Obbattu / Obbattina Saaru - Version/Type 1- Curry/gravy made with one or two balls leftover/saved from the filling/poorna after making obbattu

This is my(mom's)version of obaattu saaru which is similar to my bassaru recipe recipe link .

This curry tastes more good when it is heated again and again( that is tastes more good when served the next day and the day after).. the more it is heated the tastier it gets ..just like bassaru.
The curry looks to be plain, but the flavor and taste is awesome. I like both bassaru and obbattu saaru, where as obbattu saaru will have light sweet taste, since we add in some obbattu stuffing in the curry.

For obbattu stuffing refer my obbattu recipe click here.

WE can make this saaru just like any rasam as an alternative.

Here is the recipe below:-

Onion - 1 medium
Tomato - 2 small
Garlic - 3 or 4 pods
Tamarind - 2 inch piece
Coriander leaves - few
Coconut grated - 1/4 cup
Obbattu stuffing - 1 or 2 balls
Red chillies - 6
Coriander seeds - 1 tbsp
Cumin seeds - 1 tbsp
Pepper corns - 6 or 7
Fenugreek/methi seeds - 1/4 tsp
Salt as needed

For tempering:
Mustard seeds, urad dhal and curry leaves ( all few)

Soak tamarind in water for 20 mts and extract pulp.

Heat a tsp of oil in a pan and add red chillies, coriander seeds, cumin seeds, pepper corns and fenugreek seeds( one by one in order)... fry well and keep aside.
In the same pan add chopped onions and fry till light brown... next add garlic and saute for 3 minutes... then add chopped tomatoes and fry till they are mashed and pulpy... next add coriander leaves and remove , keep aside and cool.
Take both these fried ingredients in a blender/mixer along with coconut and grind to a fine paste... transfer it to a cooking vessel along with drained water from cooking channa dhal( refer obbattu recipe), tamarind pulp, and obbattu stuffing, add salt and cook till the raw smells like around 10 mts... temper it with mustard seeds, urad dhal and curry leaves... serve with hot rice.

Obbattina Saaru - Version 2

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