BASSARU RECIPE / DILL LEAVES RASAM
Dill leaves( sabsige Soppu )
1 – 2
soaked in water
To grind ( Masala )
Poppy seeds / khus khus
3 – 4
1 – 2
2 – 3
cut to pieces
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… 🙂
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KODUBALE / KODBALE / CRISPY SPICY RINGS
PATHRODE USLI / SEASONED PATRA
DHANIA THAMBLI / CORIANDER SEEDS THAMBLI / KOTTAMBARI TAMBULI
PATHRODE / PATRA / COLACASSIA LEAF ROLLS