Categories: saaru/Rasam, sidedish

Ingredients

• For
• bassaru:
• Horse Gram - 2 Cups (Wash and Soak for 10-12 hours then drain and tie it in cheese cloth for 1 day to get sprouts)
• Jeera - 2 Spoons
• Pepper - 1/2 Spoon
• Onion - 1 Medium size
• Garlic- 10 Small pods
• Red Chili - 10
• Coriander Seeds - 2 Spoons
• Tamarind - Small lemon size
• Coriander leaves - few springs
• Curry leaves -few
• Hing
• Oil - 2 Spoon
• Mustard seeds - 1/2 Spoon
• Salt as required
• For Palya:
• Onion - 1 Medium size
• Red Chili - 2- 3
• Curry leaves - few
• Coriander leaves - few springs
• Coconut(grated) - 1/4 Cup (Optional)
• Oil - 1 tbl Spoon
• Mustard seeds - 1/2 Spoon
• For Ragi Mudde:
• Ragi flour - 1 Cup
• Water -2 Cups

Directions

1. Bassaru:

2. Pressure cook Horse gram with 6 cups of water and Salt until it is done, then drain the horse gram, keep the water( we call this as “kattu”) and boiled grams separately

3. Soak tamarind in Luke warm water and after few minutes squeeze the juice, keep aside and discard the husk.

4. Dry Roast jeera, Pepper corns, Coriander Seeds and chili one by one.

5. Cut one onion finely and fry with 2 drops of oil.

6. Take 1/2 cup of cooked Horse gram and grind with roasted ingredients,fried onions, 5 garlic pods and coriander leaves.

7. Take pan heat 2 spoon oil, add mustard seeds, when it splutters add hing, remaining 5 garlic pods and curry leaves

8. Now add grounded paste, tamarind juice and salt. Boil for 15- 20 minutes if it is getting thick

9. add little water. Now add “kattu” , adjust salt and boil for 10 more minutes.

10. Now bassaru is ready.

11. Palya:

12. Cut the onion finely.

13. Heat 1 table spoon of oil, add mustard seeds, when it splutters add 2-3 broken red chili,onions and few curry leaves.

14. when onion turns translucent add cooked horse gram and adjust salt and mix well and continue to cook for 3-4 minutes and turn off the stove.

15. Add coconut and chopped coriander leaves. Palya is ready

16. Ragi Mudde: Add 2 spoons of ragi flour to water mix well and bring to boil on high heat. When it starts to boil vigorously,reduce the heat to low and add remaining ragi flour and keep stirring using wooden ladle/spatula until you see no lumps. close the lid and let it remain for 3-4 mins. now switch off the stove. Again stir it and wet your hands and make ragi ball, alternatively you can use wet big spoon and using wet plate make ragi balls. Serve Ragi mudde/ball with bussaru and palya. You can have bassaru with Rice also. Hope U enjoy!!

17. Note:

18. Bussaru Tastes good the next day.

19. You can prepare bassaru with other vegetables/grains/Greans.

20. 1. Horse gram with/without sprouts with Green leaves(Dill Leaves, spinach,Amaranth etc)

21. #Green Moong gram ,Tuvar dal with Greens, beans,

22. Green Beans or Cluster Beans

23. #Tuvar Dal + Green Beans or Cluster Beans + Moong Dal

24. 1. Halasande kalu(Black eyed peas), Kadle kalu(Black channa), Avarkai(Papdi Lilva), Avare

25. kalu(Papdi Lilva), Togari Kalu(Tuvar Lilva). with greens

26. #Just Tuvar Dal

27. Each combination tastes unique and tasty.

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