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.
How to Make Holige Saaru or Obattu Saaru
Holige Saaru or Obattu Saaru
Ingredients
- 1/2 Cup Chana Dal Puran or 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
- 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
- 1 tsp Ghee
- 1/2 tsp Mustard Seeds
- 1/4 tsp Cumin
- 1 Large Pinch Asafoetida
- 8-10 Curry Leaves
- 2 Cups Water
- 2 tbsp Fresh Coriander Leaves
- Salt to Taste
Instructions
- Pressure cook Chana Dal with 1 cup of water for 3 whistles. The dal should be cooked but retain shape.
- Drain the dal completely for about 1 hour. Save the water in which the dal was cooked.
- When the dal is drained of water, grind it along with grated jaggery and cardamom powder.
- In a heavy bottomed vessel, heat the ghee and the Chana dal paste to it.
- Over medium heat, cook the paste while stirring constantly.
- Cook the paste till it is translucent and light brown.
- Set aside to cool completely.
- Heat the oil.
- Add fenugreek seeds and fry till they start to change colour.
- Add mustard and cumin seeds.
- Stir-fry for 5 to 7 seconds.
- Add red chillies and coriander seeds.
- Stir-fry till the coriander seeds start to change colour.
- Turn off the heat.
- Add asafoetida and mix well.
- Grind these roasted ingredients with coconut and tamarind into a smooth paste. Use some water, if required.
- Dissolve the poornam in 2 cups of water.
- Add the water reserved from cooking the dal.
- Add the ground masala paste and salt.
- Simmer the mix gently till it thickens a bit and becomes foamy.
- Turn off the heat.
- In a ladle, heat the ghee.
- Add mustard seeds and wait till they splutter.
- Add cumin seeds and stir-fry till they start to change colour.
- Turn off the heat.
- Add asafoetida and curry leaves.
- Mix well.
- Add the tempering to the Holige Saaru.
- Mix well.
- Garnish with chopped fresh coriander.
- Serve the Holige Saaru or Obattu Saaru with steamed rice and papad.
This Saaru looks so yummy, Aruna. Katachi aamti and this saaru are the best by products of puran poli:)
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.
Looking forward to the spicy peas curry. I love Gujrati food!
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
I thought of making Katachi Amti and then settled on this. 🙂 Thank you for stopping by; it helped me discover your blog.
this sounds yum! and i like the use of the chana daal water!
Aruna, this recipe reminds me of the days of yore.
Your recipes are delicious ,Aruna….
Thank you, Swapna
Recipe came out very well. As a variation can we use onion and garlic. If yes, when should we add that?
I have never tried it with onion and garlic. If you add it, I guess i will be at the start.