Wednesday, February 13, 2008

BASSARU

BASSARU


Basarru - in kannada, basidu madida saru-means curry out of the water/soup drained from the cooked vegetables/dal/greens.

This dish need not have to be  prepared with the same combination, this curry can be prepared with lot of combinations like- any greens with anygram/ dal and any vegetable.
Like-dil with french beans, cabbage and dal, ridge gourd and dal... These combinations are cooked and the water or the soup what you drain,to that- add some masala and season is Bassaru. And the cooked vegetable is seasoned and served as a sabzi or a side dish.
Following is a pic of Harive Soppu/Amaranth with Togari kalu/Pigeon peas

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Ingredients:
A bunch of spinach-chopped/Harive Soppu/any other greens/vegetables such as beans, cabbage, ridge gourd...
1/4 cup moong beans or green gram/Togari Kalu (pigeon peas) /togari bele
4 cups water

Cook the moong gram/pigeon peas/pigeon dal-dont overcook. Take out 3tbsp. cooked gram/dal. keep it aside for masala. Now add the green and cook till done.  Let it cool down.Using a drainer,drain the water in a bowl and keep the greens and dal sepertely for the sabzi or side dish.

For the Masala -Ingredients:
1/2 cup Coconut grated
1/2 medium sized Onion -slightly roast on a open flame
3tbsp cooked gram/dal (kept aside)
4-5 garlic pods
1 tspn Pepper
1tbspn. red chillie powder
marble sized tamrind
1tbspn fresh corriander leaves-corsely chopped

For seasoning
1tspn oil
1tspn mustard seeds
3 garlic pods-corasely crushed
6-8 Curry Leaves
1/2tsp -asafoetida/hing

Method:
1. Grind the ingredients to make masala.
2. Add it to the drained water, add salt as per taste and allow to boil.
3. Meanwhile, heat oil on a medium flame, add mustard seeds, crushed garlic pods(let it turn slight brown), and curry leaves and saute.
4. Transfer the above seasoning to the curry and cook for 2min.

For the Sabzi/side dish -Ingredients:
cooked spinach and moong bean/green gram
1 meduim sized onion finely chopped
3-4 red chillies -broken
3-4 garlic pods -crushed(0ptional)
2tspn. grated coconut (optional)
2tspn oil
Method:
1.In a pan, heat oil on medium flame -add chopped onion and crushed garlic pods,cook them till they become translucent.
2.Add red chillies and saute.
3.Add Cooked spinach and moong bean/green gram, salt and saute for 4-5 minutes.
If required garnish with fresh grated coconut

4 comments:

Paru ... said...

Great recipe. Nange Bassaru tumba ista.

Anonymous said...

tumba thanks nima bassaru recipe try madide chanagitu.

teju said...

Super recipe...i tried it n juzz luved the bassaru. Thanks.

Anonymous said...

thanks sweethearts!! the recipe was simply divine ! amazing! i myself am a gouda and my recipe never came out so tastefully ! a true work of art !
just the sizzling smell of it attracted my kids like bees to honey! thanks tumba ! ista aandre ista aithu! helekke agala...tindh aadh male hotte halithu "innoo baku amma!!" thanks aadhre thanks once again!! whoever uncovered this recipee, i yam eturnally happy to u!