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

Spicy and Sour Green Tomatoes Chutney

This Spicy and Sour green tomatoes chutney is made from using firm and unripe green tomatoes. These sour green tomatoes are loaded with nutrients such as Vitamin C and anti oxidants.

Every day we hear that the vegetables that we consume are either loaded with harmful pesticides or toxic colours. The look of the vegetables and the rich colours seem to have a better sale value than the health of the population. I guess that’s why slowly lots of people from the cities are looking at growing their own vegetables organically. One such person that i know is my neighbour Karthik. Karthik is very passionate about organic farming and because of his efforts i got to buy really good quality green tomaotes, raddish (mooli), Palak ( greens), amarnath greens etc.

While growing up, green tomatoes was easily available in the market and amma always used to make a kootu variety with it. This time around my help at home Nanjamma, told me about a chutney recipe that they make in their hometown near Kadur. A chutney which is spicy and sour and a little sweet too because of the sauteed onions.

And in the middle of this blog…my daughter also wanted her kitty to be featured in the blog…so here she is 🙂

Kitty and tomatoes

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Spicy and Sour - Green Tomatoes chutney
Course Breakfast
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Breakfast
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. In a pan, take a tsp of oil, add the chillies and tomoatoes and cook them with some salt.
  2. In a mixie, add the coconut, jeera and garlic and grind to a smooth consistency with some water.
  3. Add the cooked (cooled) tomatoes to the coconut mix and grind it all together.
  4. Once ground, remove the mixture in a serving bowl.
  5. For tempering: Take the rest of the oil, add mustard seeds to the oil. Once it splutters, add the sliced onions and saute them till they are soft and pink in colour.
  6. Add this tempering to the chutney and mix well. (Check if salt is required and adjust according to taste)

Basale soppu (Vine spinach) Raita

One of my favourite greens is Basale soppu or Malabar spinach. Like many greens it is good source of iron. Over and above that, it is also high in Vitamin A & C and also in iron and calcium. Knowing all of this, aren’t you keen to make this spinach raita recipe at home?

Here is a recipe that my friend Mangalam shared. It has two ingredients which I absolutely lov: curd and garlic. Yum!

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Basale soppu (Vine spinach) Raita
Servings
Ingredients
Servings
Ingredients
Instructions
  1. 1. Wash the leaves thoroughly and chop it finely. 2. Cook / blanch the leaves and set aside. 3. Grind coconut, jeera and chillies to a fine paste. 4. In a vessel take oil, add the garlic and saute till it the garlic is cooked and it has a light golden colour. 5. In a serving bowl, mix the cooked leaves, salt, coconut mixture and curd. 6. Add the tempering and mix well. 7. This raita goes well with rice and rotis.

Green Tomatoes Kootu

Our friends Anu and Jaimon have a small farm, where they grow vegetables like brinjal, pumpkin, beans, green tomatoes and more….. such fresh vegetables…i think i could eat them raw :-)….so when i visited them last week, i plucked green tomatoes and brinjal… (never thought i would pluck vegetables in a city 🙂 )

So here goes…. Green tomato kootu with coconut and dhal

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Green Tomatoes Kootu
Servings
Ingredients
For Ground mixture
Servings
Ingredients
For Ground mixture
Instructions
  1. Pressure cook dhal in a cooker till well done.
  2. Dice the tomatoes in med size pieces and set aside.
  3. Heat oil in a kadai and 1 tsp each of the seasonings mentioned.
  4. Once the mustard has spluttered and the channa dal is light brown in colour,add the diced tomatoes.
  5. Add salt and mix the tomatoes nicely in the kadai and let it cook (cook till they are about 90% cooked).
  6. Grind the ingredients as mentioned above to a nice paste and add to the kadai.
  7. Mash the cooked dhal to a paste and add to the kadai with tomatoes and ground mixture.
  8. Cook on low flame for a minute or till the tomatoes are cooked completely.
  9. Check the salt and add if required...according to taste.
  10. Serve hot with steamed rice

Aloo Palak

I come back from office and I am thinking….what do I make for dinner??? hmmmm…tough one…I have only palak in my fridge, some tomatoes, potatoes and onions (it’s a Friday night, weekly purchased veggies are over!!!!)…so what do I make…well it is aloo palak time…

Dinner consisted of rotis, al0o palak sabzi and sliced tomatoes… 🙂

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Aloo Palak
Servings
Servings
Instructions
  1. Chop the spinach coarsely and wash it well in water.
  2. Heat about 4-5 cups of water and blanch the spinach for a couple of minutes.
  3. Remove the spinach form hot water and immediately rinse it under cold water.
  4. Put the spinach in a blender or food processor and coarsely grind it.. ( I like the taste of the coarse spinach in my mouth wen i eat it... :-))
  5. Heat some oil in a vessel, add the jeera and let it splutter.
  6. Grind the tomatoes and onions and keep them aside.
  7. Once the jeera splutters and becomes light brown, add the ginger garlic paste. Cook it for for about a min so that it loses the raw smell.
  8. Add the chopped potatoes, tomato and onion puree and cook it till the potatoes are 80% cooked. (cook this with the lid closed on the vessel)
  9. Once the potatoes are 80% cooked, add the ground spinach, salt, turmeric, chilli powder and cook with the lid open for some more time.
  10. Once the sabzi is dry and cooked, add about a tbsp of curd and mix it well and cook this for another minute.
  11. Once the sabzi is semi dry, garnish it with finely chopped coriander leaves and serve hot with soome rotis, salad and lemon

RCI-Rajasthan : Gatte ki Sabzi

When i came to know about RCI-Rajasthan, i knew what I wanted to make and post…my all time favourite sabzi… Gatte ka sabzi ..a sabzi made up of besan, tomatoes and onions

This is my contribution for RCI-Rajasthan hosted by Padmaja


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RCI-Rajasthan : Gatte ki Sabzi
Servings
Ingredients
For the gravy
Servings
Ingredients
For the gravy
Instructions
  1. Mix all the ingredients for the gatte and make it into a dough using water.
  2. Leave the dough closed in a vessel for 15 minutes.
  3. Make balls out of the besan mixture and shape them in an elongated fashion as shown in the picture
  4. To cook the gatte there are two methods: a. steam the elongated shaped gatte like idlis in a pressure cooker for 15 mins or b. Take some water in a kadai and let it boil, drop these gatte in the boiling water and remove them from the boling water only when they start floating on the surface of the water.
  5. For the gravy, heat oil in a kadai, add jeera to it and let it splutter.
  6. Add the finely chopped onion and ginger - garlic paste to this and saute till both the ingredients loose their raw smell.
  7. Add the tomatoes and cook them for some time.
  8. Parallely, make pieces of the gatte ( appprox 1 inch in size) and fry them in oil.
  9. Add the fried gatte to the tomato gravy, add curd and 2 cups of water and let the whole thing simmer for about 20 mins
  10. Add salt, chilli powder and dhania powder, turmeric powder to the gravy...
  11. Granish with chopped coriander leaves and serve hot with phulkas

Dum Aloo.

One Saturday D decided to give me and M a surprise and cooked us a delicious lunch… yumm it was..and it was potato – lecious

This is my entry to Sia’s “Ode to Potatoes” ode-to-potato.jpg

and DK’s ” Potatoes Feast” potato-feast.jpg

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Dum Aloo.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Par boil the potatoes , prick them a couple of time with fork anddeep fry them till they are golden brown in colour.
  2. Once the potatoes are fried, take them out on a tissue paper and remove excess oil...
  3. Heat oil in a pan and add jeera and the whole ground spices. Lightly saute them a min on low flame...
  4. To this add the ginger-garlic and onion paste and saute it till the paste is light brown in colour.
  5. Puree the tomatoes and add them with the onion paste.
  6. Let the tomatoes fry nicely till it leaves oil in the corners of the pan.
  7. Add the masala powders, salt and saute.
  8. Grind the cashew and khus khus into a fine paste and add it to the tomato mixture.
  9. Add a little water to maintain the consistency and cook till the raw smell of the cashewnut paste is lost.
  10. Add the 1 cup water and get it to a gravy consistency.
  11. Add the fried potatoes to this and cook it on " DUM" for 1/2 hour...
" DUM Cooking" :
  1. Make dough with wheat flour ( enough to make 2-3 balls)
  2. Heat a dosa / chappati tava and place the pan with the sabzi on top of it.
  3. Roll the dough into tubes and seal the space between lid and pan. Cook on low flame...
  4. The Dum aloo is said to be ready when the dough gets cooked completely (this takes approx 30-45 min)
  5. Open the lid and add the cream and mix well.
  6. Garnish with chopped coriander and serve hot with hot rotis / chappatis