Bassaru Recipe with step by step photos | How to do Karnataka style Bassaru | Dill leaves Rasam Recipe
Being from Karnataka, I want ” Cook with Smile ” to be a one-stop destination for most of the Karnataka cuisine. So today I’ll share a recipe of one more authentic Karnataka Dish ” Bassaru “. Bassaru 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 favourite 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 flavour of dill leaves reduces the longer it is cooked. So to retain its full flavour and aroma, don’t overcook it. Bassaru made from fresh dill leaves are so aromatic that your neighbour will surely know what’s cooking in your kitchen. ( you can also check masoppu recipe )
Few simple points to note while this Bassaru are as follows :
- In the above, I have used dill leaves and tuvar dal to make bassaru . Instead, you can use any lentil or mixed greens / flat beans/ horse gram etc
- Basically, this rasam is spicy. You can adjust accordingly.
- This rasam tastes good when fresh. and Surprisingly, it tastes best the next day
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 palya recipe ( The separated dal and dill mix ) i have shared in another post ( check out dill leaves stir fry recipe here ) . Here we go…