Karnataka Style Obbattu Saaru Recipe - Sweet & Spicy Rasam Recipe
A vegetarian Karnataka recipe with tamarind water, chana dal (bengal gram dal), jaggery. Ready in 1h 15m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
20 steps- 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
tamarind water(1 cup)chana dal (bengal gram dal)(1/4 cup) - 2
Cook the dal in the pressure cooker for about 4 to 5 whistles and turn off the heat
- 3
Allow the pressure to release naturally
- 4
Once done, open the cooker, drain any excess water from the dal and keep it aside
tamarind water(1 cup) - 5
Mash the dal well to make a coarse mixture
- 6
Heat ghee in a pan on medium heat, add the jaggery and sugar and stir until the jaggery and sugar dissolve completely
jaggery(1/4 cup)ghee(1 tablespoon) - 7
Stir in the cooked mixture, coconut and cardamom to the jaggery mixture until well combined
jaggery(1/4 cup)fresh coconut - grated(1/4 cup)cardamom powder (elaichi)(1 teaspoon)dry coconut (kopra)(2 tablespoon) - 8
Continue stirring the the Obbattu poornam until the mixture begins to thicken and leaves the sides of the pan
sprig curry leaves(2)sprig coriander (dhania) leaves - chopped(2) - 9
Keep aside
- 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
cardamom powder (elaichi)(1 teaspoon) - 11
Keep it in the blender itself
- 12
In the same skillet, add oil and fry the curry leaves, onions and tomatoes
onion - sliced(1)tomatoes - chopped(2)sprig curry leaves(2)sprig coriander (dhania) leaves - chopped(2) - 13
Fry them till the raw smell goes away
- 14
Once done cool it down and grind them along with the rasam spice powder to a smooth paste
cardamom powder (elaichi)(1 teaspoon) - 15
To make the Obbattu Saaru recipeHeat a kadai, add 2 cups water, tamarind water, the poornam dal mix and bring it to boil
tamarind water(1 cup) - 16
Then add the rasam spice mixture, boil the Obbattu Saaru in on medium heat for about 20 minutes
- 17
To temperHeat a small tempering pan with oil, splutter mustard seeds and hing
methi seeds (fenugreek seeds)(1 teaspoon)coriander (dhania) seeds(2 teaspoon)poppy seeds(1 teaspoon)mustard seeds(1 teaspoon) - 18
Add this tempering over the Obbattu Saaru and serve with some chopped coriander leaves
coriander (dhania) seeds(2 teaspoon)tomatoes - chopped(2)sprig curry leaves(2)sprig coriander (dhania) leaves - chopped(2) - 19
Check the salt and spices and adjust according to taste
- 20
Serve the Karnataka Style Obbattu Saaru Recipe along with Steamed rice and Karnataka Style Sorakaya Palya Recipe
Rate this recipe
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Karnataka Style Obbattu Saaru Recipe - Sweet & Spicy Rasam Recipe
A vegetarian Karnataka recipe with tamarind water, chana dal (bengal gram dal), jaggery. Ready in 1h 15m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
20 steps- 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
tamarind water(1 cup)chana dal (bengal gram dal)(1/4 cup) - 2
Cook the dal in the pressure cooker for about 4 to 5 whistles and turn off the heat
- 3
Allow the pressure to release naturally
- 4
Once done, open the cooker, drain any excess water from the dal and keep it aside
tamarind water(1 cup) - 5
Mash the dal well to make a coarse mixture
- 6
Heat ghee in a pan on medium heat, add the jaggery and sugar and stir until the jaggery and sugar dissolve completely
jaggery(1/4 cup)ghee(1 tablespoon) - 7
Stir in the cooked mixture, coconut and cardamom to the jaggery mixture until well combined
jaggery(1/4 cup)fresh coconut - grated(1/4 cup)cardamom powder (elaichi)(1 teaspoon)dry coconut (kopra)(2 tablespoon) - 8
Continue stirring the the Obbattu poornam until the mixture begins to thicken and leaves the sides of the pan
sprig curry leaves(2)sprig coriander (dhania) leaves - chopped(2) - 9
Keep aside
- 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
cardamom powder (elaichi)(1 teaspoon) - 11
Keep it in the blender itself
- 12
In the same skillet, add oil and fry the curry leaves, onions and tomatoes
onion - sliced(1)tomatoes - chopped(2)sprig curry leaves(2)sprig coriander (dhania) leaves - chopped(2) - 13
Fry them till the raw smell goes away
- 14
Once done cool it down and grind them along with the rasam spice powder to a smooth paste
cardamom powder (elaichi)(1 teaspoon) - 15
To make the Obbattu Saaru recipeHeat a kadai, add 2 cups water, tamarind water, the poornam dal mix and bring it to boil
tamarind water(1 cup) - 16
Then add the rasam spice mixture, boil the Obbattu Saaru in on medium heat for about 20 minutes
- 17
To temperHeat a small tempering pan with oil, splutter mustard seeds and hing
methi seeds (fenugreek seeds)(1 teaspoon)coriander (dhania) seeds(2 teaspoon)poppy seeds(1 teaspoon)mustard seeds(1 teaspoon) - 18
Add this tempering over the Obbattu Saaru and serve with some chopped coriander leaves
coriander (dhania) seeds(2 teaspoon)tomatoes - chopped(2)sprig curry leaves(2)sprig coriander (dhania) leaves - chopped(2) - 19
Check the salt and spices and adjust according to taste
- 20
Serve the Karnataka Style Obbattu Saaru Recipe along with Steamed rice and Karnataka Style Sorakaya Palya Recipe
Rate this recipe
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