Holige Saaru

I cannot believe the Sravana month is almost coming to an end! It feels like last week that we celebrated Ugadi..So official Hindu festival season has started. We have already had two sweets - Sabakki Payasa and Kesari Bhaath in as many weeks, one for Varamahalaxmi and then Krishnajanmastami, more to come in the next few weeks. After Honey went sugar free, I make sweets with a lot of guilt. I do try and make very small quantities just good enough for the Neivedya and probably one small serving for each of us. Even then it is a lot of sweets! Lo behold, Ganesha comes next week. Ganesh Gowri means Holige again. Here is Holige Saaru my Mom's version.  This is what we do with the stock after making Holige. 
Often the water used to clean up the grinder/ mixer used to grind the dal-jaggery mixture is also used with the dal stock to make this curry. After all we are a culture that treats wasting food as criminal offense! 

We will need,
Dal stock from making Holige (or cooked dal +water) 4 cups
Tili Saaru Pudi   2tbsp
Coconut fresh 3/4 cup grated
Ghee  3 tbsp
Mustard seeds 1/4 tsp
Hing a generous dash
Curry leaves a generous handful
Whole red chillies dried  3-4
Coriander fresh a handful
Hurana/ the dal stuffing for Holige 1/4 cup (substitution is jaggery)
Tamarind extract 1 tbsp
Salt to taste

Method:

• Combine the tamarind, saaru pudi and a little stock in a thick bottom pot and bring it to a boil. Simmer and cook till the mixture smells fragrant. Add more stock if the mixture reduces rapidly. The idea here is to mellow the spices and tamarind to the right consistency.
• After about 20 minutes or so, add the remaining stock, the Hurana, coconut and salt. 
• Prepare the oggarane. Heat ghee in a ladle, throw in the mustard, hing, curry leaves and red chillies. Once the sizzling stops, pour the mixture right onto the Saaru. I generally immerse the ladle into the dal so that the fumes perfumes the curry, just the way mom does.
• Finish with the coriander.. Serve with Holige, rice and ghee...

P.S: Mom eats her Holige with a generous topping of this Saaru.. I do not :)