Yelekosina Bassaru/ Cabbage Uppu saaru is a two in one gravy/ rasam and sabji recipe served as an accompaniment with ragi mudde/ Finger millet balls or rice. This is very popular in the southern part of KarnatakalikeBengaluru, Mysore, Hassan, Tumkur.
Ingredients
1 cup chopped cabbage
1/4 cup toor dal
For the masala paste:
2 tsp oil
1 tsp cumin seeds/ jeera
2 green chillies
2 red chilli
1 small onion chopped
2 chopped tomatoes
Chickpea size tamarind
3 tblsp grated coconut
1/4 cup chopped coriander leaves
2 tblsp cooked dal and cabbage
In oil fry the jeera, green chillies, red chilli, chopped onion for 5 mins, add chopped tomato and fry for 2-3 mins, followed by coconut. Fry for another second and grind with chopped coriander leaves and tamarind, make a fine paste and keep aside.
Ingredients for Sabji/Palya
3 tsp oil
1 tsp mustard
1/2 tsp turmeric powder
curry leaves
1 finely chopped onion
2-3 green chillies chopped
Cooked dal and cabbage mixture
3 tblsp grated coconut
Chopped coriander leaves
Procedure
To make saaru wash toor dal and chopped cabbage, add 3 cups water and cook in cooker for 2 whistles (dont overcook the dal)
Once the steam is released open the lid and drain all the water from the dal and cabbage
Reserve some dal cabbage mixture for grinding
Transfer the drained water to a vessel, add the masala paste, salt and make it boil
Add the tempering of mustard, curry leaves and jeera
And your saaru is ready to serve with rice.
To make sabji / palya In a pan heat oil, add mustard, let it pop
Add curry leaves, turmeric pdr, green chillies, chopped onions and fry till it becomes translucent
Add the dal, cabbage mixture, salt to taste and toss well
Garnish with chopped coriander leaves and grated coconut
Serve hot with hot rice and bassaru.
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