Divide and Devour - Bas Saaru and Palya

Laughter is brightest where food is best - Irish Proverb

Here is one more recipe under my Culinary Adventure - Divide and Devour.

District - Mandya
Dish - Bas Saaru and Palya

Saaru refers to any Rasam /Soup kind of preparation and Palya is usually stir fried vegetables.


This dish is an authentic dish of the Mandya region.Mandya is the headquarters of Mandya district and is located 40 km from Mysore and 100 km from Bangalore. The Mysore Sugar Company Ltd. is located in the heart of Mandya. Agriculture is the dominant occupation and is the single largest contributor to its economy.

Bas Saaru is popular among the Gowda community of Karnataka. In Kannada 'basidu' means strained, since the gravy is prepared from strained water( Stock of the greens and beans)  it is called 'Bas Saaru'. The remaining cooked dals and greens are made into a sabji / palya / Stir Fry.


Though I have served the curry and Palya ( Stir Fry) with rice, this is commonly eaten with Raagi Mudde.
This Saaru and Palya with Raagi Mudde is a " five-stars " health food.

This dish is cooked almost every week in my kitchen. Its nutritious and my kids love it. For them, it is a change in flavour. ( I know, they are heading in the right direction) 

The below recipe is my friend, Shalini's version.

Shalini is a dear friend.She is my husband's friend's wife. Well, that's how the introductions happened earlier. Now it is more like MY FRIEND. I am not sure when the transition happened, but now The Husband has nothing to do with our friendship.I hope Deepak is not reading this. He might reconsider his friendship with me. 

She has been a great help since the time I have known her. My pregnancy period was blissful because of her warmth.Her extension is sort of a Helpline. When you have twins and are going crazy managing them, you have no idea how often you tend to reach for that Helpline.For all those days that we have talked our hearts out, for all those days we have giggled like some teenagers, for the days that we forgot we have kids waiting at home ( well, not literally) and rushed back when The Husbands called, I am very thankful that I have a friend in her.

Any of the basic things that I need to know or anything that I now know is probably Shalini's guidance. All the puzzles that motherhood throws at me is cushioned by this friend.She has been through that and the good part is she has already warned me. So I am prepared(?) for life.

Most of her recipes are all ready in a jiffy and taste delicious. I started loving Kanadiga food after tasting it from her place.






Ingredients :

 

Greens - 3 bunches - 3 Varieties ( I used Dill leaves, Palak Leaves, Foxtail Amaranth leaves)
Clean and chop the greens roughly

Dal - 3 Varieties - ( Toor Dal, Green Gram, Lobia ) - 1 handful
Tomato - 1 - Big

Tamarind - 1 small ball - Small Lemon sized
Jaggery - 1 tsp liquid Jaggery OR an equivalent piece of Jaggery
Salt - As per taste

For the Tadka :


Oil - 1 Tbsp
Mustard - 1/2 tsp
Red Chillies - 3 - Long
Curry Leaves - 1 spring


Pressure Cook the dals with enough water for 2 whistles.
Wait till the pressure is released and now add the cleaned greens. Add salt, whole Tomato and Pressure cook for 1 more whistle.


Open the pressure cooker. Filter the stock from the dal and greens and keep aside.

Saute the below ingredients in oil for 3-4 minutes.

For Sauting - To make a ground paste:


Oil - 3 Tbsp
Garlic - 12 pods
Dry Chilli - 3-4
Onion - 1 - Long slit
Curry Leaves - 1 Spring
Grated Coconut - 1/2 cup
Jeera - 1/2 tsp

Take a  handful of the cooked greens and dal along with the cooked tomato. Grind this with the above roasted ingredients into a fine paste. Keep aside.

Heat the stock in a deep pan. Bring it to a boil.
Now add the ground paste.
Add the tamarind water and Jaggery. Simmer for few minutes till the tamarind and the Jaggery do their job.

Heat oil in a small pan for Tadka. Add mustard and once it splutters, add the red chillies and curry leaves.
Pour this to the simmering stock. Turn off the flame.
Serve Bas Saaru hot with rice.

Palya :


Ingredients : 

The Greens and dal mixture that was pressure cooked and strained

Onions - 2 - Chopped Small
Green Chillies - 2 - Slit long
Grated Coconut - Handful
Curry Leaves - 1 Spring
Mustard - 1/2 tsp
Salt - per taste

Heat oil in a deep pan.
Splutter Mustard seeds. Add the chopped onions and saute for 3 minutes on medium flame.
Add the drained dal and greens mixture. 
Now add the grated coconut and mix well.
Cover and cook on simmer for 3-4 minutes.
Serve Hot.




Note :

1. The 3 varieties of greens is not mandatory. The flavour greatly varies and so does the nutrition quotient.
    Just one variety will do well too.
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I am sending this Dish to the event "Lets Cook With Pulses".



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The above dish is my entry for My Legume Love Affair 71. MLLA is a long running event currently managed by Lisa.
This event was originally started by Susan.


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