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Holige Saaru or Obattu Saaru
Aruna
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.
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Prep Time
45
minutes
mins
Cook Time
10
minutes
mins
Total Time
55
minutes
mins
Course
Main
Cuisine
Indian
Servings
3
Cups
Ingredients
1x
2x
3x
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
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.
To make the Masala for Holige Saaru or Obattu Saaru
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.
To Make the Holige Saaru or Obattu Saaru
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.
To Temper to Saaru
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.
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@aahaaram
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