Bussaru is a traditional saru of South Karnataka which is prepared by herbs dal grains and spices which taste finger licking good with rice or ragi mudde. Basidu + saru = bassaru – Saru made from vegetable stock. It is a kind of gravy filled with the awesome flavors of herbs with spices. “Basi” in Kannada means “to strain” and “Saaru” means spiced dal water.It not only tastes good but also it is rich in nutrients from dal and greens. Even though it is a prolonged process, definitely it is worth preparing and it’s taste is unbeatable. It is a traditional dish . 

Preparation – 30 min

Cooking – 30 min

Serves – 8

Ingredients – 

Dantina soppu(red leaves) – 2 bunches chopped

Harive soppu/ – 2 bunches chopped

Tur dal – 1 cup

Avarekalu (Indian field beans) – 1 cup

Procedure – 

Pressure cook avarekalu/Indian field beans for 2 or 3 whistel separatly by adding water and salt to taste and keep aside.

Pressure cook tur dal for 1 whistle and when it becomes cool divide into half portion,[keep 1/2 of the cooked dal for grinding and 1/2 portion to prepare palya/side dish]

Now add cleaned washed and chopped greens with 1/2 portion of cooked dal and cook till it is done [you can pressure cook for 1 whistle or you can cook in a container ]add salt to taste.

Now add cooked avare kai/Indian field beans inside the dal and green mixture,mix altogether strain the warer of it and collect the strained water in a container,keep aside and allow it to cool.

Ingredients to prepare masala for bassaru –

Coconut –  1 cup grated

Onion – 1 medium sized (half fried in oil till brown and other half raw for grinding)

Garlic – 12 to 15 cloves

Cumin seeds – 1 tsp

Whole pepper – 1 tsp

Chilly powder – 1 tsp

Coriander leaves – 1 bunch

Tamarind – 1 marble size

Tomato – 1 no

Cooked dal – 1 cup

Procedure –

Take a tadka pan dry roast cumin seeds and pepper separately. Take a mixer jar add grated coconut,onion,roasted onion,garlic,roasted cumin and pepper,tamarind,chilly powder,coriander leaves and grind to a paste then add tomato and blend again finally add cooked dal and grind to a paste .

Now add this paste to collected strained water and mix altogether ,cook for 5 to 10 minutes

After 10 minutes turn off the flame .

Ingredients to give seasoning for curry –

Oil – 2 tsp

Mustard seeds – 1tsp

Curry leaves – 2 springs.

Procedure –

Heat a tadka pan when it is hot add oil in it and add mustard seeds when it begins to crackle add curry leaves.

add the tadka to the curry.

Ingredients : For preparation for side dish/palya –

Mustard seeds – 1/2 tsp

Curry leaves – 1 spring

Red chilly – 3 [broken into 2 pieces]

Onion  – 2 no’s chopped

Oil to fry

Procedure – 

Take a kadai heat it add oil when it is hot add mustard seeds when it begins to sparkle add curry leaves and broken red chilies fry for a while.,

Add chopped onion fry till it turns to translucent

Then add cooked mixture, mix altogether and cook for a minute and turn off the flame. This will be the side curry or palya for bassaru.

Bassaur and palya is ready to be served. It is served with ragi mudde and rice.