Obbattu Saaru – Instant Pot
Ugadi is a festival celebrated all across the Deccan regions of India with much fun and fervour. The word Ugadi has originated from the Sanskrit words – ‘yuga’ means era and ‘aadi’ means beginning. So it marks the beginning of the new era. This auspicious day involves religious observances, welcoming and celebrating the Season’s freshness. Yes! festivals are special for all so is the recipes prepared during festivals.
The main dish for Ugadi festival is Obbattu/Holige/Boli/Puran Poli, an authentic sweet delicacy from Karnataka. Obbattu is never complete on a festival without making Obbattu Saaru. This is a must dish whenever they make Obbattu, especially in Karnataka region.
Obbattu Saaru, also called as Holige saaru is a type of rasam, but has a slightly thicker consistency than any other normal rasam. This is prepared with the dal water(bele kattu), strained from boiled dal(to make obbattu stuffing). This rasam is so flavorful and tasty as it involves dry roasting spices and freshly prepared masala is added to dal water, which makes this rasam so special and unique than any other rasam. It has a perfect blend of sweetness, sourness and spiciness in it, which is equally liked by all obbattu lovers.
The special thing about this Obbattu and Obbattu Saaru recipe is that it is prepared using Instant Pot. Very easy to make and perfect recipe each time and every time. Festivals are special with IP ??
The below pic has Obbattu Stuffing (hurana) , Obbattu Dough (kanaka) and Obbattu Saaru. OBBATTU recipe is to be tried first before making this rasam.
This rasam tastes good when served fresh and even tastier when reheated and used the next day. It is not only made during festivals but also, can be easily made any other normal day, by just cooking little dal with water and follow the same procedure to make rasam. What other great combination can be, then a hot rasam served with rice and topped with ghee!!
You could also try these kaviruchi dishes for your Ugadi menu!
MANGO RICE, BEANS PALYA, OBBATTU
Here is the recipe for Karnataka special Obbattu Saaru recipe for Ugadi festival!
Obbattu Saaru Recipe | ಹೋಳಿಗೆ ಸಾರು| Ugadi Special | Dal Rasam | Instant Pot Recipe
For Masala Paste:
- 1 tsp Jeera / Cumin Seeds
- 2 tsp Coriander Seeds
- 6-7 Peppercorns
- ⅛ tsp Methi Seeds
- 6-8 Byadgi Red Chili
- few Curry Leaves
- ¼ tsp Poppy Seeds
- ½ tsp Oil
- 1 small Onion roughly chopped
- 4-6 Garlic
- ¼ cup Coconut
- 1 Tbsp Oil
- ½ tsp Mustard Seeds
- 2 Dry Red Chili
- A pinch Hing
- 2 Spring Curry leaves
For Holige saaru:
- 4 cups Dal Water
- 2-3 cups Water as per consistency required
- A small ball Obbattu Stuffing Hurana/Puran
- ½ cup Tamarind Water
- Salt as needed
- Soak Tamarind(a lemon sized ball) in water for 15 mins and extract dilute pulp.
Making Masala Paste:
- Heat a pan on med-low heat to dry roast spices. Add jeera, Coriander seeds, PepperCorns, Methi seeds, Byadgi Red Chili, curry leaves, until they are toasty, fragrant and light brown in color.
- Next, add Poppy seeds and roast until it splutters. Transfer the mixture to a blender jar and let cool.
- To the same pan add half a tsp oil, once hot add roughly chopped small onion, garlic and fry for 2-3 mins. Next add coconut, off the stove and let cool before grinding.
- Add the roasted mixture to the same blender with spices. Add water and blend to a smooth paste. Set aside.
Making Obbattu Saaru:
- Add dal water back to IP and on the ‘saute mode’.
- Add the ground masala paste and enough water to bring to rasam consistency. Mix well.
- Add salt to taste and tamarind water. Bring to a boil.
- Meanwhile prepare seasoning on stove top with oil, mustard, curry leaves and dry red chili.
- Add a small ball of obbattu stuffing to the boiling rasam for sweet taste. Add the seasoning and serve with steamed rice, topped with ghee to enhance the taste.
- Festival special sweet-sour-spicy Rasam is ready to relish!
- I used the instant pot which I had used to prepare the stuffing, you could make this rasam on the stove top too or the pressure cooker which was used to make the stuffing.
- Add more water to boil dal while preparing obbattu stuffing so you have enough dal water to prepare rasam.
- This Obbattu saaru is slightly thicker than any other normal Rasam. A perfect blend of sweet, sour & spicy! Yes, a very tasty rasam.
- The same recipe works well for making saaru out of obbattu stuffing prepared with chana dal too.
- This rasam tastes good when fresh and even tastier when reheated and used the next day.
- Add more or less obbattu stuffing as per the sweetness required in the rasam. I usually add a small ball sized stuffing.
- If you don’t have Obbattu stuffing in hand, Pressure cook Toor dal/ chana dal, mash and add along with dal water. Add little jaggery for the sweet taste.
- You could make a simplified and quick version of this Saaru by using any readymade Rasam Powder instead of dry roasting spices and adding to the masala.
- Enjoy the authentic delicacy obbattu saaru!
You might want to try any of these Festival Recipes…
- Poha Rasayana
- Obbattu Saaru – Instant Pot
- Bele Obbattu – Instant Pot
- Millet Pongal – Instant Pot
- Dill Lemon Rice
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