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.
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
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.
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.
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 !!
Very new to me. will try sometime.
Its very new to me. will try sometime
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 .
i learnt many recipes from here...thanks
dont you add green chillies to pallya?