Holige Saaru / Obbattu Saaru / Kattina Saaru / Puran Poli Sambar

"Holige Saaru" is the most favourite sambar of Karnataka people . This is usually prepared in major festivals like Ugadi , Deepawali , Ganesh chaturthi , Varamahalakshmi  when people do holige (obbattu) . This sambar tastes different than others as we use the water in which we boil toor daal / Chana dal . Some people do holige using Toor daal , some use Chana daal . This sambar tastes good with Idli , Poori also . So come lets see the recipe .

Ingredients:-

1. Toor daal                                               1 big glass
2. Grated or Chopped coconut                  1 cup (can use dry coconut also)
3. Red chilli                                               6-8
4. Cardamom                                             3
5. Cloves                                                    4-6
6. Cinnamon                                              2 inches 
7. Black pepper                                          5-6
8. Jeera                                                       2 tsp
9. Dhaniya/ coriander seeds                       3 tsp
10. Onion                                                     1 medium
11. Garlic                                                     4-5 big cloves
12. Hing                                                      1 pinch
13. Curry leaves                                          10-12
14. Khus-khus / poppy seeds                      1-2 tsp
15. Methi                                                     1/2 tsp
16. Tamarind juice                                       1 tcup
17. Jaggery                                                  2 tsp
18. Salt                                                         2-3 tsp
19. Oil                                                          2 tsp
20. Water

Method:-

Take a big vessel , add 5-6 glasses of water, keep it to boil on high flame , after some time when water starts to boil , add washed toor daal to it . keep medium flame and mix properly , this should be boiled till daal is cooked , check in between daal, it may take around 20 m .

Once daal is cooked , separate it from its water by straining , this daal is used for doing for holige , the strained hot water is used for sambar (in kannada we say it as kattu )so keep it aside .
Now dry roast the ingredients jeera , dhaniya , khus khus ,red chilli , methi, in a pan or small kadai  each one separately for 1-2 min , take care don't roast over . cardamom, cloves, pepper , cinnamon  spices u can roast all together .

Now add 1/2 tsp oil and fry onion slices with garlic cloves for 2 min .
Take mixer jar , add dry roasted ingredients and make powder , now add fried onion & garlic , coconut , little water and grind to make fine paste .

In a vessel add cooked water(kattu) , add grounded masala , add salt , jaggery , tamarind juice keep it to boil .

In a pan add 2 tsp oil heat it , add hing , 1tsp mustard seeds , curry leaves , 2-3 red chilli and make tempering , pour on sambar which is kept for boiling , add water to adjust consistency . Let it boil on medium flame for 10-12 min  (total boiling time around 15-20 min).

Thats it now piping hot holige saaru / obbattu saaru is ready to serve with rice  .

Thank you