Karnataka Style Obbattu Saaru Recipe – Sweet & Spicy Rasam Recipe

Karnataka Style Obbattu Saaru Recipe is popularly known as Holige Saaru in Karnataka.  Course : Lunch Ingridients : 1 cup Tamarind Water For the Obbattu Poornam Dal 1/4 cup Chana dal (Bengal Gram Dal) 1/4 cup Jaggery 1/4 cup Fresh coconut , grated 1 teaspoon Cardamom Powder (Elaichi) For the Rasam Powder 1 teaspoon Methi Seeds (Fenugreek Seeds) 2 teaspoon Coriander (Dhania) Seeds 1/2 teaspoon Ajwain (Carom seeds) 1 teaspoon Poppy seeds 2 tablespoon Dry coconut (kopra) 4 Dry Red Chillies 1 Onion , sliced 2 Tomatoes , chopped 2 sprig Curry leaves 2 sprig Coriander (Dhania) Leaves , chopped For the Tempering 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 tablespoon Oil 1 pinch Asafoetida (hing) 1 tablespoon Ghee Instructions To begin making the Karnataka Style Obbattu Saaru Recipe, first cook the chana dal with 1-1/2 cups of water until soft and is well cooked. Cook the dal in the pressure cooker for about 4 to 5 whistles and turn off the heat.Allow the pressure to release naturally. Once done, open the cooker, drain any excess water from the dal and keep it aside. Mash the dal well to make a coarse mixture.Heat ghee in a pan on medium heat, add the jaggery and sugar and stir until the jaggery and sugar dissolve completely. Stir in the cooked mixture, coconut and cardamom to the jaggery mixture until well combined.Continue stirring the the Obbattu poornam until the mixture begins to thicken and leaves the sides of the pan.  Keep aside.