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
Are you a vegetarian and looking for healthy preparations, which are full of protein and also tasty to eat?? then this Sattu ka Paratha is your answer. Sattu for the uninitiated is roasted channa dal powder and it packs a power punch with regards to protein in our diet.
When Priya Suresh from Priya’s Versatile Recipes, gave me sattu ka atta and green chillies as my secret ingredients, i was stumped. I never realised that sattu ka atta was nothing but roasted channa dal ??? silly of me ..i went to the store and bought it :D. Anyways i started to look out for recipes which use this combination and came upon Sattu Ka Paratha.
Since this recipe is used in Jharkhand..i thought let me write a little bit about one of our newer and younger state. Jharkhand came into existence in November 2000, after it was shaped from the southern part of Bihar. Though relatively a small state, Jharkhand is known to have more than 40% of mineral reserves of India.
Coming back to Sattu Ka Paratha, one can either buy the powder ready made from a store (like i did) or one can dry roast channa dal and powder it. For vegetarians getting protein into diet is not easy, we get our proteins from lentils, tofu and some diary products. This sattu ( roasted gram flour) is an excellent protein addition to our food. In our house we also use this powder to different dry curries, chutneys, or chutney powder. Did you know that this powder is also used by many a households to make ganji or malt powder to be mixed with milk. There is another very simple way to eat this…mix the sattu ka powder with some ghee and some sugar and that’s it…eat it as a desert…it tastes yumm..
I made this Sattu ka Paratha for Ssshhh Cooking Secretly Challenge.
Sattu Ka Paratha ( A protein rich indian flatbread)
Form a soft dough with the given ingredients and let it rest covered in a warm place for 20 - 25 minutes
Filling - add the oil to the sattu ka atta and rub it through so that the oil get equally mixed in the flour
add rest of the ingredients to the sattu ka atta and mix well
If the filling mixture feels too dry, add a little water to bring it all together
Dough- equally portion the dough into 9 - 10 small balls
Flatten the balls in your hand and add about 1 - 2 tbsp of the filling and close the dough edges to form a ball
Rinse this ball in flour and make round flat bread ( like rotis or parathas)
Heat a tava / skillet and add the paratha to it
Once one side gets a little brown color, flip it it and cook the other side
Add oil on both sides to get a nice brown colour on both sides.
Repeat the process with the rest of the balls and filling.
Serve hot with pickle or curd...we had it with rajma sabzi and curd
This Cabbage Chutney can be put together in a jiffy and requires very few ingredients. And, it’s vegan to boot and goes well with a variety of dishes.
This spicy tangy and sweet cabbage chutney is something I had never made and once I made it, oh yum! Why make the same boring curry when you can try this delicious chutney?
Every one of us has a quirk that we need to do. Some keep cleaning the house, some others keep rearranging items in their house. There are also people who shop. Me, I make lists. Every single day I make a list.
Making lists generally ensures that I do not forget things to do. So when I decide to go vegetable shopping, what do I do? I make a list of all the vegetables and fruits that I need to buy for the next 3-4 days ( yes I do buy veggies in advance).
But this list of mine generally won’t include cabbage, because according to my husband it tastes like mud. 😉
Why cabbage chutney then?
I buy cabbage because
1) I love to make a very simple coconut based curry
2) I like it but in general I have not made anything other than a curry with it.
So when Priya Satheesh from Priya’s Menu gave me cabbage and green chillies as secret ingredients to make a chutney as part of Shhhhh Cooking Secretly Challenge, I was confused.
Spicy Tangy and sweet Cabbage chutney. Not the first thing that comes to one’s mind, when we think of using cabbage isn’t it?
Having never used cabbage for chutney, I decided to go the thokayal way and make a spicy, tangy and sweet cabbage chutney.
Spicy, tangy and sweet Cabbage Chutney
In a kadai heat 1 tbsp of oil.
Add channa dal, udad dal and let them turn golden brown.
Now add the green chillies, garlic, corinander leaves, chopped cabbage, and salt to the kadai and mix well.
Cover and cook the cabbage till it is soft.
Add the tamrind piece and mix well
Once it is mixed well, grind the cabbage mixture in a mixie to smooth paste and remove it in the serving bowl.
In another small kadai, add oil and once the oil heats up, add the mustard seeds.
Once the mustard seeds splutter, add the curry leaves and mix well. Add this to the cabbage ground mixture.
If required one can also add jaggery to the chutney to get a spicy, sweet and tangy taste.
Serve with hot dosas or idlis.
- Once can substitute cabbage with peerkankai / ridge gourd or green tomatoes.
- Red chillies can also be used instead of green chillies and one would get a nice deep red colour.[contact-form][contact-field label='Name' type='name' required='1'/][contact-field label='Email' type='email' required='1'/][contact-field label='Website' type='url'/][contact-field label='Comment' type='textarea' required='1'/][/contact-form]
A popular Gujarati main course consisting of a vegetable (undhiyu)…served with sev and jalebis… This is usually made only during the winters because a particular ingredient” Ratallu (purple yam)” is available only during this time of the year…
It is made in different ways..here is the way that i usually make it.
For fresh Masala / marinate
All the vegetables should be cut into chunks as shown in the picture. The bananas can be cut with with the skin on...
Remove seeds from 3/4 of the papdi and let the rest be as it is...
Mix all the veggies from 1 and 2 and set aside in a big vessel.
Grind together the ingredients for the masala / marinate...
Mix the ground masala and the vegetables nicely so that the freshly ground masala coats each vegetable. Set aside for atleast 1/2 hour... (Excl the tomatoes)
Take a big kadai. heat vegetable oil in it...
Add the marinated vegetables, salt and cook till all the vegetables are cooked and the raw smell of the ground mixture goes away...
Add the cut tomatoes on top of this cooked veggies and close the veggies with a lid and let it simmer on low flame for 2-3 mins...
Serve hot with thin sev and corriander leaves as a garnish..
Serve with hot jalebis and rice / hot rotis...
This is my entry for Mythillis: RCI-Gujarat Cuisine
This is a variety of vatral Kozambu that i learnt from my mother…usually the vatral kozambu is a type of sambar without the dhaal and is made with tamarind water.. This particular kozambu is made with 12 masala items and hence is even more tasty
Soak the tamarind in luke warm water for half an hour and remove the pup juice from it.
Roast in little oil all the masala items till they are dark brown in colour (excluding garlic).
Saute garlic seperatly and set aside.
Grind the masalas from point 2.
Take a kadai and heat gingely oil and add the mustard and let it crackle.
Add the tamarind juice, add 1 cup of water and let it boil for some time.
Once the tamarind water boils and loses the tamarind smell, add the ground masala to this.
Add the sauted garlic to this and let it simmer for 10-15 mins on slow flame.
Once the garlic is completely cooked, add some 2-3 tsp og gingely oil and boil and switch off the gas.
Serve hot with rice and sabzi.