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Bas saaru is Karnataka farmer's traditional dish. This dish is popular among Karnataka Gowdas. Bas saaru recipe here is prepared from Green Leaves (Soppu). Bas saaru is prepared by straining the water from the green leaves or vegetables or grains. This water is spiced up to prepare saru and greens are used to make palya. In Kannada "Basidu" means strained, since the saaru/rasam is prepared from this strained water it is called "Bas Saaru". I Learnt this recipe from my Mom. Got bored of eating usual saaru/rasam prepared from dal, try this delicious bas saaru and palya.  Ingredients: Palak/Spinach Leaves: 1 bunch Dantina Soppu/Amaranth Leaves: 1 bunch Methi Leaves: 1 bunch Sabsige Soppu: 1/2 bunch Toor dal: 3/4 cup Sambar Powder: 2 tbsp Tomato: 1 big Poppy Seeds/Gasgase: 1 tsp Onion: 1 big sized Coriander Leaves: A handful chopped finely Cinnamon/Chakke: A small piece Jaggery: 2 tsp Grated Coconut: 2 tbsp Salt to taste Oil: 1 tbsp Curry Leaves: 2 strands Procedure: 1. Cook Toor dal in a vessel by adding more water ( 3 cups) and a pinch of turmeric. No need to pressure cook dal. You need cook dal directly in a vessel (this gives a great taste). 2. When dal is 3/4 cooked, add chopped green leaves, grated coconut and cook everything together now. Cook till green leaves are soft. Switch off the flame. Let it cool. 3. Drain it in colander to separate the water. 4. Take out 1 cup of dal and keep it aside to grind with the masala for saaru. Prepare palya from the remaining dal and soppu.  Saaru/Rasam: 5. Now grind 1 cup of soppu & dal, onion, sambar powder, tomato, poppy seeds, coriander leaves and cinnamon to a fine paste.  6. Heat 1 tsp oil in the kadai and add mustard seeds, when it starts spluttering add curry leaves and grinded paste from step 5. Fry for few mins. Add the strained water to this and mix well. Add 1 tsp Jaggery and salt to taste.  7. Boil Rasam/Saaru for 5 mins. Serve hot with Rice or Ragi Balls.  Palya: 8. Heat oil in Kadai. Add mustard seeds when it starts spluttering add curry leaves and dal and soppu from step 4. 9. Add 1 tsp jaggery and salt to taste. Mix well. Fry for few mins. 10. Garnish with chopped coriander leaves. Serve hot with rice and ghee.  Sending this recipe to Cooking with Siri - Healing Foods Events and Sreelus Healing Foods - Vegetarian Thanksgiving !!
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chitra on November 28, 2011 said: Very new to me. will try sometime. Reply chitra on November 28, 2011 said: Its very new to me. will try sometime Reply Pushpa raju on December 25, 2011 said: Very tasty. one more secret of this sambar if it is kept for next day and used it will give very very good taste. at a single shot both sambar and palya can be prepared thanks . Reply roopa on February 15, 2012 said: hi i learnt many recipes from here...thanks dont you add green chillies to pallya? Reply | |||||||||||||||||
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