Obbattu Saaru
A thin, flavorful rasam made from the leftover stock of holige stuffing.
About this dish
Commonly prepared during Ugadi and festivals in Old Mysore, this rasam is a masterclass in zero-waste cooking. It utilizes 'kattu', the nutrient-rich water drained after boiling chana dal for Holige (Puran Poli) stuffing. The dish is distinctive for its complex balance of sweetness from residual jaggery and a spicy, aromatic hand-ground masala.
Ingredients
The Stock (Kattu)
- 500 ml Chana dal stock (leftover liquid from boiling 1 cup dal)
- 2 tbsp Cooked chana dal-jaggery paste (Hoornu)
- 1 tsp Tamarind paste
Masala Paste
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1/2 tsp Black peppercorns
- 4-5 Dried Byadagi chillies
- 1/4 cup Fresh grated coconut
- 1 small Cinnamon stick
- 2 Cloves
Tempering
- 1 tbsp Ghee
- 1 tsp Mustard seeds
- 1 sprig Curry leaves
- 1/4 tsp Asafoetida (Hing)
- 2 tbsp Chopped coriander leaves
Method
- 1
Roast the spices
Heat a small pan over low flame and dry roast coriander seeds, cumin, peppercorns, cinnamon, cloves, and Byadagi chillies. Roast for 3-4 minutes until the chillies become crisp and the coriander seeds emit a toasted, nutty aroma. Be careful not to char the spices as it will make the saaru bitter.
- 2
Grind the masala
Once the roasted spices cool, transfer them to a blender along with the fresh grated coconut and the reserved 2 tablespoons of holige stuffing (hoornu). Add a splash of water and grind into a very smooth, fine paste. The coconut provides body while the hoornu adds the essential thickness and sweetness.
- 3
Prepare the base
In a heavy-bottomed pot, pour the reserved chana dal stock (kattu). Add the tamarind paste, salt to taste, and a pinch of turmeric. Bring this to a gentle simmer over medium heat until the raw smell of tamarind disappears, which usually takes about 5-7 minutes.
- 4
Incorporate the paste
Stir the ground masala paste into the simmering stock. Whisk gently to ensure there are no lumps of coconut or dal paste. The liquid should transform into a thin, reddish-brown broth with a slight froth appearing on the surface.
- 5
Adjust consistency
If the saaru appears too thick, add half a cup of warm water. It should be thinner than a standard sambar but thicker than a clear soup. Let it simmer for another 5 minutes on low heat so the flavors of the whole spices meld with the dal stock.
- 6
Monitor the boil
Wait for the saaru to reach a 'foaming' point where it rises slightly in the pot. Do not let it boil vigorously for a long time, as this can cause the delicate aromas of the fresh-ground spices to evaporate. Turn off the heat once it starts bubbling steadily.
- 7
Prepare tempering
In a small tadka pan, heat ghee until shimmering. Add mustard seeds and wait for them to fully crackle. Add the curry leaves and hing, letting them sizzle for 10 seconds until the leaves turn bright green and crisp.
- 8
Final garnish
Immediately pour the hot tempering over the saaru. Cover the pot with a lid for 2 minutes to trap the smoky ghee aroma. Finally, garnish with a generous handful of freshly chopped coriander leaves.
Notes & variations
- If you don't have leftover hoornu, use 1 tbsp mashed boiled dal and 1 tsp jaggery.
- Always use Byadagi chillies for the characteristic deep red color without excessive heat.
- The stock can be refrigerated for 2 days if you aren't making the saaru immediately.
- Ensure the coconut is fresh; desiccated coconut will not give the same creamy mouthfeel.
Serve with
Steamed sona masuri rice, a dollop of ghee, and the Obbattu itself.
Cook's note
The secret is the 'Kattu'—never throw away the water used to boil dal; it contains all the proteins and deep flavor.