.5 Cups of Water for 3 whistles.
  2. Drain the dal completely for about 1 hour. There should be no water.
  3. When the dal is drained of water, grind it along with grated jaggery/sugar 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 transparent and golden brown.
    • the excess water has evaporated.
  7. Set aside to cool completely.

You will know the Poornam is ready when it starts to form a crust at the bottom. 🙂

To make the dough:

  1. Soak Udad dal and rice in water for about 4 hours.
  2. Drain the water completely.
  3. With a little water, grind into a thick batter.
  4. Add salt to the mix.

To make Poornam Boorelu:

  1. Make 1.5″ balls of the Poornam.
  2. Heat oil till it is hot.
  3. Dip Poornam balls in the batter.
  4. Ensure the Poornam is completely covered.
  5. Gently drop into hot oil.
  6. Fry the Poornam Boorelu till golden brown.
  7. Using a slotted spoon, lift the Boorelu out of oil.
  8. Let the oil drain completely.
  9. Store the Poornam an air-tight container. You can store them at room temperature for 2 days. If you intend to store them for longer, refrigerate the Poornam Boorelu.

Tips

  • The Udad dal batter should be thicker than a dosa batter, but slightly thinner than Idli batter. I hope that is clear. :-).
  • If the batter is thin, the Poornam Boorelu will disintegrate. 🙁
  • Fry the Poornam Boorelu in hot oil, otherwise the batter will absorb a lot oil.
  • To test if the oil is hot enough, drop a few drops of the batter in it. The batter drops should immediately rise to the top and sizzle.

 

Poornam Boorelu or Poornalu
Poornam Boorelu or Poornalu

Sojjappalu – Andhra Style Halwa Puri – Guest Post for Cooking with Sapana

Today I am delighted to present the recipe for Sojjappalu, a traditional recipe from Andhra Pradesh, as a guest post for Sapana Behl of Cooking with SapanaA couple of months ago, Sapana did this wonderful guest post on Baklava Rolls for my blog. It is now my turn to do a guest post for her, though it is delayed. I hope this wonderful Halwa Stuffed Puri from Andhra Pradesh makes up for the delay. 🙂

I have seen Sapana grow a blogger over the past 2 years. Her culinary repertoire has expanded to cover multiple cuisines. She is also blossoming into a wonderful food photographer. I am quite inspired by her.

You can view Sapana’s work at:

You can also follow her on FacebookTwitter Pinterest  and Instagram.

There are many reasons that I chose Sojjappalu (aka Suji Halwa, Sheera or Rava Kesari Stuffed Puris) for Sapana.

  • Halwa Puri is one of my favourite combinations
  • It will be Ugadi soon and this would a great way to user in the New Year
  • Sojjappalu are a great hit with children and I hope Sapana’s daughter will love this as well.
  • Most importantly, I am not given to deep frying, so this guest post is also an indulgence for me 🙂

Sojjappalu needs a load of patience and a decent amount of time to make. The result, though, is absolutely worth the effort. Also known as Sajjappa in Karnataka, this dessert can be stored for 2-3 days. That is, if they last that long. 🙂

I urge you to visit Sapana’s wonderful blog for the recipe for Sojjappalu aka Sajjappa and other delicious recipes.

Sojjappalu or Sajjappa - Kesari Stuffed Puris

How to Make Sojjappalu or Sajjappa

Ingredients for the Sojjappalu Dough

  1. Maida – 1 Cup
  2. Rice Flour – 1 tsp
  3. Salt – 2 Healthy Pinches
  4. Water – To Knead the Dough
  5. Oil – 1 tbsp

Ingredients for Rava Kesari

  1. Rava, Suji or Semolina – 1/3 Cup
  2. Sugar – 1/3 Cup
  3. Ghee – 2 tbsp
  4. Cardamom Powder – ¼ tsp
  5. Water – 2/3 Cups
  6. Yellow or Orange Food Colour – 4 to 6 drops

Other Ingredients

Oil for Deep Frying

Method to Make Sojjappalu or Sajjappa Dough

Step-by-step procedure for making the Sojjappalu dough

  1. Sieve together the rice flour, maida, and salt.
  2. Make a well in the middle of the flour.
  3. Add about ¼ cup water.
  4. Knead into a pliable dough. Add more water a little at a time, as and when required.
  5. Roll the dough into a ball.
  6. Pour 1 tbsp oil onto the surface of the dough.
  7. Knead a bit so that the dough absorbs some of the oil but remains oily on the surface.
  8. Close and set aside for 10 minutes.

Method to Make the Rava Kesari

Step-by-step procedure for making Rava Kesari

  1. In a pan, heat the ghee.
  2. Add the rava and sauté for about 5 minutes. The rava should not change colour.
  3. When the rava gives off a gentle aroma, add the sugar ad cardamom powder.
  4. Mix well.
  5. Now add the water and food colour and mix well.
  6. Over medium flame, cook till the water is absorbed and the Rava Kesari is slightly translucent.
  7. Turn off the heat and let the Kesari cool to room temperature.
  8. Using a spoon or a fork, mix the Rava Kesari well so that it becomes a bit crumbly.

Method to Make Sojjappalu or Sajjappa

  1. Heat the oil.
    1. In a large kadai or wok, over medium flame, heat enough oil to fry the Sojjappalu. You should have oil to about 3” inches depth.
    2. Let the oil remain on medium flame while you shape the puri.
  2. Divide the Kesari into 8 equal portions.
  3. Roll into balls.
  4. Cover and set aside.
  5. Pinch about a small marble sized piece of dough and set aside. We use this to test the temperature of the oil.
  6. Using a well-oiled hand, divide the dough into 8 equal sized balls. The oily hands will prevent the dough balls from drying out.
  7. Roll into balls.Making Sojjappalu - Step 1
  8. Cover and set aside.
  9. Cover and set aside. Be sure to cover, because the dough with dry out rather quickly.
  10. Use a few drops of oil to grease a 6” plastic sheet.Making Sojjappalu - Step 2
  11. Place one ball of dough on the sheet.
  12. Using a well-oiled hand, press the dough into a 3.5” round puri. The puri should thick at the centre and thin at the edges.
  13. Place one ball of the Kesari at the centre of the puri.Making Sojjappalu - Step 3
  14. Fold the edges of the puri to cover the Kesari.
  15. Roll into a ball so that the edges are sealed. Ensure there are no breaks from where the Kesari can leak.Making Sojjappalu - Step 4
  16. Using a well-oiled hand, press this ball into a 5” puri. Ensure that the Kesari never breaks out of the dough cover.

    Making Sojjappalu - Step 5
  17. Test the heat of the oil.
    1. Pinch a small piece of dough from the marble-sized piece you set aside.
    2. Drop it into the oil.
    3. The ball should rise to the surface.
    4. If it does not, heat the oil some more.
    5. Repeat the test.
  18. Gently slide the Sojjappam into the hot oil.
  19. Fry till golden brown.Making Sojjappalu - Step 6
  20. Flip over and fry the other side.
  21. Using a slotted spoon, lift the Sojjappam out of the oil.
  22. Hold it over the wok for a minute or so to ensure the excess oil drips off.
  23. Place on a kitchen tissue.
  24. Repeat steps 11 to 24 to make the other Sojjappalu.
  25. Store in an air-tight container.
  26. Savour by themselves. If you are feeling decadent, dip pieces in slightly sweetened milk and then savour. 🙂

Sojjappalu or Sajjappa - Kesari Stuffed Puris

Ugadi Recipes | Celebrate the Telugu New Year (March 29, 2017)

Toran

Ugadi Shubhakankshalu! 

Ugadi, the Telugu New Year, is a time of celebration with family and friends. This year, Ugadi falls on March 29, 2017. As with any festival, Ugadi celebrations involve a lot of food. Here are a few Ugadi Recipes that will help you celebrate the festival with fun and fervour.

Some Ugadi Recipes to Enjoy with Your Family