Obbattu Saaru | ಒಬ್ಬಟ್ಟಿನ ಸಾರು

Obbattu Saaru  / Rasam is a very popular festival dish. This rasam is generally prepared using the filling (ಹೂರಣ )  which we make for obbattu/Holige. This hUraNa Rasam is a very traditional dish. Popularly known as ಒಬ್ಬಟ್ಟಿನ ಸಾರು .

Since we use the hUrana/filling for this recipe, please refer to “beLe Obbattu /Puran poLi recipe”. Though using huraNa from puran poLi is preferred, the rasam will still taste good without it.
We are making rasam for 2-2.5 cups of water.

Ingredients for holige rasam:

If you are preparing only rasam (not using obbattu filling), here are the extra ingredients:

• ¼ cup channa dal / toor dal (wash and pressure cook this with 1½ cups of water. Strain the water and keep the water aside)(ಕಡ್ಲೆ ಬೇಳೆ /ತೊಗರಿ ಬೇಳೆ)
• 2 TBSP jaggery powder(ಬೆಲ್ಲ)
• Pinch of cardamom(ಏಲಕ್ಕಿ )

If you are using huraNa (from obbattu), you need:

• 1 cup of water from cooked channa/toor dal (use 2-3 cups of water to cook 1¼ cup of dal when preparing obbattu huraNa. After cooking, only ~1 cup of water will be left.)
• ½ cup hUraNa / filling (ಹೂರಣ)

For both methods of preparation, you need:

• 1 to 1½ cups of water
• Few curry leaves
• Small lemon size tamarind soaked in water(ಹುಣಸೆ ಹಣ್ಣು)
• ¼ cup coconut(ಕಾಯಿ)
• 2 cups of water
• 2 to 3 tsp rasam powder (ಸಾರಿನ ಪುಡಿ )
• 1 tsp salt / salt to taste

For Seasoning:

• 2 teaspoon ghee(ತುಪ್ಪ)
• ½ teaspoon mustard seeds(ಸಾಸಿವೆ)
• ½ teaspoon jeera(ಜೀರಿಗೆ)
• pinch of hing (ಇಂಗು)

Method:

1. If you have huraNa, simply grind coconut, rasam powder, salt, and tamarind along with the water to a fine paste. If you don’t have huraNa, add cooked dal, jaggery, and a pinch of cardamom to this paste, and grind.
2. Add this paste to the cooked water.
3. Add the filling/hUraNa (or prepared paste) and curry leaves, and mix well.
4. Add the remaining water, keep it on medium heat, and let it boil. Continue adding water accordingly until we reach the desired consistency.
5. Stir in between to avoid burning.
6. Once you see the froth on top, turn off the heat and add chopped cilantro/coriander leaves.

Seasoning:

1. Heat the ghee in a ladle on medium heat.
2. Add hing, mustard seeds, cumin seeds and let it pop.
3. Turn off the heat and add the seasoning to the Rasam.