Bassaaru - Palya
1.Green vegetables (soppu) - like menthe soppu, dil,
spinach (palak) etc 1 bunch each.
2.Greengram/Moong sprouts (molake hesaru kaalu) 1 cup
3.Fenugreek sprouts ( molake menthe kalu) ¼ cup
4.Surti papdi (avarekalu) 1 cup
5.Green chillies 3-4
6.Curry leaf 2 srands
9.Garlic 2-3 cloves
10.Grated coconut ½ cup
11.Tamarind grape size
12.Jaggery very little
14.Chana dal 1 tsp
15.Cumin ½ tsp
16.Mustard ½ tsp
At first wash and chop the green vegetables. Pressure cook all
green vegetables, sprouts and surti papdi with little salt
and water till 3 whistle. Keep aside.
Bassaaru - Method:
1.Heat oil in a pan ,add mustard , cumin , peppercorns, chana dal one by one. When chana dal turns slightly golden then add green chillies, curry leaves fry them. Add chopped onion and grated coconut, fry them. Turn off the stove
and let it cool.
2.Take out 4-5 tsp of cooked vegetables and put it in a blender, add fried masala, jaggery ,tamarind and some water and blend it into smooth paste.
3.Heat oil in a pan add mustard, cumin and ground paste. Add 2 cups water
(add the water which is used to cook the vegetables). Once it starts boiling
add 2-3 tsp of cooked vegetables and salt mix well. Cook for 5 mins and switch off the stove.
Palya – Method:
1.Heat oil in a pan add mustard, cumin , green chillies, curry leaves fry them.
Add chopped garlic and onions fry till transparent. Add chopped tomato
and salt cover the lid and cook for few minutes.
2.Now add cooked green vegetables, sprouts and surti papdi. Add 2 -3 tsp
grated coconut and cook for another few minutes in medium heat.
Bassaaru – Palya is ready to serve.
Note: This recipe goes well with Ragi Mudde, and rice.