This gave me the perfect opportunity to make Bassaaru and sabakki soppu pallaya. This month i was paired with Amrita Iyer from The Food Samaritan and she gave me dill leaves and toor dal as my secret ingredients.
#SABAKI SOPPU RECIPES SERIES#
This recipe has a series of steps and within those steps there is a lot of interlinking steps.sounds confusing isnt it but the end product is so good that the effort is all worth it.įor this month’s Shhhhh Cooking Secretly Challenge, us food bloggers are cooking recipes from Karnataka. For this recipe i have made Bassaaru with dill leaves and toor dal. Bassaaru can be made with dill leaves, spinach leaves and averekkai also. This saaru is the perfect accompaniment to Ragi Mudde (finger millet flour balls).
Add in required water and grind it into a fine batter.
Spinach,methi and dill leaves - each 1 bunch.
#SABAKI SOPPU RECIPES HOW TO#
Now drain the water and transfer the soaked ingredients in to a mixie jar. How to make Green Leaves curry ( Soppu Saru) Sambar powder - 2 tablespoons. Bassaaru also roughly translates to “drained saaru” or “drained sambar or rasam”. Instructions for making sabsige soppu dose: Take rice, urad dal and fenugreek seeds in a container. Adjust the consistency of the saaru by adding little more water if necessary. Add in the strained stock and the mashed green-lentil mixture. Recently my help showed us a very different variation of saaru, Bassaru. Add in the spice powders namely hing, turmeric powder and red chilli powder. My help Nanjamma always says “ragi thin beku sakthi barum”, which translates to “eating ragi gives one strength”.īassaaru and sabakki soppu pallaya – how to make it ? For the past few years, our saturday lunch has been more or less the same, Ragi mudde with Saaru, many a times we have also switched the saaru with tamil style sambar or even dal. I mean, one is supposed to gulp the ragi mudde with saaru and not bite into it? How is that possible? Having said that it is all about practice and we are getting there. Ragi kunji was a staple while growing up, but ragi mudde was a totally new food concept for me. Ragi is also used in making ragi mudde, ragi kunji, laddoos and even cakes these days Other than rice, the staple for the people of Karnataka includes Ragi (finger millet). It has a rich culture, has beaches, dense forests, hills and exciting cities.
The state has something for every person. Karnataka formerly known as Mysore state was formed on November 1, 1956. Before i write about anything else let me give you some details of the land : Karnataka that i call home. I got married in 2003 and have been in Bangalore ever since. This recipe calls for multiple steps but the end result is so tasty and highly nutritious. To this add, nugge soppu & cook for 2mins. Add green chillies, curry leaves & tomato & saute till tomatoes become soft. When they splutter, add onion & saute till it turns golden brown. When oil is hot, add mustard & cumin seeds. This traditional and authentic Bassaaru and sabakki soppu pallaya from Karnataka, was taught to me by my help. Method: Soak the moong dal in warm water for 1 hour.
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