Obattu Saaru (rasam)

Obattu Saaru ( rasam)

I must definitely thank my mother’s cook Padma Rowjee for teaching and sharing this recipe. Saaru is rasam. Obattu Saaru is rasam made out of Channa dhal, the stuffing used to make obattu . Here the boiled Channa dhal and the boiled Channa dhal water is used in this Saaru. Completely different in taste and just, just marvellous. Obattu is holige, poli or puran poli. Obattu is usually made with a stuffing of either coconut and jaggery or Channa dhal and jaggery or a combination of both Channa dhal and Thoovar dhal and jaggery.  Do try and enjoy this Obattu Saaru. Goes well with plain rice, happala ( appalam ) , sandige ( vadaam) , ghee and a nice vegetable palya and a pickle.


Boiled and slightly mashed Channa dhal – 1/4 cup

Boiled Channa dhal water – 3 cups

Tamarind paste -1 teaspoon

Turmeric powder – 2 pinches

Salt to taste

Grated jaggery – 2 tablespoonsm

Roast in ghee and grind to a fine paste with little water

Ghee – 1 tablespoon

Coriander seeds – 1/4 teaspoon

Jeera – 1 teaspoon

Methi seeds – 5

Black pepper – 6

Bydagi red chillies – 5 ( I have used Kashmiri red chillies )

Curry leaves – 5

Freshly grated coconut – 1/4 cup

( Heat a pan. Keep on sim flame. Add the ghee. Add in all the above mentioned ingredients. Fry till golden. Transfer to a plate. Cool. Blend to a fine paste with little water. )

To Season

Ghee – 1 tablespoon

Gingelly ( sesame seed ) oil – 2 tablespoons

Mustard seeds – 1 teaspoon

Jeera – 1/2 teaspoon

Broken red chilli ( Bydagi ) – 1

Finely chopped curry leaves – little

Asafoetida powder – 1/2 teaspoon

To Garnish  

Thinly chopped pieces of  fresh coconut ( fried in ghee to a light golden colour)


Heat a pan. Keep the flame on sim. First add the tamarind paste mixed in the boiled Channa dhal water. Let it boil for 3 minutes. Add the turmeric powder. Boil for 3 minutes. Keep the flame on sim. Add the boiled Channa dhal, grated jaggery, salt to taste and the ground paste. Mix well. When the mixture froths and is about to boil, switch off the stove. Season and garnish. Serve hot.

Chef’s Tips

1) After adding the ground paste do not boil the Saaru ( rasam). The taste will not be nice.

2) Can add a flake of garlic along with the roasting ingredients.

3) I love the taste of the Saaru just like this. If you want add little finely chopped green coriander leaves  and mix well.

4) By frying the coconut pieces in ghee ,the saaru  stays for a long time , especially in summer.



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