Ugadi Thali (Karnataka) With Holige/ Obbattu Saaru

I am going to start my second week recipes for this month with the theme of Thali's. Today Iam going to showcase a Festival feast from Karnataka. Ugadi is the first day of lunar calender which is celebrated as a New year day in Kannada and Telugu communities. The main dish for this festival is Bevu - Bella(Bevu means neem flowers, Bella means jaggery) which is a paste (pachadi) made with neem flours, jaggery, raw mango pieces and tamarind juice. This is known as Ugadi Pachadi in Telugu community also. After Bevu - Bella Ugadi Habbada Oota( Festival feast) takes main part which includes many delicious dishes from Karnataka cuisine.

  Here what I have served in My Karnataka style Ugadi Thali...

Obbattu/ Holige

Holige saru

Hurlikai Palya (beans stir fry)

Gasagase payasa ( poppy seeds payasam)

Heerekai Tovve - (Ridge gourd dal)

Badanekai palya  --- (Eggplant stir fry)

AAmbode  ---  bengal gram vada

Southekai Kosambari  (moong dal and cucumbar salad)

Kempu chetney - Fresh Red chilli chutney

Tuppa  --- Ghee

Curd

Obbattu saru or Holige saru is a important dish in Ugadi feast for Kannada families. It's a type of thick rasam made with channadal cooked water, tomatoes and masalas. This Holige saaru is served with a palya (stirfry vegetables), tove ( cooked moong dal with ridge gourd) Holige or Obbattu with ghee along with other dishes.

Holige or obbattu is a very popular sweet for almost all festivals. This obbattu is very mush similar to our bobbatlu in Andhra cuisine, Poli in Tamilnadu cuisine, Bhakshaylu in Telangana cuisine and puran poli in Maharastrain cuisine, but with a very little variations . 

Some people use half and half tour and channa dal to make holige poorna  with grated fresh coconut and jaggery and use the same poorna ball to make the obbattu saaru along with channa dal boiled water.So there are few variations in this recipe.  

INGREDIENTS FOR HOLIGE OR OBBATTU SAARU :----

Channa dal  ---  2 tab sp

Channa dal boiled water    --- 1 cup

Jaggery   ----  1 tab sp

Tamarind   ----  1 gooseberry size soaked in luke warm water or about one tab sp of tamarind paste.

Salt to taste

FOR RASAM POWDER:---

Fenugreek seeds  ---  1 tea sp

Coriander seeds  --- 2 tea sp

Cumin seeds  ---  1/2 tea sp

Poppy seeds  --- 1 tea sp

Grated dry coconut  -- 3 tab sp

Dry red chillies  ---  5

If you like to add onion then slice one onion and fry with a few drops of oil and fry till raw smell goes out then add to the rasam powder along with tomato and coriander leaves.

Tomato   ---  2 medium chopped

Coriander leaves ---  1/4 cup chopped

Curry leaves  ---  2 springs

FOR SEASONING:----

Oil  ---  1 tab sp

Mustard seeds  --- 1 tea sp

Asafoetida  ----  one pinch

METHOD:----

1. Heat a fry pan and dry roast all rasam powder ingredients one by one. Remove from pan and let it cool to room temperature  and grind in to fine powder.

2. Now heat little oil in the same pan add tomatoes, curry and coriander leaves (add onion now and fry if you using) fry till raw smell goes,set a side to cool.

3. Add tomatoes to rasam powder, boiled channadal with little water and grind in to a smooth paste.

4. Now boil one cup channa dal boiled water and one cup plain water in a sauce pan, make tamarind juice with one cup water and add it to boiling water bring to a full boil.
5. Now add rasam spice paste, salt to taste, mix well and boil for 20 to 25 minutes.
6. Add jaggery to the rasam mix well and boil for few more mintes.
7. Heat oil in a small pan add mustard seed let them splutter then add asafoetida and add this seasoning to saaru, switch off the heat, sprinkle with some more chopped coriander leaves cover with a lid and let it sit till you serve.
Serve with steamed plain rice, obbattu, tovve and palya...
Enjoy the festival meal.... 
 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#74