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

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

Chila mein til.

Chila…hmmmm….what do i say….should i say dosa of gujarat or just besan ke gol snacks. Well… i prefer to continue with chila besan wale…here goes.

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Chila mein til.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Mix all the ingredients in a bowl and set aside for 15 mins.
  2. Add water little by little if the batter is too thick
  3. Heat a tawa, pour a ladle of the batter and spread it nicely...
  4. Add little oil to the sides of the chila and let it cook on one side.
  5. Once one side is cooked, flip and cook the other side.
  6. Once cooked nicely on both sides, serve hot with chutney or sauce

Mango Rice.

Come summer, mangoes are available in all sizes and shapes…& before we start eating the ripe mangoes, we get the raw ones…well this is the time of raw mango pickles …yummm isnt it… this mixed rice variety is a one of my favourites.

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Mango Rice
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Wash and grate the mango and keep aside.
  2. Heat oil in a kadai, add the mustard seeds, channa dal and saute till the mustard seeds splutter and channa dal becomes brown...
  3. Add the onions, green chillies and ginger and saute till the onions turn pink in colour.
  4. Add the grated mango, turmeric powder and saute till the mango is cooked nicely.
  5. Once the mango is cooked, add the roasted peanuts, salt and rice & mix well...
  6. Cook on sim flame for another 1 min...
  7. Garnish with coriander leaves and serve hot

Muttar Paneer

This is my way of preparing Muttar Paneer. A simple sabzi to go with phulkas or rotis

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Muttar Paneer
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Puree the onions and tomatoes seperately and set aside.
  2. Heat oil in a kadai, and add ground masalas and ginger-garlic paste.
  3. Once the paste loses the raw smell, add the onion puree and saute for 2 mins.
  4. Add the tomato puree and saute for some more time. At this stage also add the muttar
  5. Add the other masala powder and salt and cook for 2 mins
  6. Once the purees are cooked and dont have the raw smell add the paneer cubes
  7. Cook the whole sabzi on low flame and cover it with a lid for 2-3 mins
  8. Remove the sabzi from the flame, add the cream and garnish with corriander leaves.
  9. Serve hot with phulkas or rotis...

Kuzha Puttu with Kadala Curry

Kuzha puttu and kadala curry is traditionally had for breakfast in Kerala. The kuzha is a vessel in which puttu is made. The traditional kuzha was made up of two vessels, wherein the bottom portion (puttu kodam / puttu pot) has water in it to create the steam and the upper tall vessel had the puttu mixture (puttu maavu). Now a days the kuzha is available in such a way that it can be placed over a pressure cooker and the kuzha puttu can be made

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Kuzha Puttu with Kadala Curry
Servings
Ingredients
Puttu
Kadala curry
Servings
Ingredients
Puttu
Kadala curry
Instructions
  1. Soak the kadala overnight in water.
  2. Cook the soaked kadala with salt and set aside.
  3. Heat oil in a kadai and saute coconut, dhania seeds, jeera, onions. red chillies till the whole mixture is brown in colour.
  4. Grind the sauteed coconut mixture to a coarse paste and set aside.
  5. Heat oil in a kadai and add the kadala and the coconut paste and cook for 10-15 minutes on low flame
  6. For the puttu, take 1 cup of the puttu maave (puttu powder) and add little salt to it and mix.
  7. Wet the puttu maavu with water in such a way that the powder is still dry but when you close your fist, the maavu retains the shape of the fist... Now divide the maavu into two equal portions and set aside...
  8. Take a pressure cooker, add water to it and heat it, once the water heated close the lid of the pressure cooker...
  9. Take the kuzha and layer the bottom of the kuzha with little coconut.
  10. Layer one portion of the puttu maavu, then add coconut on top of it..then layer the second portion of the maavu and add one more layer of coconut...
  11. Once the steam comes out of the pressure cooked, close the lid of the kuzha and place the kuzha on top of the cooker (place it from where the steam is usually released)...
  12. Steam the kuzha on the cooker for atleast 10 mins..
  13. For removing the puttu: Remove the kuzha from on top of the cooker. Use the thin metal stick given with the kuza and push the puttu from the back of the vessel...
  14. Serve hot with kadala curry

Sabz chawal

This is a variety fo vegetable pulao which i made recently on a week day. Having less time in hand i had to make something which is a meal by itself and is also tasty…so here goes

This is my entry to Sunita’s “Think spice-think saffron “thinksaffronlogo.png

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Sabz chawal
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Soak the basmati rice in water for 30 mins and cook it with the whole masala powder till each grain seperates. (While cooking one could also add 1-2 tsp of ghee, increases the flavour of the rice)
  2. Once the rice is cooked remove the rice on a plate and let it cook and let the rice grains seperate.
  3. Take a kadai and heat oil in it.
  4. Add finely diced onions and ginger-garlic paste to it and saute till the onions turn little brown in colour.
  5. Once the raw smell of the ginger - garlic paste is gone add, pureed tomatoes and let it cook till the oil seperates on the sides of the kadai..
  6. Add the other diced vegetables and let it cook.
  7. Once the vegetables are 80% cooked, add the masala powders and cook till the vegetables are well done.
  8. Add the cooked rice, salt and mix well and cook under a very low flame with the lid closed so that all the flavour seeps in the rice...
  9. Dissolve saffron in little luke warm milk and set aside for 15 minutes. Add the saffron milk to the rice and mix well...
  10. Garnish with corriander leaves and serve with raita

Vegetable Wontons

Vegetable Wontons are my go-to dish to order at any Chinese restaurant. Here is my easy recipe to make this tasty item at home.

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Who loves vegetable wontons? Show of hands!

This is something which I absolutely love and order this almost every time I go to a Chinese restaurant. Did you know that wontons originated in North China?

Oh and if you like these, you may also want to check out my recipe for spicy, tangy and sweet cabbage chutney. The flavours are to die for!

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Vegetable Wontons
Vegetable Wontons arranged on a plate with special dipping sauce
Cuisine Chinese
Servings
Ingredients
Dough
Filling
Cuisine Chinese
Servings
Ingredients
Dough
Filling
Vegetable Wontons arranged on a plate with special dipping sauce
Instructions
  1. Make a dough with the given ingredients and set aside in a vessel for around 30-35 minutes.
  2. Take a kadai / wok and heat little oil, once the oil is hot add the onions and the ginger-garlic paste and saute till the onions are pink in colour and the paste loses the raw smell.
  3. Add all the other finely sliced vegetables, salt, aginomoto and mix well.
  4. Add the various sauces and saute (take care that the vegetables do not get completely cooked)
  5. The filling should be dry, switch off the flame and add vinegar to it...set it aside in a seperate vessel...
  6. Make small round balls of the dough and make chapattis of around 7-8 cms in diameter.
  7. Take a 1-2 tsp of the filling and place it in the centre of the chapatti.
  8. Fold the chapatti to make it into a semi-circular shape.
  9. Seal the edges by pressing the dough at the sides.
  10. Hold the edges and bring them in the front and join them to bring the shape in the picture (you could make then in any shape you want to also 🙂 )
  11. Heat oil in a kadai / wok a for frying the wontons.
  12. To check if the oil is hot enough, take a corriander leaf (long ones) and dip it in the oil and see (cover your hand with a towel so that oil does not hit your hand), if you hear crackling sound then the oil is hot... saw this in Travel & Living (Kylie Kwang does this) 🙂
  13. Fry the wontons till brown and remove it on a tissue paper to drain out excess oil.
  14. Serve hot with tomato sauce / chilli sauce...