September 18, 2015

Karnataka Style Easy Obbattu Saaru Recipe - Holige Saaru - Hoorna Saaru

Last year this day, I tasted Karnataka special Obbattu saaru for the first time in my (school moms group) friend Megha’s house. This title may sound new to some of you. Let me first tell you what it is. Obbattu saaru also known as holige saaru and hoorna saaru is nothing but a rasam kind of gravy that is prepared using leftover pooran/hoorna used for making obbattu. Its one of the most popular recipes in Karnataka. Usually Kannadigas make obbattu (Holige/Puran poli) for almost all the festivals like Ugadi,Varamahalakshmi, Gowri Ganesha etc.

On those days, they never fail to make this obbattina saaru using the left over dal chana dal pooran. Everybody love this saaru equally as obbattu. Authentic version of this gravy requires freshly ground masala with rasam powder/Thili saaru powder, coconut and poppy seeds.

As I don't have Karnataka style rasam powder in hand, I have not shared the traditional method of making obbattu saaru in this post. Instead I have given an easy ans simplified version without using rasam powder from my friend Mega. She taught me a very simple and quick recipe using readymade spice powders. Many thanks to Megha for teaching me this easy n quick version.

To be frank, I love this saaru more than obbattu. The combination of sweet and spicy taste is the highlight of this gravy. It tastes great when its reheated and used the next day. This morning I made obbattu saaru using the leftover chana dal pooranam I made for Ganesh chaturthi kozhukattai/modak.

I am sure many of you would have made this pooran yesterday for Gauri Ganesha festival. So I thought of sharing this simple recipe for you to try if you have some pooran left over in hand. I will try to post the authentic obbattu saaru recipe soon. But before that, try this easy method and let me know how u liked it. .Lets see how to make this Karanataka style easy Obbattu saaru with simple steps.

Do check out my Mysore rasam recipe if interested !

Obbattu Saaru Recipe

Obbattu Saaru - Karnataka's delicacy using dal pooran

Cuisine: Karnataka

Category: Gravy

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS
1 cup - 250ml

Dal pooran/Holige pooran - 1/3 cup
Dal water - 1 cup
Tamarind - Big gooseberry size
Red chilli powder - 3/4 tsp (I used Kashmiri red chilli pwd)
Dhania powder - 1 tsp OR Karnataka rasam powder - 2 tsp
Turmeric powder - 1/8 tsp
Hing/Asafetida - a pinch
Green chillies - 2 nos ( slitted)
Big onion - 1 no ( finely chopped,optional)
Grated coconut – 2 tbsp
Salt & water - as needed

To temper

Cooking oil or ghee - 1 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - few
Coriander leaves - to garnish

METHOD

Take the tamarind extract using 1 cup of water. Mix 1 cup of dal water & 1/3 cup of pooran to it. Add finely chopped onion, slit green chillies, curry leaves, salt, turmeric powder, red chilli powder, dhania powder,hing and mix well. Check for taste and adjust the spices and salt accordingly. (Instead of red chilli powder + dhania powder, you can use Karnataka thili saaru pudi / rasam powder).

Boil well for few minutes till it thickens slightly. Lastly temper mustard seeds, cumin & curry leaves. Add to the gravy. Garnish with coriander leaves & grated coconut.

Enjoy mixing with plain rice & ghee!

Note

Instead of Red chilli powder & dhania powder, you can use thili saaru powder i.e rasam powder if you have. You can also use sambar powder.
Adding grated coconut for garnishing is optional.
You can add a piece of jaggery for more sweet taste.
If you don’t have pooran in hand, pressure cook some toor dal or chana dal, mash it well and use it along with cooked water. Add some jaggery to get sweet taste.

Try this simple version of Obbaattu saaru and enjoy with plain rice !