BASSARU PALYA
Long long before the food manufacturing companies started coming out with Vegetable Stock Cubes, the farmers of Karnataka have been using fresh vegetable and lentil stock to prepare a deliciously spicy broth to eat with their staple - Ragi Muddae. The traditional Ragi Muddae, Bassaru, Palya meal is a highly nutritious combo evolved out of their inherent knowledge of nutrition. Bassaru or Basida Saru gets its name from the Kannada words 'Basida' meaning strained and 'Saru' meaning broth. The stock of greens, lentils and vegetables are used to prepare the broth, while the cooked and drained vegetable lentil mixture is seasoned into a Palya ( dry curry). Bassaru Palya can be prepared using any vegetable, lentil and greens of your choice.
INGREDIENTS
Spinach / Palak - 2 bunches ( Chopped )
Carrots - 2 ( Peeled and chopped)
Green gram dal / Moong dal - 1/2 cup
Turmeric - 1 pinch
MAKING THE STOCK
1. Cook chopped carrots, spinach and dal in a pot of water adding a pinch of turmeric.
2. Remove from flame before they become mushy and drain them using a colander.
3. Keep the Stock aside.
INGREDIENTS FOR SEASONING THE PALYA
Sesame oil - 1 tsp
Mustard seeds - 1 pinch
Black gram dal /Urad dal- 1/2 tsp
Asafoetida - 1 pinch
Red chilly - 1 ( broken)
Curry leaves - a few
Salt - 1/4 tsp
METHOD
1. Heat oil in a kadai and splutter mustard seeds.
2. Add black gram dal and stir till it becomes golden in colour.
3. Add asafoetida, broken red chilly, curry leaves followed by the cooked vegetables.
4. Add salt and saute the Palya till dry.
Garnish with coconut gratings if desired.
INGREDIENTS FOR MAKING BASSARU
Baby onions - about 8 or 10 ( Peeled)
Mustard seeds - 1 pinch
Curry leaves - a few
Sesame oil - 2 tsps
Tomatoes - 4 ( chopped)
Salt - 1 tsp
Tamarind - a small marble size ball
Garlic - 6 cloves ( Peeled )
Grated coconut - 1 tbsp
INGREDIENTS FOR MAKING THE SPICE PASTE
Bengal gram dal / Chana dal - 1 tsp
Black gram dal / Urad dal - 1 tsp
Coriander seeds / dania - 1 tbsp
Cumin seeds - 1/2 tsp
Cinnamon - 1'' stick
Red chillies ( Byadagi) broken - 4
Sesame oil - 1/2 tsp
TO MAKE THE SPICE PASTE
1. Heat oil in a pan and fry the cinnamon.
2. Add all the other ingredients and roast till they turn crisp and golden in colour.
3. Add chopped tomatoes and cook till they are soft and allow it to cool down.
4. Grind all the roasted ingredients and cooked tomatoes with tamarind, garlic and coconut gratings into a smooth paste.
TO MAKE BASSARU
1. Heat oil in a kadai and splutter mustard seeds.
2. Add curry leaves followed by baby onions and cook till the onions become glassy.
3. Add the STOCK and salt and bring it to a boil.
4. Finally blend the ground paste and cook till the BASSARU starts emanating a very pleasant aroma.
Enjoy Bassaru and Palya with Ragi Muddae .
Bassaru goes well with steaming hot rice, dosas and idlies too.
Long long before the food manufacturing companies started coming out with Vegetable Stock Cubes, the farmers of Karnataka have been using fresh vegetable and lentil stock to prepare a deliciously spicy broth to eat with their staple - Ragi Muddae. The traditional Ragi Muddae, Bassaru, Palya meal is a highly nutritious combo evolved out of their inherent knowledge of nutrition. Bassaru or Basida Saru gets its name from the Kannada words 'Basida' meaning strained and 'Saru' meaning broth. The stock of greens, lentils and vegetables are used to prepare the broth, while the cooked and drained vegetable lentil mixture is seasoned into a Palya ( dry curry). Bassaru Palya can be prepared using any vegetable, lentil and greens of your choice.
Spinach / Palak - 2 bunches ( Chopped )
Carrots - 2 ( Peeled and chopped)
Green gram dal / Moong dal - 1/2 cup
Turmeric - 1 pinch
MAKING THE STOCK
1. Cook chopped carrots, spinach and dal in a pot of water adding a pinch of turmeric.
2. Remove from flame before they become mushy and drain them using a colander.
INGREDIENTS FOR SEASONING THE PALYA
Sesame oil - 1 tsp
Mustard seeds - 1 pinch
Black gram dal /Urad dal- 1/2 tsp
Asafoetida - 1 pinch
Red chilly - 1 ( broken)
Curry leaves - a few
Salt - 1/4 tsp
METHOD
2. Add black gram dal and stir till it becomes golden in colour.
3. Add asafoetida, broken red chilly, curry leaves followed by the cooked vegetables.
4. Add salt and saute the Palya till dry.
Garnish with coconut gratings if desired.
INGREDIENTS FOR MAKING BASSARU
Baby onions - about 8 or 10 ( Peeled)
Mustard seeds - 1 pinch
Curry leaves - a few
Sesame oil - 2 tsps
Tomatoes - 4 ( chopped)
Salt - 1 tsp
Tamarind - a small marble size ball
Garlic - 6 cloves ( Peeled )
Grated coconut - 1 tbsp
INGREDIENTS FOR MAKING THE SPICE PASTE
Bengal gram dal / Chana dal - 1 tsp
Black gram dal / Urad dal - 1 tsp
Coriander seeds / dania - 1 tbsp
Cumin seeds - 1/2 tsp
Cinnamon - 1'' stick
Red chillies ( Byadagi) broken - 4
Sesame oil - 1/2 tsp
TO MAKE THE SPICE PASTE
1. Heat oil in a pan and fry the cinnamon.
2. Add all the other ingredients and roast till they turn crisp and golden in colour.
3. Add chopped tomatoes and cook till they are soft and allow it to cool down.
TO MAKE BASSARU
1. Heat oil in a kadai and splutter mustard seeds.
2. Add curry leaves followed by baby onions and cook till the onions become glassy.
3. Add the STOCK and salt and bring it to a boil.
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