Chana daal gravy (Obbattina saru/puran poli saru)

Puran poli(Marathi/Konkani) or obbattu(Kannada) must be one of the most popular sweets in Karnataka and Maharashtra. Usually it is not always possible to make the outer wrap or the stuffing in exact amounts. Many different dishes can be made with such left over things. The most popular among them is HooraNada saru, also called as obbattina saru.

HooraNa is the sweetish stuffing used in puran poli. Usually people cook a little more chana daal while making this dish to prepare a delicious saru. There are many recipes for this saru and they all are very tasty and very popular. The one I am posting is the Kannada version of it prepared by my friend Poornima, I will post my mom’s version soon.

Recently one of my readers asked for this recipe. When I read that request, I remembered this recipe which Poornima had mailed me long back. I had prepared this a couple of times. Since I don’t make puran polis very frequently, I cooked daal just to make this saru. This was very delicious. Just make sure to cook more rice whenever you cook this, you can’t just stop eating :).

While making puran poli stuffing, all the water is drained out to make the stuffing very dry. This drained water is used for saru. It is prepared in same pan used for cooking daal and jaggery together, so that saru gets some thickness from the chana daal mixture and gets a tinge of sweetness.

See Vaishali’s Kataachi aamti.

1/4 cup chana daal
1/2 cup fresh/frozen coconut
3/4 cup chopped onion
1 tea spn finely chopped garlic
1/4 tea spn tamarind extract or 2-3 pieces of tamarind
2-3 strands of coriander leaves
1-2 tea spns sambar powder
1/2 tea spn mustard seeds
4-5 curry leaves

I use very less tamarind in my cooking. This dish requires a little more tamarind, so increase it to suit the taste.

Heat a little oil in a pan and fry 1/4 cup onion till it turns slightly brownish. Grind this with coconut, sambar powder, tamarind, cooked daal and 1/4 cup raw onion to a smooth paste.
In the same pan that is used to cook jaggery and chana daal for puran poli, take all the drained water from the daal. Add 1/4 cup onion and let it cook.
Add the paste, garlic, salt, chopped coriander leaves and cook till it boils well for around 5-6 mins.
Heat oil and add mustard seeds. When it starts popping, add curry leaves. Add this seasoning to the saru. Mix well and cook for another 2-3mins.

Do not refrigerate this saru. In the night, heat it well, while heating, do not mix it with spoon ( I think this helps to set the daal, not sure). In the morning, heat it again to ensure it does not get spoiled. The taste of this dish increases as time passes. If it remains for the 3rd day, it tastes the best.

Serves : 3-4
Preparation time : 20mins

16 thoughts on “Chana daal gravy (Obbattina saru/puran poli saru)”

  1. I make all types of sarupkari out of the excess water, but never knew we could make this wonderful saru. I made ubati thrice, but used only exact amount of water required to cook the dal. Thanks for a different saru.

  2. Shilpa- what a wonderful post! I enjoyed reading this very much.

    There are many dishes in the traditional cuisines of my heritage too that were devised from left-over parts. Sadly, many of these things are being forgotten as so many people nowadays are buying their food ready-made at the stores. It is a very good thing that you are writing this down and sharing this.

    This is just wonderful how you explained this, and I read over the puran poli recipe so I knew what you were explaining. Now that you are cooking for yourself, you can make hooraNa and kaNaka whenever you wish! 🙂

    BTW-Is there a story told, where these two doughs are spoken of as human brother and sister?

  3. Hi Shilpa, the first time I’m commenting here. I’ve been checking your blog the last few days for info on triphal, which I bought recently. I know it’s used in fish curry, can we substitute the fish with prawns instead?
    Also, all the vegetarian dishes I’ve seen on the Net with triphal include coconut – is it necessary to use coconut to get the taste of triphal? And it’s also used in dals, right? Can we use it with all dals (without coconut) or only with beans and peas?

  4. Hurray! I could comment without having to type all the info!!Did you do some magic?!:))

    Obbattu saaru is mouthwatering and making me crave for making some Obbattu now.Thanks .

  5. Hi Shilpa,

    Obbattu Saaru – Your post is too tempting early in the morning! I make this too, but, very rarely! But, after reading, I dont think I can resist for long, will make soon! Thanks!.

  6. Hi Shilpa,

    Wow! The picture looks great! I love this Holige Saru I mean Puran poli saru.I will surely make this very soon.
    I tried ur Chicken Kadaai recipe.It was awasome! My hubby and my daughter liked it very much but I added a little bit of haldi and vinegar, it was very tasty.
    Thanks a lot!

  7. Hi Shilpa,

    Wow!Nice picture! I love Holige saru very much…..I mean Puran poli saaru…thonda uda aile. Very soon I will make it.
    Thanks a lot!

  8. Dear Shilpa,

    What a great blog you have with all the wonderful traditional recipes.My first time on your blog-will definitely stay tuned for more.

    Quite a delicious recipe for obbattina saru. Looking forward to your other recipe.

  9. Aruna, this has many versions. I loved this version very much. Try it and you will love it.

    Pel, I read an interesting story about the whole puran poli. Usually this is prepared for baby shower. We were not having any means of knowing the baby would be girl or boy. There was a belief in some places that, if the outer wrap remains, the baby would be boy and if inner stuffing remains, baby would be girl. Hahaha…neat idea isn’t it???

    Roopa, try this version sometime. I am sure you would love it.

    Sra, Thanks for commenting here. Tirphal is generally used with fish and not with prawns/shrimps. I don’t think it would taste good with shrimps. Usually it is paired with coconut , it may be because coconut retains its aroma. I will find out if there are any dishes without coconut.

    Asha, thats a good news. I didn’t know what to solve the commenting issue. I was working on it still. bYes, obbattu saaru is indeed very tasty. I can’t find time to make obbattu, so I make only obbattu saru :).

    Sneha, go ahead and make it. Its so tasty :),

    Thanks a lot Yogita for trying out chicken kadai. Its been a long time, I haven’t tried it. Will try it again.

    Musical, Welcome to my blog.I am so happy to see you here. Thanks.

  10. hi shilpa
    i wish i got to ur blog 3 yrs before…thats when i got married and didnt have a clue about thanks to u i am trying out new dishes at home and hubby is all smiles!!!

  11. Hi Shilpa,
    Kataachi amti is mouthwatering..!…Its a favourite in all maharashtrian houses n evryone has its own version to it..
    Ur recipie is nice….I havnt tried this amti independently yet…will try it soon..
    Btwn,my mom adds some crushed garlic for the seasoning/phodni also n tht gives an amazing taste….u can try same n im sure ul like the taste..

  12. hi,
    Looking at all all the comments i long to try this recipe.
    I want to know, if i have to make this saru, is it necessary to make pooran poli?
    because you have menioned that ” in the same pan used for making jaggery and pooran poli “. I did not understand that. Will you please clear it for me? and one more thing i want to ask is, in this reicpe first we have to cook dal and then make a paste of it?

    Thanks in advance.
    Thanks for this website.

    1. If you are not making the poli, you can make it in a clean kadai. When poli is made, this kadi is made in same kadai so that jaggery and other things that are stuck to the kadai give some taste to kadhi. Yes, cook chana dal first and then paste it

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