Obbattu Saaru Recipe with step by step photos and video. 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 also means Dal / Lentil Sweet bread in Kannada. Hence this curry is either called as bele (dal) Obbattu saaru or Holige saaru. 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
Traditionally this curry 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 and on few special occasions in Maharastra.
Obaatu Saaru is a sweet and spicy delicious curry . This is a very thin curry made with dal water and basic tempering with No Onions and No Garlic . As this is a Karnataka style curry , coocnut is the base to this curry. If you don’t have coconut you can skip .
Variations to the Recipe
- Can skip blending coconut and other ingredients ; just add rasam powder mixed with tamarind water along 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.
Recipe Card for Obbattu Saaru
Obbattu Saaru
Ingredients
- 1-2 cups Chana Dal / Bengal Gram or Toor Dal cooked water ,
- 1/3 cup Fresh Coconut, grated
- 2 tbsp Sambar powder , refer notes
- 1/2 tsp Jeera / Cumin seeds
- 1/2 tsp BlackPeppercorns
- 1/4 tsp Turmeric powder
- 1.5 tbsp Hoorna or Cooked Dal + jaggery mixture , – refer notes
- 1 tsp Tamarind ,firmly pressed
- 1 tbsp Coriander leaves, chopped
- 2 tsp Salt or as required
- 1.5 tbsp Cooking Oil
- 1/2 tsp 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 tsp 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
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 tbsp of cooked dal and 1/2 tbsp of jaggery in place of hoorna while grinding.
Step by Step Directions to make Obbattu Saaru
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, hoorna and little water. Please refer Obbattu Recipe on how to make hoorna / Jaggery – Dal -stuffing.
Blend to a very smooth paste.
In a deep pot, heat 1.5 tsp 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 , I have added mixer jar rinsed water and rinsed water from cooker in which hoorna / puran was made for Obbattu. If you need, you can add plain water.
Add 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.
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