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:
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:
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)
4250 Ratings
6780 Ratings
2433 Ratings
1771 Ratings
2651 Ratings
1562 Ratings
3210 Ratings
3713 Ratings
1529 Ratings
1246 Ratings
6472 Ratings
3860 Ratings
14509 Ratings
909 Ratings
3359 Ratings
1256 Ratings
12208 Ratings
7078 Ratings
16838 Ratings
2460 Ratings
22191 Ratings
1472 Ratings
1895 Ratings
5773 Ratings
Loading comments...