Bassaru Recipe

Food Wiki

"Discover the authentic and beloved Bassaru or Bas Saaru recipe, a flavorful gravy cherished in Karnataka. This delectable dish combines the richness of toor dal, green gram, beans, dill leaves, and palak leaves. With our step-by-step instructions and accompanying pictures, you can easily recreate this traditional recipe in your own kitchen. Bassaru or Bas Saaru is a versatile creation, serving as both a gravy and curry (sabji). It is traditionally enjoyed as a delightful accompaniment with ragi mudde (ragi balls) or rice. With its irresistible taste, this savory gravy has gained immense popularity in Bangalore, Mysore, Mandya, Hassan, Tumkur, and Kolar regions of Karnataka. Indulge in this tantalizing culinary delight and experience the flavors of Karnataka's vibrant cuisine.

"In the Kannada language, 'Basida' means drained, and 'Saaru' translates to rasam or sambar. This unique two-in-one recipe combines the goodness of both gravy and curry. You have the freedom to choose any green leaves, excluding fenugreek or methi leaves, or you can opt for a variety of vegetables such as cabbage, beans, or ridge gourd. The vegetables and lentils are cooked together, and the resulting stock is used to prepare the flavorful gravy or rasam known as 'Bassaru.' The remaining cooked veggies and lentils are then expertly tempered to create a delicious curry. Explore the versatility of this dish and experiment with different greens or vegetables to create your own delectable variations."

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Prep Time 10

Cook Time 30

Total Time 40

Course Breakfast

Cuisine Indian

Servings

Calories 209 kcal

Ingredients

1 red chilly
1/2 tsp Mustard seeds
1 tsp urad dal
1 tsp gram dal or chana dal
5-6 curry leaves
1 onion finely chopped
1-2 green chilli (optional)
2 tbsp grated coconut
2 tbsp finely chopped coriander leaves
2 tbsp cooking oil

Instructions

Take leaves or vegetables of your choice, rinse and finely chop them. I have used half bunch palak, half bunch sabsige soppu (dill leaves) and few beans.
Take toor dal and green gram in a pressure cooker and rinse.
Add in chopped green leaves or vegetables. Also add in salt and turmeric powder. Add in required water. Make 2 whistles. You can also cook using open pot method but it will take more time.
Meantime, in a frying pan add in a tsp of oil and fry red chilies, coriander seeds, cumin seeds and black pepper.
Add in chopped onion and garlic. Fry them until raw smell is gone.
Next to the same pan add in chopped tomato. Fry them until soft.
At the end add in grated coconut and tamarind extract. Fry for a minute and switch off the stove.
Wait until the leaves and vegetables are cooked, drain the vegetable and lentils stock (water from cooked veggies) completely and keep it aside.
Now add in 2 tbsp of cooked veggies to the fried ingredients and grind until smooth paste.
Next take this ground paste and the vegetable stock (drained water from cooked veggies) in a container
Add in water as per your desired consistency, adjust the salt level and bring it to boil.
Temper it with oil, red chili, mustard seeds and curry leaves. Bassaru gravy portion is ready. Let us proceed to the curry preparation.
Now to prepare curry, heat a frying pan and prepare tempering using oil, mustard seeds, urad dal, gram dal, red chili, green chili and curry leaves.
Add in chopped onion and fry until soft.
Add in cooked vegetable, leaves and lentils mixture. Mix well.
Adjust salt. Add in grated coconut and coriander leaves. Mix well and Serve bassaru or bas saaru (gravy) and palya (curry) along with rice or ragi mudde. Enjoy the healthy and droolworthy food.