| Down to earth traditional. Farmer’s favourite. Authentic Karnataka dish handpicked from an endless list of rasam varieties and served on a platter! Prepared by using greens, vegetables, lentils, sprouts stock (i.e., the water strained after cooking greens, grains or vegetables) this delicious Bassaaru derives its name from two Kannada words “Basidu” (which means strained) and “Saaru” (which means Rasam). |
Dish Type: South Indian Vegetarian Stew 
Preparation Time: 20 min
Cooking time: 30 min
Serves: 5 persons
Ingredients
Green Gram 250 gms
Curry leaves 1 sprig
Green chilly 1 no.
Cumin seeds less than ½ tsp
Peppercorns 4 or 5 nos.
Ginger ¼”
Grated raw or dry coconut 2 tbsps
Jaggery 1 tsp
Salt to taste 1 tbsp approx.
Tomato 1 no. fine chopped
Water 1000 ml
Dry fry green gram for a minute. Let it cool. Wash it well and drain out the water. Cook in pressure cooker along with water and salt, in low flame upto 2 whistles and then switch off the burner.
Grind cumin seeds, peppercorns, ginger, green chilly, fine chopped tomato and grated coconut to a paste. Add this to the cooked green gram and let it boil.
Green gram Bassaaru is now ready.
Also view in our blog “Mung Bean Rasam”, ‘Toor Dal Rasam” and “Moong Dal Rasam”
Chefs’Chat:
Lime juice may also be used instead of tomatoes. Squeeze the juice from ½ a lime and add to the bassaaru at the end.
A portion of the cooked green gram can be ground along with masala if thicker consistency is required.
In this recipe, excess water is added to green gram while cooking. However, you can use just the required amount of water for cooking green gram and reuse broth i.e., water strained after boiling any dal, grains or vegetables and add to the cooked green gram before boiling.
SARAPAAKA 