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
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 .
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.
How 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.
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 until 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 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.
Add salt as per your taste.
Now , cook on medium flame and bring to boil .
When it comes to boil , regulate flame to low and close lid.
Let it be on simmer for 5 minutes. After that turn off the stove and lastly add chopped coriander leaves.
Stir well and serve with steamed white rice.
- 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
- 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.
- 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.