Obbattu Saaru/Rasam

           OBBATTU SAARU/RASAM

Cooking time: 15 min Cuisine: Karnataka

Serves: 3-4                   Course: Main

Ingredients

Oil                                        1 tsp

Cumin seeds                      2 tsp

Black pepper corns           1 tsp

Curry leaves                       1 ½ sprig

Coriander leaves               2 Tbsp

Sambar powder                 3 tsp

Toor dal (cooked)              3 Tbsp

Toor dal stock                    1 liter (approx)

Coconut (grated)               3 Tbsp

Obbattu hoorna                 2 Tbsp

Tamarind pulp                    1 Tbsp

Salt                                     To taste

Method

After cooking the toor dal for obbattu/Holige keep the stock in a separate bowl and also keep 3 Tbsp of toor dal separately.

Heat a pan in low flame add oil and when it’s hot add cumin seeds and black pepper corns and fry for a minute, now add the curry leaves and let it splutter switch off the heat and let it cool in room temperature. Now in a grinder jar add the tempered mixture, sambar powder and grind into fine powder. Now add coriander leaves, cooked toor dal and some toor dal stock and further grind the mixture to a fine paste.

In a sauce pot add the stock of toor dal and keep it in low flame now add the grinded paste and mix well, adjust the salt now add grated coconut, hoorna and mix it without any lumps, let it come to boil in low flame. When it comes to boil add tamarind pulp and boil for another 3 to 4 minutes, garnish with coriander leaves and turn off the heat.

Note: plain water should not be added while grinding/for tamarind pulp 

Video : Click here

Obbattu recipe : Click here