Obbattu saaru, also known as holige saaru, is a delicious sambar. It is made from the strained liquid from cooking the toor dal.  A key point about the obbattu saaru recipe is that the toor dal serves two purposes. The liquid that remains after cooking the toor dal is used for making the saaru and the dal itself is used for preparing the obbattu after grinding the dal-jaggery mixture to prepare stuffing, often the water used to clean up the grinder is also used with the dal stock to make this curry.This is one of a traditional curry which taste delicious when served with rice or perfect with ragi mudde .

Preparation time – 15 min

Cooking time –  20 min

Serves – 8

Ingredients –

Curry leaves – 3 springs

Dry copra – 1/2 cup

Coriander seeds – 2 tbs

Cumin seeds – 1 tbs

Chana dal – 2 tbs

Urad dal – 2 tbs

White sesame seeds – 1 1/2 tbs

Red chilies – 8 no

Tamarind – 1 lemon sized ball

Toor dal stock

Salt to taste

Oil to fry – 2 tbs

How to prepare holige saaru/sambar –

Collect the drained liquid after cooking toor dal and the water used to clean up the grinder after grinding dal and jaggery mixture or one ball of stuffing or horana can also be added to prepare the curry/saaru and  keep aside by adding curry leaves in it.

Take a kadai  heat it by adding oil in it ,fry  all the spices one by one, fry till it turn to golden brown and keep aside

When the mixture is cool add all the ingredients to a mixer grinder and make a paste of it by adding water while grinding.

Add the grounded masala to the dal stock and bring it to boil ,meanwhile soak tamarind in lukewarm water and  squeeze it collect the pulp/juice of it and add it to the boiling curry,add salt to taste.

Boil the curry for 5 to 10 min in a medium flame and turn off the flame.

Holige saaru or obbatt saaru/sambar is ready to be served with rice .