Food and Remedy

Obbattu Saaru / HoLige Rasam (Rasam prepared from hOLige filling)

Obbattu Saaru / HoLige Rasam

Holige sAru / Rasam is a very popular festival dish. This rasam is generally prepared using the filling (hUranNa) which we make for obbattu/Holige. This hUraNa Rasam is a very traditional dish.Popularly known as obbattina sAru.
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.

For Making Hurana and obbattu click here

For rasam Powder recipe click here:

Obbattu Saaru / HoLige Rasam (Rasam prepared from hOLige filling)

Click on the above Video for instructions for making the obbattu/holige rasam
Servings 4 to 5 people
Prep Time 30 minutes
Cook Time 15 minutes

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:
If you are using huraNa (from obbattu), you need:a
For both methods of preparation, you need:
For Seasoning:

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