Karnataka Style Bassaru Recipe - Dill flavored Coconut Rasam
Karnataka Style Bassaru Recipe is a dill flavoured rasam made from the drained water of dal and dill leaves and mixed with ground coconut.
Karnataka Style Bassaru Recipe (Dill flavored Coconut Rasam Recipe) is a recipe that is a very dear to all the Kannadigas. It is most often prepared in many of the South Indian households. The dal and the greens are cooked separately and the water is drained out is used to make the rasam, the drained water is then mixed with some ground coconut masala and simmered. The dal and the dill mixture is then had separately along with mudde or steamed rice.
Serve the Karnataka Style Bassaru Recipe (Dill flavored Coconut Rasam Recipe) along with Steamed rice, and different palyas like Kuruku Kaalan Recipe (Raw Bananas in Coconut Curry) or Manjal Poosanikai Sambar Recipe (Yellow Pumpkin in Toor Dal Recipe)
If you are looking for more Karnataka Recipes here are some:
10 M
45 M
55 M
4 Servings
Ingredients
- 1 cup Arhar dal (Split Toor Dal)
- 1/2 cup Dill leaves To Grind
- 2 tablespoon Poppy seeds , roasted
- 1 tablespoon Whole Black Peppercorns , roasted
- 1 Onion , chopped
- 4 Dry Red Chillies
- 4 tablespoon Fresh coconut , grated To temper
- 4 cloves Garlic
- 1 teaspoon Mustard seeds
- 2 sprig Dill leaves , for garnish
How to make Karnataka Style Bassaru Recipe - Dill flavored Coconut Rasam
We begin making the Karnataka Style Bassaru Recipe (Dill flavored Coconut Rasam Recipe) by pressure cooking the toor dal with 2 cups of water in a pressure cooker, add a little salt as well. Cook for about 2 whistle. Allow the pressure to release naturally.
Then once done, open the cooker add in the dill leaves, and add about 1/2 cup of water and pressure cook again for about 1 whistle.
Once done, wait for the pressure to release naturally, open the cooker, drain all the water into a sauce pan.
In a mixer jar combine, poppy seeds, peppercorns, onion, dry red chillies and coconut, grind into a fine paste.
Add this ground mixture into the drained water and keep it on the stove. Let it simmer for at least 20 minutes.
Now to make the temper, heat a tadka pan over medium heat, add some oil add the mustard seeds, curry leaves and allow them to splutter, add garlic and keep it going for 30 seconds. Turn off the flame and pour it over the rasam and serve.
Serve the Karnataka Style Bassaru Recipe (Dill flavored Coconut Rasam Recipe) along with Steamed rice, and different palyas like Kuruku Kaalan Recipe (Raw Bananas in Coconut Curry) or Manjal Poosanikai Sambar Recipe (Yellow Pumpkin in Toor Dal Recipe)
