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All Recipes > Curries/ Sambar/ RasamPosted On: Monday, November 28, 2011
This page has been viewed 201267 times

26 friend(s) like this

         Bas Saaru and Palya / Gravy from Green Leaves

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.

bas saaru

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.

bas saaru

Saaru/Rasam:

5. Now grind 1 cup of soppu & dal, onion, sambar powder, tomato, poppy seeds, coriander leaves and cinnamon to a fine paste.

bas saaru

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.

bas saaru

7. Boil Rasam/Saaru for 5 mins. Serve hot  with Rice or Ragi Balls.

bas saaru

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.

bas saaru
 
 
Sending this recipe to Cooking with Siri - Healing Foods Events and  Sreelus Healing Foods - Vegetarian Thanksgiving !!
 
 



26 friend(s) like this
Tags: bas saaru palya

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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