Bassaru in Kannada means curry out of the water or the soup drained from the cooked vegetables/ dhal/ greens. Yet again I am sharing this recipe from my Padma Chitti-patti. This one month stay in Bengaluru has taught me a lot of things and there’s many more to learn. I’m loving it! Okay. Coming to the point, this Bassaru rasam is time-consuming- so it’s best made during the weekends – a Sunday Recipe. Very rich in protein – containing high amounts of varieties of Dhal and THE best rasam for health conscious people. This might seem like a Sundal rasam.
1) Green Moong Dhal
2) Black Channa Dhal
3) Black eye Beans (Yeah I know, sounds like black-eyed peas!!! 😉 )
4) Tamarind
5) Tomato
6) Coriander
7) Curry Leaves
8) Asafoetida
9) Ghee (Optional)
Quantity depends on the number of people, so you take care of that (once you know a basic rasam recipe, you’ll know the quantities required too, not to worry!) Soak a handful of the dhal overnight. Next day grind and add some tamarind water, salt, rasam powder, chilli powder, asafetida and boil with some amount of water. Season it with some mustard seeds fried in ghee (Ahaaa.. that flavor!). If you are health conscious, Uhmm.. Sorry previous sentence wasn’t for you. IGNORE. Addition of Curry leaves and Coriander just adds some flavor and taste, this is yet again optional.
Next time when I ask you, “nimma maneli ivathu ena special?” (What special have you prepared today?) and your reply should be “Namma maneli Bassaru Rasam” ( I have prepared Bassaru rasam!) :D. Superaa???
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| I know. This picture looks very similar to the previous post. But, this is a different picture. Proper Bassaru Rasam Picture. Enjoy Maadi. |
Less Salt More Love 