A sweet and tangy rasam, prepared with hoorna. This is prepared for Ugadi generally after making Holige/Boli. Checkout my recipe for Obattu/Boli here.
Leftover Hoorna/Poornam water.(checkout recipe here)
Sambar/Rasam Powder - 1 tspn
Tamarind water - 1 cup
Ghee - 1/2 tspn
Oil - 1/2 tspn
Mustard - 1/2 tspn
Curry leaves - few
Grated coconut - 1 tspn
Mix all the ingredients in a vessel and boil well in medium flame.
Season it except coconut and garnish with coconut.
Tasty Obattu Saaru is ready to serve. Serve hot with steamed rice.