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.
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”.
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.
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.
Couple of other posts that you might like to read:
1) Homemade Sambar Powder Recipe: South Indian style
2) Dantin Soppu (Greens with coconut)
Ragi Mudde with Bassaru
Making the dal
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
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
Heat some oil in a kadhai and add jeera, garlic, oinions and little salt. Saute on low flame.
Add sambar powder, jeera powder, coriander powder and chiili powder and mix gently
To this add cinnamon, cloves, half of the coconut and tamarind paste and mix well
Add corinader leaves to this mixture and remove from flame / gas and let the mixture cool
Once cooled, grind the mixture into a smooth paste
Portion into 3/4th and 1/4th quantities in two separate bowls
Heat oil in a kadhai, add mustard seeds and let it splutter
To this, add jeera, garlic, hing, curry leaves, dried red chillies, onions and sautee till the onions turn pink and soft.
Remove from flame / gas and let this cool
Divide this into two portions
Making the Bassaaru
To the liquid portion of the dal which we have separated, add one portion of the tempering and mix well
To this liquid dal mix add 3/4th of the coconut groun mixture and bring the entire concoction to a boil
Simmer for a couple of minutes and transfer to the serving bowl
Making the dill leaves dry dal
In a kadhai, to the remaining tempering add the 1/4th ground mixture and mix well
To the above mixture add the dry dill leaves and undercooked dal and mix well. Garnish with the remaining grated coconut
.Check the salt in both the dry and the liquid dal and then serve as below
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
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
These Homemade dinner rolls stuffed with cottage cheese (paneer) and sweet corn are an excellent way to get some protein and vegetables into my daughter.
Breads…my one true love…i just love eating them. It could be made from any kind of flour, all purpose or whole wheat or rye…with oats or seeds or just plain..i love them all. Its no wonder that whenever we travel abroad..i just stare at the various boulangeries and order all the breads one by one and..well eat them. The aroma is just so heavenly and inviting isnt it?? This is what i look to create in my small kitchen. I keep experimenting with different type of breads / rolls and try and make them with different stuffings..today i write about a flavourful stuffing with cottage cheese and sweet corn. Here is my Cottage cheese stuffed dinner rolls with sweet corn.
If you ask any of my friends or if you have been following my instagram journey..it would come as no surprise that i bake breads loafs or buns or rolls quite often. My heart just longs for baking savoury kinds of breads ( i have even dreamt about them :D). I tend to ramble when i start talking about breads 😉
My Trip to Boulangerie
Recently when we traveled to Paris, we stayed in Bastille. Bastille is an amazing area to stay, full of restaurants, pubs and supermarkets. We used an airbnb kind of place to stay in Bastille. Most days we cooked breakfast at the place of stay..but on the other days it was always a short walk to the boulangerie or Bagelstein. Oh my… the variety of sandwiches or breakfast breads that they had to offer was simply amazing. The baguette with fresh mozarella, basil and tomatoes was my favourite to eat all day long. They were so simple…just 3 things on a bread and yet so much flavour.
Bagelstein also offered a variety of bagels and converted them into mouthwatering sandwiches..Being vegetarians we could only have one kind of sandwich filling – Cream cheese, salad leaves and roasted vegetables…but wow..how does it matter..simple and tasty..that’s how it was. The boulangerie also sold different variety of sourdough breads which we picked up and had for lunch and dinner..yup we are like that !!!
Why cottage cheese stuffed dinner rolls??
Coming back to reality…with a toddler at home, i am always looking at healthy options which are homemade to give her as a snack. These cottage cheese stuffed dinner rolls with sweet corn is an excellent way to get some protein and vegetables into my daughter.
My go to recipe for bread loaf or rolls is this one : Rosemary Rolls . Most of my bread recipes are a variation of this one…in this post i have mentioned the ingredients of the bread dough and have followed the recipe to shape them. You can also have a look at this Video for shaping the rolls.
Homemade dinner rolls stuffed with cottage cheese and sweet corn
Heat oil in a wok or kadhai
Add the onions and saute them till they are pink in colour
Once the onions are cooked, add the sweet corn and mix well
Now add the salt and different masala powder and mix well
Cover and cook for a couple of minutes at a low flame
Add crumbled paneer (cottage cheese) and mix well
Cover and cook for a couple of minutes
Add chopped coriander for garnis, remove from heat and set aside to cool
Follow the instruction and the ingredients mention above to make a bread dough (without the rosemary)
Let it proof for about 45 - 60 mins or till the dough doubles in size
Knock down the air in the dough and make 6 equal portion of the same
Pat each dough roll flat, place 2 - 3 tsp of the filling in it
Get the edges of the flattened roll towards inside and cover the filling to form a seal
Place the seal side of the dough on the platform and using your fingers and palm..slowly roll the dough into a tight roll
Place the roll in a greased pan and repeat the process with all the dough rolls
Once all the dough rolls are placed in the greased pan, cover with cloth and set aside for 20 -25 minutes for the rolls to double in size
Pre heat the oven /OTG to 200 Degree Centigrade
Brush the rolls with egg yolk or milk and sprinkle the sesame seeds on top
Once the oven is preheated, place the rolls in the oven to bake
Bake for 15 minutes or till the top of the buns get a golden colour
Remove the rolls and immediately brush some salted butter on them
Remove the rolls with a spatula and leave them to cool on a cooling rack
Once they are cool or at room temperature, have thes rolls as is or with a little tomato sauce
In my previous post I had mentioned about fresh veggies that i had got from our friends’ farm…..so after cooking green tomatoes, i had now lovely juicy, plump and seedless brinjals /eggplants remaining with me. I decided to make stuffed brinjal the way that Anu had made previously….so here goes…Stuffed brinjal with coconuts, peanuts / groundnuts and a lot more
Bharva Baingan (Stuffed Eggplants)
Grind the ingredients as mentioned above (to a fine powder) and set aside in a seperate cup.
Take a kadai / wok/ non-stick vessel and heat 2 tsp of oil in it.
Once the oil is warm (not very hot), add the ginger & garlic paste, cook till the paste loses the raw smell. (take care that it does not get burnt).
Add the chopped onion and cook till they are soft and nice pink in colour.
Reduce the flame and add the masalas (turmeric powder, chilli powder and dhania powder).
Add the ground mixture and salt to this and mix well. Take care that the mixed masala does not get burnt.
Remove this mixture away from heat and let it cool. Once it is cooled grind to a fine paste.
Wash the brinjals / eggplants and make slits in them.
To slit follow the below instructions:
Make slits on the side opposite to the green tops on the brinjal
On this side make a vertical slit to 3/4th the depth of the complete depth of the vegetable
Make another slit perpendicular to the one done previously
Fill equal amounts of the ground mixture in between the slits of the brinjals and set aside.
Take 1 tbsp oil in a vessel, heat it and add the stuffed brinjals to the vessel.
Slowly mix the brinjals, add ground mixture (if remaining), close the vessel with lid and cook till the brinjals are fully cooked.
Once the brinjals are cooked, add the peanuts to the vessel and mix well (slowly, so that the brinjals are not broken to a mush).
Garnish with fresh, finely chopped coriander leaves.
Serve hot with rotis or steamed rice..