HOLIGE SAARU

If you have never heard of holige saaru, it is more like rasam. Mostly made in bayalu seeme[plain plateau -south india] households!. The stock from cooked dal while making holige is taken and ground masala is added to make this saaru.

My mom loves to make holige. She says 'holige madidre saaru agatte'! :) [She means you even get Rasam if you make holige]

Try holige and holige saaru and let me know!! :)

Ingredients:
Stock - 10 cups
Roast:
Onion - 1
Garlic - 4 cloves [if using small then use the whole pod]
Dry Red Chillies - 4
Jeera/Cumin seeds - 1 tsp
Coriander powder - 1 tsp
Pepper pods/powder - 4-5 or 1/4 tsp
Copra/Coconut flakes - 1/2 cup
Cinnamon & cloves - 1 tsp
Curry leaves - 1 strand
Grind along with
Tamarind pulp - 1 Tbsp or Tamarind concentrate - 1 tsp
Jaggery - 1 Tbsp
Coriander leaves - [Optional]
Turmeric powder - 1/2 tsp
Salt - 2 tsp
Temper:
Mustard seeds - 1/2 tsp
Dry Red Chilli - 3
BayLeaf - 1
Curry Leaves -  1 strand
Oil - 1 Tbsp

Method Of Preparation:
Strain the water from cooked dal. Keep aside.

Roast all the ingredients with 1/2 tsp of oil. Roast onions & garlic first. Then chillies, coconut flakes and spices. When you are about to switch off the stove add Jeera to roast.
Grind everything to a paste using the stock.

Heat oil. When hot, add mustard seeds. After they splutter, add bay leaf, dry red chillies and curry leaves. Fry for 30 seconds. Add ground paste and saute for a minute or two. Add remaining stock. Let it come to a boil. Enjoy holige saaru with rice.

Note: This rasam gets tastier day by day. It needs to be boiled everyday and results in a thick chutney after days of boiling. This is the main reason its made in huge quantity.
Chutney-rice-ghee combo tastes heavenly!!!! :)