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Bassaru (gravy from vegetable stock) is a South Indian cuisine and it is a very popular dish among Gowda community in
Karnataka, Tamil Nadu and Andhra Pradesh States in India.
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| Bassaru & Palya |
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| Bassaru served with rice & palya |
Ingredients - (2 cups vegetables such as Dantina Soppu, green beans,
dill leaves, spinach etc.), Toor
dal - 1 cup, water - 4 cups.
For seasoning - 1
chopped onion, garlic (optional), curry leaves, 1/2 tsp. cumin seeds, 1/2
tsp mustard seeds, 1 tsp oil & 1 tsp. ghee
For masala - 6-8
green chilies, 1/2 cup grated coconut, 1/2 tsp garlic paste, tamarind juice to
taste, 1 tsp jeera seeds, 1/2 tsp pepper corns, 1/2 cup coriander leaves.
Method - Pressure cook
dal, beans & soppu, drain water and keep aside to make bassaru later.
Grind green chilies, coconut, jeera, peppercorn, garlic, tamarind juice,
coriander leaves and add this spice mix to your drained water. Season
curry leaves and mustard seeds and add this spicy bassaru with some salt and
boil for few minutes. Heat little oil in a pan, season mustard
seeds & curry leaves, saute onion till golden brown. Add your cooked
dal and veggies to this and saute for 5 minutes. Garnish with coconut for
extra taste. This dish can be
served either with boiled rice or ragi mudde. Enjoy!!
For Kootu (south Indian curry)
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| Avarekai & Spinach Kootu |
Ingredients
(METHOD 1) – 1-2 cups of vegetables of your choice (mixed vegetables,
avarekalu, spinach or other leafy Indian or Chinese vegetables), ½ cup cooked
toor dal, pinch of hing and turmeric powder, 2-3 tsps. Kootu powder (roasted
channa dal, urud dal, pepper corns, red chilies, dried coconut, cinnamon stick,
poppy seeds in powder form or grinded into smooth paste after roasting), for
seasoning – mustard seeds and curry leaves). Heat some oil or ghee in a
pot/pan, season mustard seeds, curry leaves, hing and turmeric powder.
Add cooked dal, vegetables and kootu powder or paste, salt to taste.
Mix everything well and simmer on medium flame until sauce
thickens. Serve hot or warm with ragi ball, boiled rice or chapati.
Ingredients
(METHOD 2) - Learnt this from
my co-sister's mother, and this recipe is used for making avarekalu kootu, kadle-badanekai huli,
bele-batani (green peas) huli and any kalu huli. raw onion,
fried onion, roasted coriander seeds, chana & urud dals, cumin seeds,
peppercorns, dry red chillies, poppy seeds (gasagase), coconut, rasam powder,
tamarind juice - grinded into smooth paste, add salt to taste and then mix with
cooked lentil/dal, turmeric, seasoned with hing, mustard seeds & curry
leaves.
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