Down to
earth traditional. Farmer’s favourite. Authentic Karnataka dish handpicked from
an endless list of rasam varieties and served on a platter! Prepared by using greens,
vegetables, lentils, sprouts stock (i.e., the water strained after cooking
greens, grains or vegetables) this delicious Bassaaru derives its name from two
Kannada words “Basidu” (which means
strained) and “Saaru” (which means
Rasam).
Dish Type: South
Indian Vegetarian Stew
Preparation Time: 20 min
Cooking time: 30 min
Serves: 5
persons
Ingredients
Green Gram 250 gms
Curry leaves 1 sprig
Green chilly 1 no.
Cumin seeds less than ½ tsp
Peppercorns 4 or 5 nos.
Ginger ¼”
Grated raw
or dry coconut 2 tbsps
Jaggery 1 tsp
Salt to
taste 1
tbsp approx.
Tomato 1 no. fine chopped
Water 1000 ml
Dry fry
green gram for a minute. Let it cool. Wash it well and drain out the water.
Cook in pressure cooker along with water and salt, in low flame upto 2 whistles
and then switch off the burner.
Grind cumin
seeds, peppercorns, ginger, green chilly, fine chopped tomato and grated
coconut to a paste. Add this to the cooked green gram and let it boil.
Green gram
Bassaaru is now ready.
Tete – a – Tete:
Lime juice may also be used instead
of tomatoes. Squeeze the juice from ½ a lime and add to the bassaaru at the
end.
A portion of the cooked green gram
can be ground along with masala if thicker consistency is required.
In this recipe, excess water is added
to green gram while cooking. However, you can use just the required amount of
water for cooking green gram and reuse broth i.e., water strained after boiling
any dal, grains or vegetables and add to the cooked green gram before boiling.
Recipe Contributor: Smt. Saraswathi
