Holige Pooran Saaru Recipe – Authentic Tamarind Dal Recipe

Last Updated on 2 months by Neha Deshmukh

Holige Pooran Saaru Recipe – Authentic Tamarind Dal Recipe

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Holige Pooran Saaru. It’s a comforting, tangy, and slightly sweet South Indian dal that’s a staple in many Karnataka households. I remember my grandmother making this every Ugadi (Kannada New Year), and the aroma would fill the entire house. It’s a little bit special, a little bit different, and absolutely delicious. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your everyday dal. The magic lies in the holige pooran – the sweet lentil filling used in the popular Karnataka sweet, Holige. Using it in a saaru (a thin, flavorful gravy) creates a unique balance of sweet, sour, and spicy flavors. It’s surprisingly easy to make, comes together in under 20 minutes, and is perfect with a steaming plate of rice. Trust me, you’ll want to add this to your regular rotation!

Ingredients

Here’s what you’ll need to make this flavorful saaru:

• 1/3 cup dal pooran (Holige pooran) – about 75g
• 1 cup dal water – 240ml
• 1 piece tamarind (big gooseberry size) – about 20g
• ¾ tsp Kashmiri red chili powder – about 3g
• 1 tsp dhania powder – about 5g
• ⅛ tsp turmeric powder – about 0.5g
• A pinch of asafoetida (hing)
• 2 green chilies (slit)
• 1 onion (finely chopped, optional)
• 2 tbsp grated coconut – about 15g
• Salt as needed
• Water as needed
• 1 tsp cooking oil or ghee – about 5ml
• ½ tsp mustard seeds – about 2g
• ½ tsp cumin seeds – about 2g
• A few curry leaves
• Coriander leaves (garnish)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Dal Pooran (Holige Pooran): This is the star! It’s a sweet lentil filling traditionally made with chana dal, jaggery, and cardamom. You can usually find it in Indian grocery stores, especially those specializing in Karnataka cuisine. If you can’t find it pre-made, you can make your own (though it’s a bit time-consuming!).
• Tamarind: I prefer using a large, plump piece of tamarind for the best flavor. It gives a lovely tanginess to the saaru.
• Kashmiri Red Chili Powder: Don’t skip this! It adds a beautiful vibrant red color without making the saaru overly spicy. It’s all about the color, really.
• Asafoetida (Hing): This might smell a little funky on its own, but it’s a cornerstone of South Indian cooking. It adds a wonderful savory depth and aids digestion. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s prepare the tamarind extract. Pop the tamarind into a cup of warm water and let it soak for about 15-20 minutes. Once softened, squeeze it well with your hands to extract all the goodness. Strain the extract, discarding the seeds and pulp. Set this aside – it’s liquid gold!
2. In a pot, combine the tamarind extract, dal water, and the holige pooran. Give it a good mix to combine everything.
3. Now, add the chopped onion (if using), slit green chilies, a handful of curry leaves, salt, turmeric powder, Kashmiri red chili powder, dhania powder, and that tiny pinch of asafoetida. Taste and adjust the seasoning – everyone’s palate is different!
4. Bring the mixture to a boil, then reduce the heat and let it simmer for 5-7 minutes. You’ll notice it thickening slightly.
5. While the saaru simmers, let’s do the tempering. Heat the oil or ghee in a small pan. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds and curry leaves. Fry for a few seconds until fragrant.
6. Pour this lovely tempering over the simmering saaru. Give it a final stir.
7. Garnish with fresh coriander leaves and a sprinkle of grated coconut. Serve hot with steamed rice and a generous drizzle of ghee.

Expert Tips

• Don’t overcook the saaru! You want it to be slightly thin, not a thick gravy.
• Adjust the green chilies to your spice preference.
• If you find the tamarind extract too strong, add a little bit of jaggery to balance the flavors.

Variations

• Vegan Adaptation: Simply substitute the ghee with cooking oil for a completely vegan saaru.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of Kashmiri red chili powder.
• Regional Variations: Tempering styles vary across Karnataka. Some families add a dried red chili to the tempering, while others use a pinch of mustard powder.
• Festival Adaptations: This saaru is traditionally served during Ugadi, but it’s also a wonderful addition to any festive meal. My aunt always makes a larger batch for special occasions!

Serving Suggestions

This saaru is made for rice! A simple bowl of steamed rice with a generous spoonful of saaru and a drizzle of ghee is pure comfort food. You can also serve it with a side of papadums or a vegetable stir-fry.

Storage Instructions

Leftover saaru can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

1. What is Holige Pooran and where can I find it?

Holige Pooran is the sweet lentil filling used in the Karnataka sweet, Holige. You can find it in Indian grocery stores, particularly those specializing in Karnataka cuisine.

2. Can I use pre-made tamarind paste instead of soaking the tamarind?

Yes, you can! Use about 2-3 tablespoons of tamarind paste and adjust to taste. However, I find that soaking and extracting the tamarind gives a more authentic flavor.

3. How do I adjust the sourness of the saaru?

If the saaru is too sour, add a little bit of jaggery or sugar to balance the flavors.

4. What is the best type of rice to serve with Holige Pooran Saaru?

Any good quality white rice will do! I prefer a short-grain rice that gets nice and fluffy.

5. Can this saaru be made ahead of time?

Yes, you can! The flavors actually develop even more overnight. Just store it in an airtight container in the refrigerator and reheat gently before serving.

6. What is the purpose of adding asafoetida (hing) to this recipe?

Asafoetida adds a unique savory depth to the saaru and aids in digestion. It’s a staple in South Indian cooking!

Enjoy making this delicious and authentic Holige Pooran Saaru! I hope it brings a little bit of Karnataka sunshine to your kitchen. Let me know how it turns out in the comments below!