Bassaru recipe | How to make bas saaru | Bassaru and soppina palya recipe from Karnataka | Gowdru mane Bassaru | Sambar and curry using Green leaves, and lentils

Yields: 5 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 15 Mins Total Time: 35 Mins

Bassaru or basidha saaru recipe. Bassaru or bas saaru is a very popular gravy recipe in Karnataka. This bassaru or bas saaru can be prepared using green gram and toor dal or any one of your choice. Better tastes with toor dal, dill leaves and palak leaves.

Bassaru or bas saaru is prepared as gravy and dry curry  and tastes very well with ragi mudde (ragi balls) and rice. This Bassaru or bas saaru is very popular in South region of Karnataka like Bangalore, Mysore, Mandya, Hassan, Tumkur.

This curry can be prepared with vegetables alone or only with green leaves or you can mix both. Just need to keep in mind which combination would be great. Green leaves and lentils are cooked together and the stock is used to prepare the gravy or bassaru. And the cooked leaves and lentils are tempered to prepare curry. Lets see how

There are many easy and tasty gravy recipes listed do checkout our popular Upsaaru recipe, Sabsige Saaru soppu palya, massoppu, and many more in our gravy recipes.

Bassaru And Soppina Palya Recipe|How To Make Basida Saaru And Greens Sabzi

 

Ingredients

0/16 Ingredients
Adjust Servings

Instructions

0/13 Instructions
    How To Make Bassaru Recipe:
  • Clean and cut the green leafy vegetables nicely
  • Add 2 cups of water tur dal and the green leaves and a pinch of turmeric, little salt and cook it in pressure cooker. Cut the flame after 3 whistles
  • Take a pan and add 1 spoon of oil and fry half of the garlic, 1 onion and Jeera till the onion turn translucent for about 2-3 minutes. Add 1 tomato, and fry for another minute. Let it cool
  • Using a strainer and separate water and tur dal and green leaf mixture after the pressure is down from the cooker
  • Transfer the mixture from a pan to into a mixing jar and add tamarind, ½ cup coconut, pepper, coriander leaves, Sambar Powder/ Rasam Powder and little about 2 TSP of tur dal and green leaf mixture add little water and grind it to a fine paste
  • Now that we have separate water, tur dal-green leaves mixture and grind paste, we will keep tur dal-green leaves mixture aside for Soppina palya or Sabzi.
  • Take a pan add oil, add mustard seeds, after it splutters add curry leaves to it and the remaining garlic, smash garlic a bit and then add to the pan. If you are using Asafoetida you can add that as well
  • Add the grinded masala to it, add the strained water, add more water if require check and add salt to taste and cook it. Gravy should be bit loose to taste better but if you like it thick it can be done as per your taste
  • How To Make Soppina Palya Or Green Leaves Sabzi:
  • Put a pan on stove on medium flame and add 1 TSP oil, add one teaspoon of mustard, once it splutters add 2 red chillies fry for a minute.
  • Add chopped onion and fry till its translucent
  • Add the tur dal and green leaves mixture.
  • Add salt to taste if require , remember we had added little salt while cooking in pressure cooker
  • To this add a generous amount of coconut gratings. Say about half a cup of coconut gratings. Turn off heat. Mix well and enjoy the Bassaru and Ragi mudde and goes well with rice and you can enjoy with papad.

Notes

As I mentioned above you can use vegetables as well, Prepare Bassaru of your choice and let me know how it tasted

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