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 !!!
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...
BASSARU RECIPE / DILL LEAVES RASAM
To grind ( Masala )
- Wash and cook tuvar dal in cooker such that it's about 75 % cooked .
- Meanwhile clean and chop dill leaves.
- 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 .
- 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 .
- Now let's prepare the masala. Dry roast pepper . When you are about to switch off add poppy seeds , saute and switch off .
- 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 .
- 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 .
- Allow it to boil .Switch off .Garnish with chopped coriander leaves .
- 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 .
- Serve hot bassaru with steamed rice or ragi mudde .Healthy , easy and yummy .. Isn't it ??? Stay tuned .. Part 2 of this here... :)
- 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
- Basically this rasam is spicy .
- This rasam tastes good when fresh . and Surprisingly , it tastes best next day .
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