Bassaaru and sabakki soppu pallaya | Dill leaves and lentil curry

This traditional and authentic Bassaaru and sabakki soppu pallaya from Karnataka, was taught to me by my help. This recipe calls for multiple steps but the end result is so tasty and highly nutritious.

Step by step instruction on making Bassaaru and sabakki soppu pallaya. This Karnataka style sambar / rasam is best served with Ragi mudde

Life with Ragi

I got married in 2003 and have been in Bangalore ever since. Before i write about anything else let me give you some details of the land : Karnataka that i call home. Karnataka formerly known as Mysore state was formed on November 1, 1956. The state has something for every person. It has a rich culture, has beaches, dense forests, hills and exciting cities. Other than rice, the staple for the people of Karnataka includes Ragi (finger millet). Ragi is also used in making ragi mudde, ragi kunji, laddoos and even cakes these days

Ragi kunji was a staple while growing up, but ragi mudde was a totally new food concept for me. I mean, one is supposed to gulp the ragi mudde with saaru and not bite into it?? How is that possible?? Having said that it is all about practice and we are getting there. For the past few years, our saturday lunch has been more or less the same, Ragi mudde with Saaru, many a times we have also switched the saaru with tamil style sambar or even dal. My help Nanjamma always says “ragi thin beku sakthi barum”, which translates to “eating ragi gives one strength”.

Step by step instruction on making Bassaaru and sabakki soppu pallaya. This Karnataka style sambar / rasam is best served with Ragi mudde

Bassaaru and sabakki soppu pallaya – how to make it ??

Recently my help showed us a very different variation of saaru, Bassaru. Bassaaru also roughly translates to “drained saaru” or “drained sambar or rasam”. This saaru is the perfect accompaniment to Ragi Mudde (finger millet flour balls). Bassaaru can be made with dill leaves, spinach leaves and averekkai also. For this recipe i have made Bassaaru with dill leaves and toor dal. This recipe has a series of steps and within those steps there is a lot of interlinking steps..sounds confusing isnt it but the end product is so good that the effort is all worth it.

Step by step instruction on making Bassaaru and sabakki soppu pallaya. This Karnataka style sambar / rasam is best served with Ragi mudde

For this month’s Shhhhh Cooking Secretly Challenge, us food bloggers are cooking recipes from Karnataka. This month i was paired with Amrita Iyer from The Food Samaritan and she gave me dill leaves and toor dal as my secret ingredients. This gave me the perfect opportunity to make Bassaaru and sabakki soppu pallaya.

shhh-secretly-challenge-image

Couple of other posts that you might like to read:

1) Homemade Sambar Powder Recipe: South Indian style
2) Dantin Soppu (Greens with coconut)

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Ragi Mudde with Bassaru
Step by step instruction on making Bassaaru and sabakki soppu pallaya. This Karnataka style sambar / rasam is best served with Ragi mudde
Course Main Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Step by step instruction on making Bassaaru and sabakki soppu pallaya. This Karnataka style sambar / rasam is best served with Ragi mudde
Instructions
Making the dal
  1. In a pressure cooker, add dill leaves, salt, some green chillies with 2 cups of water and pressure cook for 2 whistles (here we ensure that the dal / lentil is just cooked and does not get mashed completely
  2. Once the pressure is released, drain just the liquid part of the dal mix into a different utensil and let it cool. Remove the dry dill leaves & undercooked dal into another vessel
Making the ground mixture
  1. Heat some oil in a kadhai and add jeera, garlic, oinions and little salt. Saute on low flame.
  2. Add sambar powder, jeera powder, coriander powder and chiili powder and mix gently
  3. To this add cinnamon, cloves, half of the coconut and tamarind paste and mix well
  4. Add corinader leaves to this mixture and remove from flame / gas and let the mixture cool
  5. Once cooled, grind the mixture into a smooth paste
  6. Portion into 3/4th and 1/4th quantities in two separate bowls
For tempering
  1. Heat oil in a kadhai, add mustard seeds and let it splutter
  2. To this, add jeera, garlic, hing, curry leaves, dried red chillies, onions and sautee till the onions turn pink and soft.
  3. Remove from flame / gas and let this cool
  4. Divide this into two portions
Making the Bassaaru
  1. To the liquid portion of the dal which we have separated, add one portion of the tempering and mix well
  2. To this liquid dal mix add 3/4th of the coconut groun mixture and bring the entire concoction to a boil
  3. Simmer for a couple of minutes and transfer to the serving bowl
Making the dill leaves dry dal
  1. In a kadhai, to the remaining tempering add the 1/4th ground mixture and mix well
  2. To the above mixture add the dry dill leaves and undercooked dal and mix well. Garnish with the remaining grated coconut
To serve
  1. .Check the salt in both the dry and the liquid dal and then serve as below
  2. In a plate, keep the ragi mudde in the centre, serve the liquid dal on one side and add the dry dill leaves - dall mix to another side
  3. Take a piece of the soft ragi mudde, dip it into the bassaaru ( liquid dal), take a small portion of dry dal mix and eat

Home made Kashayam Recipe: A simple remedy to cure cough & cold

Home Made Kashayam recipe to keep those colds and coughs at bay during the monsoon and winter seasons.

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Home made Kashayam recipe is very simple to make and can be made with ingredients available at home or in one’s neighborhood.

Homemade Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg

One can’t help but fall in love with Bangalore’s weather. A single rain / shower and the temperature goes down, the city becomes so cool and pleasant. With the rains and the beautiful weather also comes the season of cold and cough for kids and adults.

Small children and kids are more prone to cold and cough since they have low immunity. I remember as kids whenever any one of us would fall sick or get cold and cough, Amma would always make home made kashayam (Homemade remedy) and ensure that we drink it regularly.

Ingredients for the Home Made Kashayam Recipe

The main ingredients that  I used to make  this Homemade Kashayam Recipe are Tulsi leaves, Ajwain leaves, whole black pepper, cloves and Cumin (jeera) seeds.

Homemade Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg

Tulsi

Tulsi is a medicinal herb, which is very commonly available all over India. There are lots of households in India where it is very common to worship the Tulsi plant twice a day by lighting a lamp near it.

Boiling a couple of leaves of tulsi is known to cure various ailments such as cold, cough, running nose or even congestion.

Homemade Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg

Ajwain Leaves

Ajwain or caraway seeds are very commonly used in Indian cooking as it aids in digestion. The green Ajwain leaves are thick in nature in comparison to other leaves. They are often used to help cure kids of common cold related ailments and ailments related to ear and tooth ache.

Homemade Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg

BlAck Pepper

Black Pepper or Black Peppercorn – One of the most common spices found in every household of India is black pepper. It is a vine and is widely grown in the state of Kerala.

The green fruit from pepper vines are collected and dried to form black pepper. Known as the king of spices, this condiment while providing a nice flavour to a recipe can relieve common ailments such as cold and asthma symptoms.

Black pepper also helps in improving digestion and helps in weight loss.

Homemade Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg

Jeera Seeds

Jeera or cumin seeds, is a common spice found in the indian kitchen. It is used in many recipes in its powdered form or as whole seeds. The flavour of jeera is unique and the aroma when it is added to a jhonk or tempering cannot be written in words.

The entire house smells of jeera. It is also known to help in curing common cold, digestive issues and respiratory ailments.

Homemade Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg

Clove

Cloves are aromatic and have a very unique flavour. Other than using cloves in recipes of Pilaf / Pulao and biryanis, they are also used in different potions for their medicinal properties.

They are very commonly used to cure toothache. Cloves improve / help in increasing immunity, improve digestion and also relieve respiratory infections.

Homemade Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg

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Homemade Kashayam Recipe
Home made Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
serves
Ingredients
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
serves
Ingredients
Home made Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg
Instructions
  1. Add all the ingredients to a saucepan
  2. Boil the water till the entire mix reduces by half
  3. Filter the concoction into a glass and have it warm one sip at a time

Malai Kofta

Sunday….what is the first thing that comes to ones mind…for me it is leisure, good food and rich food…This sunday D (my lil sis) decided to make Malai Kofta…a very north indian preparation, rich with cheese, cottage cheese and cream…she put lot of effort and the end product was just awesome…well me, i was in charge of making chappatis….so here we go, the recipe of malai kofta (Stuffed cottage cheese dumplings in a creamy tomato gravy).

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Malai Kofta
Servings
Ingredients
For the potato mixture
Gravy
Whole masalas
Servings
Ingredients
For the potato mixture
Gravy
Whole masalas
Instructions
To make the kofta
  1. Mash the boiled potato and add all the other masala ingredients, salt and the maida and keep aside.
  2. To make the cottage cheese dumplings, mash the cottage cheese and cheese nicely.
  3. To this mixture add the other ingredients and roll them into small balls.
  4. Fill the cottage cheese dumplings inside the mashed potato mixture and make bigger dumplings.
For the gravy
  1. Soak the cashew and poppy seeds seperately in water for 1/2 an hour.
  2. Drain the water from the poppy seeds and grind it with the onion to a paste.(Add a little water to help in grinding)
  3. Grind the cashew into a smooth paste and set aside. (Add little water to help in grinding)
  4. Take in a kadai and once the oil is heated, add jeera, once the jeera starts spluttering, add the ginger garlic paste and saute
  5. Add the onion mixture and the ground masala to it and saute till the whole mixture is light brown in colour.
  6. Add the tomato puree and cook for 5 mins. Add all the masala powder,salt and cook.
  7. Add the cashew paste and let it cook till the time that the cashew paste looks cooked.
  8. Add water (1 cup)and let it simmer for some time...
  9. Add the cream and lots of corriander and bring the whole gravey to a boil.
  10. To make the whole preparation...add one tsp of ghee / clarified butter
  11. Place the kofta in a serving bowl and add the gravy to it and serve hot with chappatis..

Flat rice aapam & Vegetable Stew

Aapam is a kerala delicacy. Being a working lady, I have slightly modified the way it is prepared so that it suits my time limitation.  Gave a surprise to D and was very happy to see smiling faces at the dining table..

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Flat rice aapam & Vegetable Stew
Servings
Ingredients
Flat rice aapam
Servings
Ingredients
Flat rice aapam
Instructions
  1. Grind coconut and green chillies to a paste and keep aside
  2. Take a kadai and heat oil in it.
  3. Add the thinly sliced onion and saute till they become pink
  4. Once the onions are pink, add all the other veggies and saute for 1 -2 minutes.
  5. Add 3 cups of water to this and cook all the veggies. Also add the cinamon stick, cloves and elachi to this and cook on slow flame.
  6. Once all the veggies are cooked, add the coconut paste and let it boil once and seitch of the gas. (Alternatively one could also add coconut milk in the preperation)
  7. Add few kadi patta leaves (karuvepalai) and sprinkle some drops of coconut oil.
  8. Seve hot...
Flat rice aapam
  1. Soak the rice (raw and boiled) in water overnight.
  2. Grind the rice with coconut, sugar and salt to a smooth paste (take care that the paste does not become too watery).
  3. To this smooth paste, add the coconut water which we would have got when we broke open the coconut.
  4. Pour this mixture in a bigger vessel and ferment for 5-6 hours.
  5. Once fermented mix the batter with a ladle (karandi) and store in the fridge for one day. Though you could use the batter immediately after it has fermented, i somehow get a better texture for the rice aapams if used after one day.
  6. To make the flat aapam, take a tava and heat it. Once the tava is hot add the aapam batter and spread it.
  7. Cover the appam with a lid and cook on slow flame till the white batter turns translucent ..
  8. Turn the aapam over and cover again with a lid and cook for 30 secs again on slow flame.
  9. Once done serve hot with vegetable stew.