Karnataka Style Obbattu Saaru Recipe - Sweet & Spicy Rasam Recipe

Step 1: To begin making the Karnataka Style Obbattu Saaru Recipe, first cook the chana dal with 1-1/2 cups of water until soft and is well cooked

Step 2: Cook the dal in the pressure cooker for about 4 to 5 whistles and turn off the heat

Step 3: Allow the pressure to release naturally

Step 4: Once done, open the cooker, drain any excess water from the dal and keep it aside

Step 5: Mash the dal well to make a coarse mixture

Step 6: Heat ghee in a pan on medium heat, add the jaggery and sugar and stir until the jaggery and sugar dissolve completely

Step 7: Stir in the cooked mixture, coconut and cardamom to the jaggery mixture until well combined

Step 8: Continue stirring the the Obbattu poornam until the mixture begins to thicken and leaves the sides of the pan

Step 9: Keep aside

Step 10: For the Saaru /Rasam MixHeat a skillet and dry roast all the ingredients that is mentioned in the rasam powder list and grind them into a smooth powder

Step 11: Keep it in the blender itself

Step 12: In the same skillet, add oil and fry the curry leaves, onions and tomatoes

Step 13: Fry them till the raw smell goes away

Step 14: Once done cool it down and grind them along with the rasam spice powder to a smooth paste

Step 15: To make the Obbattu Saaru recipeHeat a kadai, add 2 cups water, tamarind water, the poornam dal mix and bring it to boil

Step 16: Then add the rasam spice mixture, boil the Obbattu Saaru in on medium heat for about 20 minutes

Step 17: To temperHeat a small tempering pan with oil, splutter mustard seeds and hing

Step 18: Add this tempering over the Obbattu Saaru and serve with some chopped coriander leaves

Step 19: Check the salt and spices and adjust according to taste

Step 20: Serve the Karnataka Style Obbattu Saaru Recipe along with Steamed rice and Karnataka Style Sorakaya Palya Recipe