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    Home » Recipes » Dal and Curries » Obbattu Saaru Recipe | Holige Saaru

    Obbattu Saaru Recipe | Holige Saaru

    Published : Jul 19,2020 | Last Updated On : Apr 1, 2022 by Muktha

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    Obaatu Saaru is a sweet and spicy delicious curry made along with Bele Obbattu / Hollige / Puran Poli - a traditional Indian Sweet Flat Bread . "Obbattu saaru" is a two word ; in Kannada , obbattu refers to sweet flat bread and Saaru is thin curry .

    Bele Holige is a lentil stuffed sweet bread in Karnataka. As bele holige saaru is made by using dal / lentil cooked water and hoorna ( Jaggery- Dal filling for Obbattu) ; this curry gets the name Obattu Saaru

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    • About this recipe
    • Variations to this recipe
    • Step by Step Directions to make Obbattu Saaru
    • Recipe Card
    • You may also like

    About this recipe

    Traditionally obbattu saaru is always made whenever Obbattu is prepared. Because two main ingredients ; cooked dal water and hoorna is added into the curry. Even Maharastrian's make use of this cooked water and they make a thin curry called amti , which is similar to Obbattu Saaru.

    Cooked dal water is very nutritious , as it contains all the nutritents from the lentils . Its very light on stomach and easily digesteable . This water is also given for babbies and eldery person for better digestion.

    Obbattu / Holige is mainly prepared during festivals like Vara Mahalakshmi, Ugadi and Ganesha Festival in Karnataka and Andhra Pradesh . Its also prepared during Holi , Ganesha Chaturthi and on few special occasions in Maharastra.

    Obaatu Saaru is a sweet and spicy delicious curry with a thin water consistency . Use lentils cooked water , to make this curry . As this is a Karnataka style curry , coconut is the base to this curry. If you don't have coconut you can skip . And a final touch includes a basic tempering with No Onions and No Garlic .

    Variations to this recipe

    • Can skip blending coconut and other ingredients ; just add rasam powder mixed with tamarind water in addition with tempering to get a different taste.
    • Also you can add 1 small onion and 3-4 garlic cloves to blend along with coconut masala.

    Step by Step Directions to make Obbattu Saaru

    Firstly , drain cooked dal and separate it from water completely.

    Secondly in a mixer jar / blender, add fresh coconut, jeera/cumin seeds, black peppercorns, turmeric powder, Sambar powder (refer notes), tamarind, hoorna and little water. Please refer Obbattu Recipe on how to make hoorna / Jaggery - Dal -stuffing.

    Obbatu saaru

    Blend to a very smooth paste.

    Obbatu saaru

    In a deep pot, heat 1.5 teaspoon of oil

    Obbatu saaru

    Add mustard seeds, curry leaves, dry red chillies and hing/ asafoetida.

    Obbatu saaru

    Now add in ground masala paste,

    Obbatu saaru

    Mix well and cook on medium heat until oil releases from corners. It takes about 4-5 minutes.

    Obbatu saaru

    Add in cooked dal water, stir well and bring it to boil.

    Obbatu saaru

    Now , add water around 2.5 cups approximately . Note: I rinse blender and cooker (in which hoorna /puran is made) with water and then add the same water into the curry. You can add plain water , it's all about the habit I have learnt from years.

    Obbatu saaru

    Add salt as per your taste.

    Obbatu saaru

    Now , cook on medium flame and bring to boil .

    Obbatu saaru

    When it comes to boil , regulate flame to low and close lid.

    Obbatu saaru

    Let it be on simmer for 5 minutes. After that turn off the stove and lastly add chopped coriander leaves.

    Obbatu saaru

    Stir well and serve with steamed white rice.

    obbattu_saaru

    Recipe Card

    obbattu-saaru-recipe@palates-desire

    Obbattu Saaru

    A sweet and spicy curry made with cooked dal/ lentil water and dal -jaggery mixture is very famous thin curry prepared when Obbatu / Puran poli is made.
    5 from 3 votes
    Print Pin Rate
    Course: Beverage, Main Course, Side Dish
    Cuisine: Karnataka
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings : 4 people
    Calories / Serving : 112
    Author: Muktha H S

    Ingredients 

    • 1-2 cups Chana Dal / Bengal Gram or Toor Dal cooked water ,
    • ⅓ cup Fresh Coconut, grated
    • 2 tablespoon Sambar powder , refer notes
    • ½ teaspoon Jeera / Cumin seeds
    • ½ teaspoon BlackPeppercorns
    • ¼ teaspoon Turmeric powder
    • 1.5 tablespoon Hoorna or Cooked Dal + jaggery mixture , - refer notes
    • 1 teaspoon Tamarind ,firmly pressed
    • 1 tablespoon Coriander leaves, chopped
    • 2 teaspoon Salt or as required
    • 1.5 tablespoon Cooking Oil
    • ½ teaspoon Mustard seeds
    • 2 Curry leaves , spring
    • 2 Dry red chilies, broken
    • 2.5 - 3 cups Water or as required

    Instructions

    • Drain cooked dal and separate it from water completely.
    • In a mixer jar / blender, add fresh coconut, jeera/cumin seeds, black peppercorns, turmeric powder, Sambar powder (refer notes), tamarind and little water.
    • Blend to a very smooth paste.
    • In a deep pot, heat 1.5 teaspoon of oil
    • Add mustard seeds, curry leaves, dry red chillies and hing/ asafoetida.
    • Now add in ground masala paste, mix well and cook on medium heat till oil releases from corners. It takes about 4-5 minutes.
    • Add in cooked dal water, stir well and bring it to boil.
    • Now add water around 2.5 cups approx. and salt to taste.
    • Cook on medium flame and let it come to rolling boil.
    • When it comes to boil , regulate flame to low and close lid.
    • Let it be on simmer for 5 minutes.
    • Turn off the stove , add chopped coriander leaves.
    • Stir well and serve with steamed white rice.

    Video

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    Notes

    • Instead of sambar powder you can also use rasam powder , if using rasam powder dont use jeera and blackpepper while grinding masala paste.
    • Hoorna is nothing but sweet mixture of dal and jaggery prepared to stuff inside obattu . If you are not making bele obattu then you can alternatively use 1 tablespoon of cooked dal and ½ tablespoon of jaggery in place of hoorna while grinding.
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    Muktha-about-me

    Hi ! I'm Muktha , Blogger , Nutrition Advisor & Recipe Creator behind Palate's Desire . I share tried & tested everyday meal recipes for healthy living and occasional indulgence. Palate's Desire helps even a novice to cook like a pro. Happy Cooking...! Read More about me →

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