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:
Click on the above Video for instructions for making the obbattu/holige rasam
- 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
Obbattu Saaru / HoLige Rasam (Rasam prepared from hOLige filling)
- 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.
- Add this paste to the cooked water.
- Add the filling/hUraNa (or prepared paste) and curry leaves, and mix well.
- Add the remaining water, keep it on medium heat, and let it boil. Continue adding water accordingly until we reach the desired consistency.
- Stir in between to avoid burning.
- Once you see the froth on top, turn off the heat and add chopped cilantro/coriander leaves.
- Heat the ghee in a ladle on medium heat.
- Add hing, mustard seeds, cumin seeds and let it pop.
- Turn off the heat and add the seasoning to the Rasam.
- This rasam is also popularly known as Purnam Charu, Hoolige Saru, Puran Rasam or Poli Rasam