JFI-Toor Dal and Holige Saaru

Holige saaru holds a special place in most of our kannadiga houses esp during festive days . It is so convinient to make this 'saaru' when holige is on menu and thus justifying its name. Here is how holige saaru is made.

Holige=Puran Poli, Hoorna = Puran/Pooran

Ingrediants:

To make Hoorna :

Toordal : 2cups washed and kept
Water : 4 cups
Turmeric: 1 pinch
Jaggery:2 cups
Wet Coconut: 2tbsp
Elaichi powder : 1/2tsp

To make Saaru:
Sambhar Powder : 2tbsp or according to your spice levels
Hoorna : Orange sized ball
Toor dal Stock
Tamrind paste: 2 tbsp or as per your sour level
Salt

Tadka:
Oil, mustard, redchillies, curry leaves and asafoetida. Heat a 1tbsp oil and add the tadka ingrediants in the order mentioned.

Hoorna Making:


Bring to boil 4 cups of water, add a pinch of turmeric and toor dal. Cook on medium flame till dal is done. Add more water if required or to make more stock water. Use colander to separate dal and water. Keep the stock aside to make saaru. Add jaggery to separated dal and put it on the stove on medium flame. Keep stirring till jaggery dissolves. Remove the dal and jaggery mix from the stove and add elaichi powder. Allow dal mix to cool completely. Add coconut to the dal mix and blend in a mixer to smooth paste. Do not use water to blend. Water present in jaggery is sufficiant to make the paste. Make the paste in small batches for the ease of blending. Make little balls of hoorna and proceed to make holige/pooran poli. You can see the procedure to make pooran poli here. Just replace the riceflour hoorna/puran in the procedure with the dal hoorna/puran.


Saaru Making:


Mix orange sized ball hoorna in stock water, add tamarind paste, sambhar powder, salt and mix. Bring this mixed liquid to boil. Adjust the taste. Add tadka. Allow saaru to cool down before it is served. Holige saaru is ready to eat with hot hot rice. Enjoy! This is my entry for JFI-Toordal hosted by Linda of out of the garden.




shhhhhh a secret...left over/ a day old saaru tastes yumm compared to fresh one. ;-)





Photo Sharing and Video Hosting at Photobucket

31 comments:

RAKS KITCHEN said...

this is very new to me and nice entry for JFI - toordal!!

Taste of Mysore said...

Thank You Raks. Hoorna can be used to make pooran poli.

Kribha said...

Yum...this is a new recipe to me. The combination of hot, sweet and tangy sounds great. Got to try it sometime.

Nags said...

i have to agree that a day old saaru tasted better :) i have felt that a lot with my mom's cooking

Sia said...

lakshmi, i have heard a lot about holige saaru but never tasted it. i have a doubt. will that hoorana retain its shape or will it crumble when making saaru?

lakshmi said...

yummy - sweet and sour kannadiga style. :)

Happy cook said...

Delicious dish after reading the recipe. Never ever had them.

Taste of Mysore said...

@ Kribha,
Yup its a bit sweet, sour and tangy incorporating all flavors :)

@nags,
hahahaa...I think sambhar/saaru takes times to let the flavors out ;-)

@ Sia,
Sups..hoorna kargi hoguthe. It is the hoorna and tamarind levels of saaru which gives that 'awesome' taste to this saaru.

Lakshmi,
:) Yes, true.

@ Happy Cook,
Try it girl, u may like it. :)

bee said...

wow, sweet hoorna in sambar form? i don't like sambar, but i would like to try the hoorna bit and stuff it in dough.

easycrafts said...

Nice recipe...completely new to me

Taste of Mysore said...

@bee,
Ok bee, anyways..hoorna tastes fantastic. sambhar or holige..two ways eat it ;)

Taste of Mysore said...

@easycrafts,
This saaru/sambhar is very specific to kannadiga houses so it is new to many over here. :)

Roopa said...

wow yum one of my favorites its a long time since i had it :)

Latha Narasimhan said...

Saaru must be delicious! Nice recipe lakshmi! :)

Menu Today said...

Hi Lakshmi,
Making Hoorana with Toor dal is new to me. Looks nice and perfect entry for JFI. Thanks for sharing.

Taste of Mysore said...

@Roopa,
You can make it without making holige also..a bit of extra work, but worth if u like it. I make it sometimes. ;)

@Latha,
Yup Latha. It was delicious. We slurrped it down..

@Menu Today,
hmm..ya I know. I was rather surprised when I heard that hoorna is made from chana dal coz from past many yrs mom..n..granny all make hoorna with toordal. Sometimes I mix c.dal and t.dal and make yumm holige and saaru.

sagari said...

lakshmi this is my fav rasam my mom use to do this for every festival

Ramya's Mane Adige said...

Nice entry for the JFI event! Saaru looks delicious

Swaroopa said...

gr8 entry! will try it...

Linda said...

Hi Lakshmi, I'm not sure where my first comment went, but I'm sorry for the inconvenience of yahoo mail. I got the info for your entry here from your post -- this holige saaru is completely new to me and I'd love to try! Thank you so much for participating in JFI Toor Dal with this lovely recipe :)

Taste of Mysore said...

@Sagari,
Same here Sagari. We have it on almost all festivals :D

@Ramya, Swaroopa,
Thanks to both!

@ Linda,
Thanks Linda for dropping by. Toor dal is such a inseparable part of our daily lives so participation is was a must. I happy that you have chosed such a good ingrediant for JFI. Your inbox must be flooding by now. ;)

Suma Gandlur said...

You are making my mouth water with the mention of holige.
Thanks for sharing the holige saaru recipe.

Taste of Mysore said...

@ Suma,
Thanks Suma. Holige is all time fav of our family

The Bhandari's said...

hey thats good, even I do make paneer myself with only difference I don't reduce milk and as soon as it boils once I add lime juice and results are good

Taste of Mysore said...

@ the Bhandari's
Hi Preeti, this is a toor dal dish. There is no paneer here. :(

The Bhandari's said...

I didn't mention this at all to you, this is to someone else in her blog :( don't know how u got this comment
This is my original comment
This is new dish to me and sounds very tempting, although we make something similar to this but that is very hot and spicy known as daal dhokali, but never tried this sweet version so will definitly try this

The Bhandari's said...

I know now how that comment appeared to you and thats a bit funny part, I have actually saved my ids and password in roboform and I just need to click on the button and it fills automatically for me my username and password. Accidently my comment regarding paneer got saved there in password form and when I clicked for username and password I didn't checked it automatically changed my comment column too...
sorry for the confusion

Taste of Mysore said...

@ Preeti,
Thanks Preeti. I did recieve a similar coment from you few days back and I had deleted it thinking that it might have created some confusion during bloghopping. When I saw it again I thot of letting you know. Thanks for the clarification. Btw this sambhar is not sweet at all. It can be made hot by altering the sambar powder qty. Heard of dal dhokli, yet to try it. :)

The Bhandari's said...

I know and now I wonder how manhy others recieved the same comment :D
btw u using 2 cups of jaggery so I thought this will be sweet, anyways I'll try the same way you have mentioned it :)

Jay said...

I tried this...it came out exactly the way my mom used to make it:-)! Thanks a bunch!! I never thought I'd actually ever cook holige saaru. Used to think its complicated. After looking at ur recipe, it felt much simpler. Made it & voila...its unbelievable!!! Thanks to U my mom will surely be proud of this!!!

LG said...

Hi Jay, It feels very good to know such feedbacks. Thanks for coming back and letting me know that it worked. Keep coming. I am sure your amma will be proud of you!