Ingredients

• Ingredients for Obbattu Saaru:
• ¼ cup channa dal / toor dal wash and pressure cook this with 1½ cups of water. Strain the water and keep the water aside
• If you are preparing only rasam (not using obbattu filling), here are the extra ingredients:
• 2 TBSP Jaggery powder
• Pinch of cardamom
• If you are using huraNa (from obbattu), you need:a
• 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
• For both methods of preparation, you need:
• 1to 1½ cups of water
• Few curry leaves
• in Small lemon size tamarind soakedwater
• ¼ cup coconut
• 2 cups of water
• 2 to 3 tsp Rasam Powder
• 1 tsp salt/ salt to taste
• For Seasoning:
• 2 teaspoon ghee
• ½ teaspoon mustard seeds
• ½ teaspoon jeera
• pinch of hing

Instructions

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

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.
4. This rasam is also popularly known as Purnam Charu, Hoolige Saru, Puran Rasam or Poli Rasam