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…
BASSARU RECIPE / DILL LEAVES RASAM
- 2 Big bunchs Dill leaves( sabsige Soppu ),
- 3/4 cup Tuvar Dal
- 1 - 2 slit Green Chilli
- 1/2 tsp Turmeric
- lemon size Tamarind, soaked in water
- Salt, to taste
- Coriander leaves
To grind ( Masala )
- 1 tsp Pepper
- 1 tsp Poppy seeds / khus khus
- 1 medium sized onion, ; diced
- 3 - 4 tbsps coconut, ; grated
- 2 tsp Rasam powder
- 1 - 2 tsps Ghee
- 1 tsp Mustard seeds
- 2 - 3 flakes Garlic, cut to pieces
- few Curry Leaves
- 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 separate. 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 the 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... 🙂