Obbattu Saaru


obbattu saaru


Obbattu saaru, also known as holige saaru, is a delicious sambar. It is made from the residual liquid from cooking the toor dal. A key point about the obbattu saaru recipe is that thetoor dal serves two purposes: The liquid that remains after cooking the toor dal is used for making the saaru and the dal itself is used for preparing the obbattu, holige, bobbatlu, or puran poli.

A highlight of the obbattu saaru recipe is you have to prepare fresh masala powder to make this sambar. Such a powder gives a great taste to the holige saaru.


Are the traits of the obbattu saaru similar to that of another sambar? No, the obbattu saaru thickness is in between that of a typical sambar and rasam.

Furthermore, this saaru will be spicy, sour and sweet, making it a delight to savor. You can increase or decrease the quantity of the relevant ingredients, in the obbattu saaru recipe, to prepare the sambar to your taste needs.

It is not uncommon to continue to relish this saaru for 4-5 days after you make it. In fact, the taste of the obbattu saaru increases overtime.

Some drink the saaru, as is, or mixing it with buttermilk, after lunch or dinner, because the saaru is said to aid digestion.

For soft ragi mudde, obbattu saaru will be an excellent fit. The combination of rice, a teaspoon of ghee and this saaru, too, is sure to please the taste buds. Do not forget to use raw onion pieces and an instant lemon pickle as side dishes. These items are bound to scale the food taste to a greater level.





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Quantity:
3-4 cups

Ingredients:

1. Residual liquid from cooking dal, 2 cups
2. Oil or ghee 2 teaspoons
3. Mustard seeds 1/4 teaspoon
4. Hing 2 pinches
5. Curry leaves 1-2 sprigs
6. Tamarind, small lemon size
7. Jaggery 1 tablespoon.

Read jaggery benefits in the blog.
8. Turmeric 1/4 teaspoon
9. Thin paste made from one table spoon of hoorana and desired quantity of water
10. Salt to taste
11. Chopped fresh coriander leaves

For preparing masala:

1. Oil 3/4 teaspoon
2. Dried red chilies 3-4 or to taste
3. Methi 1/16 teaspoon
4. Dhaniya 2 teaspoons
5. Jeera / cumin seeds 1/2 teaspoon
6. Gasa gase, khus khus, poppy seeds 1/2 teaspoon
7. Dry coconut gratings, packed, 1/4 cup
8. Onion, sliced, 1 small
9. Curry leaves 1 sprig
10. Tomato, diced, 1 small
11. Coriander leaves few sprigs

video obbattu saaru

How to Prepare the Masala for Obbattu Saaru?


1. Heat a few drops of oil.

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2. Add methi.

Fry till the methi turns to light golden brown.

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3. Add jeera. Mix.

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Add dhaniya and chilies.

Fry till any of the seeds become light golden brown.

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4. Add gasa gase / poppy seeds.

Fry till these start to splutter.

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5. Add dry coconut.

Fry till coconut becomes hot.

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Transfer the fried mixture to a utensil.
6. Heat the remaining oil in the same pan which you used for frying.

Add curry leaves.

Fry for a few seconds.

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7. Add onion.

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Fry till the onion becomes golden brown.

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8. Add coriander leaves.

Fry for a few seconds.

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9. Add tomato pieces.

Fry till the pieces become hot.

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Keep aside to cool.
10. Dry grind the fried items of Step 5 to a powder.

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11. Add the fried items of Step 9 to the powder.

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12. Grind to a fine paste using water.

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Masala is ready.


How to Prepare Obbattu Saaru?


1. Soak tamarind in hot water for about 15 minutes.

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Squeeze the tamarind to extract the juice.

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2. Heat oil or ghee in a utensil.

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Add mustard seeds.

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3. Add hing when mustard starts to splutter.

Mix.

Add curry leaves.

Fry for a few seconds.

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4. Add ground masala, turmeric and tamarind paste.

Fry for a minute.


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5. Add toor dal water, hoorana paste, jaggery and salt.

Mix.


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Add more water, if the mixture becomes thick.

Boil for a few minutes.

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6. Add coriander leaves.

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Switch-off the stove.

Obbattu saaru or holige saaru is ready.

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TIPS Obbattu Saaru
1. Be careful about the quantity of salt you add to the saaru, because successive heating of the same increases its saltiness.
2. If you want the saaru to be thick, add about 1/2-teaspoon channa dal in Step 3 of preparing the masala.
3. For extra taste and thickness, add more paste of hoorana or filling.
4. If you like garlic, add a few cloves in Step 7 of preparing the masala.
5. For a variety in taste and extra nutrition, dry fry kala chana / brown chickpea / kadale kaalu / kondai kadalai / senagalu and add the same to the obbattu saaru after a day you make it.

Boil the saaru.
6. If you do not have dry coconut, use fresh coconut gratings.