NMOT: Nam Mane Oota Tindi

Bassaru | Soppu Bele Bassaru

Bassaru is one of the authentic Karnataka dish. Bassaru means Basida saaru, basically the curry is made of the broth which is used to cook the lentils & greens. The separated dal and greens will be stir fried & served as a side dish. Bassaru can also be prepared using horse gram/cabbage/dill leaves/flat beans/green gram etc.

Bassaru
Servings
Ingredients
For Masala Paste
For Tempering
For Soppina palya
Servings
Ingredients
For Masala Paste
For Tempering
For Soppina palya
Instructions
Prep
  1. Wash and cut Chilakarave & Sabsige soppu into big pieces.
  2. Pressure cook Toor dal, Chilakarave & Sabsige soppu with enough water along with salt for 2 whistles or Cook until dal is done but still firm.
  3. Drain the cooked dal and greens using a colander . Save the broth for making Bassaru. Set aside the dal and greens mix to make a stir fry later.
Masala paste
  1. Heat a teaspoon of oil in pan & fry onion, garlic, jeera, whole pepper, curry leaves until onions are translucent.
  2. Grind sautéed onion mixture & tbsp of cooked dal/greens along with all other ingredients (grated coconut, coriander leaves, tamarind paste & sambar powder) listed under masala paste to smooth paste.
Method - Saaru
  1. In a kadai take the broth & masala paste, add water as per your desired consistency with no lumps.
  2. Adjust the salt as per your taste. (Note: We have added salt while pressure cooking the dal & greens)
  3. Bring it to boil for 8-10 min in a medium flame. Bassaru is almost ready.
  4. Heat a tsp of oil/ghee in tadka pan, when it is hot add mustard seeds & let it splutter. Add curry leaves & pour this tempering to prepared Bassaru.
Method - Soppina palya
  1. Heat oil in Kadai, add mustard, once they splutter, add curry leaves & dried red chillies. Fry for few seconds.
  2. Then add finely chopped onion and sauté till onions are translucent.
  3. Add in cooked & drained dal-greens mixture. Mix well.
  4. Stir fry for 3-4 minutes & adjust salt. (Adding grated coconut to palya is optional, if desired you can add 3-4 tsp of grated coconut at the end)
  5. Serve Bassaru & Soppina palya with Ragi mudde or steaming hot rice.

Nam Mane Oota Tindi

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