BASSARU RECIPE / DILL LEAVES RASAM / UPPSAARU RECIPE

Being from Karnataka , i want " Cook with Smile " to be one stop destination for most of the Karnataka cuisine . So today i'll share recipe of one more authentic Karnataka Dish " Bassaru " . Bassaru actually means " Basida + Saaru - Strained Water + Rasam " . Basically it is a type of rasam where in tuvar dal and greens/veggies are cooked together and strained to get a very flavorful broth which is later boiled with freshly roasted ground spices .  The separated dal and greens / veggie mix is used to make a stir fry . Spicy Bassaru , palya , little ghee, Ragi Mudde / Rice is one awesome combination.... a healthy meal  in itself !!!

dill leaves rasam

Though one can make bassaru with mixed greens / Dill leaves / Flat beans / Horse gram / cabbage / ridge curd etc , the chosen one for today is my family favorite Dill leaves . Dill leaves are known as sabsige soppu in kannada , shepu or suva bhaji in hindi . Dill leaves is very healthy and very aromatic. But the flavor of dill  leaves reduces the longer it is cooked. So to retain it's full flavor and aroma, don't overcook it. Bassaru made from fresh dill leaves are so aromatic that you'r neighbor will surely know what's cooking in your kitchen.

I've split the recipe into 2 parts , so that the post doesn't become too long .. today i'll share Dill leaves rasam ( bassaru recipe ) and check out dill leaves stir fry recipe here( The separated dal and dill  mix ). Here we go...

Being from Karnataka , i want " Cook with Smile " to be one stop destination for most of the Karnataka cuisine . So today i'll share recipe of one more authentic Karnataka Dish " Bassaru " . Bassaru actually means " Basida + Saaru - Strained Water + Rasam " . Basically it is a type of rasam where in...

BASSARU RECIPE / DILL LEAVES RASAM

Summary

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  • Courseside dish
  • Cuisinekarnataka
  • Yield4 servings 4 serving

Ingredients

Big bunchs Dill leaves
2
Tuvar Dal
3/4 cup
Green Chilli slit
1-2
Turmeric
1/2 tsp
Tamarind lemon size , soaked in water
Salt
to taste
Coriander leaves
To grind ( Masala )
Pepper
1 tsp
Poppy seeds / khus khus
1 tsp
Onion - medium sized ; diced
1
Coconut ; grated
3-4 tbsps
Rasam Powder
2 tsps
Tempering
Ghee
1-2 tsps
Mustard seeds
1 tsp
Garlic - flakes , cut to pieces
5-6 2-3
Curry leaves - few

Steps

  1. Wash and cook tuvar dal in cooker such that it's about 75 % cooked . 
  2. Meanwhile clean and chop dill leaves. 
    how to do dil leaves rasam
  3. In a wide vessel , keep to cook chopped dill leaves and partially cooked Dal . Cook until dal is done but still firm and seperate. By this time dill leaves too would be done . 
  4. Drain the cooked dal and dill leaves using a colander . Save the broth for making rasam . keep aside the dal and dill leaves mix to make a stir fry later . 
    BASSARU RECIPE / DILL LEAVES RASAM / UPPSAARU RECIPE
  5. Now let's prepare the masala. Dry roast pepper . When you are about to switch off add poppy seeds , saute and switch off . 
    BASSARU RECIPE / DILL LEAVES RASAM / UPPSAARU RECIPE
  6. In a mixer jar , take grated coconut , diced onion , roasted pepper + poppy seeds and rasam powder . Add some water and grind to a smooth paste . 
    BASSARU RECIPE / DILL LEAVES RASAM / UPPSAARU RECIPE
    dill leaves rasam
  7. Next to the dill leaves broth ( water ) add ground masala , slit green chilli , salt  and tamarind pulp .Keep on flame to boil . Mix well and add water to get the desired consistency .
    make uppsaru
  8. Allow it to boil .Switch off .Garnish with chopped coriander leaves . 
  9. Finally prepare tempering.Take a small kadai . Add ghee , mustard seeds ,garlic . Allow the mustard to splutter . Switch off .Add curry leaves and pour it over bassaru .
  10. Serve hot bassaru with steamed rice or ragi mudde .
    sabsige soppu bassaru
    make sabsige soppu rasam
    Healthy , easy and yummy .. Isn't it ??? Stay tuned .. Part 2 of this here... :)

NOTE :

  1. In the above , i have used dill leaves ans tuvar dal to make bassaru . Instead you can use any lentil or mixed greens / flat beans/ horse gram etc
  2. Basically this rasam is spicy .
  3. This rasam tastes good when fresh . and Surprisingly , it tastes best next day .

Thanks for reading the post....plz drop your valuable comments.. it really motivates me...Also If you liked this post, I would really love it if you could share it ...Thank you !!

Love ~Smitha

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