Bassaru is a very popular gravy recipe from Karnataka. This bassaru is prepared using toor dal, green gram, beans, dill leaves/ Fenugreek leaves/Amaranth leaves or palak leaves. Bassaru is a two in one gravy and curry (sabji) recipe served as an accompaniment with ragi mudde (ragi balls) or rice. Bassaru is a tasty gravy recipe and is very popular in Bangalore, Mysore, Mandya, Hassan, Tumkur, and the Kolar region of Karnataka.
Ingredients
1 cup avarekaalu /hyacinth beans
1 cup dantu soppu/green amaranth leaves
1/4 cup toor dal
1 tomato
Salt to taste
For the saaru:
3 tbsp coconut gratings
1 onion
3 tsp sambar or rasam powder
3 garlic cloves
2 tbsp coriander leaves
For the tempering of bassaru:
3 tsp oil
1 tsp mustard
curry leaves
1 small chopped onion
1 red chilli
For the playa:
2 tsp oil
1 tsp mustard
Curry leaves
1/2 tsp turmeric powder/Haldi
1 finely chopped onion
2-3 slit green chillies
Salt to taste
2 tbsp coconut gratings
chopped coriander leaves
Procedure
Wash and clean amaranth leaves, finely chop them. Soak toor dal in little water for 15 minutes.
Put chopped greens, soaked toor dal, and avarekaalu/hyacinth beansand the whole tomato with a little salt and 2 cups of water, in the cooker.
Cook it for 2-3 whistles. Once the pressure is released open the cooker and drain it, collect the drained water and keep it aside.
Roast the onion on the gas flame till it turnsblackish. Clean and remove the charred skin of the onion and chop it.
Grind the roasted onion with coconut gratings, sambar powder, 2 tsp boiled veggies, boiled tomato, garlic cloves, and coriander leaves.
Make a fine paste and transfer it to a vessel. Add the strained water from the veggies, which was kept aside.
Mix well, add salt and adjust the consistency. Let it boil for 10 minutes.
Turn off the flame and add the tempering with the ingredients mentioned above. Saaru is ready to serve.
To make palya/sabzi heat oil in a pan, add mustard, curry leaves. Once the mustard crackles, add chopped onions, green chillies and fry for 5 minutes.
Add haldi boiled beans and greens mixture. Add salt, coconut gratings and mix well
Cook it for 5 minutes and garnish it with chopped coriander leaves.
Serve hot with ragi mudde/Finger millet balls.
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