Bassaaru with Honagone soppu and Green gram

Recipe Categories: Curries I Sambar I Saaru
Preparation Time : 30 mins Cooking Time : 30 mins Serves : 4

The English name of Honagone soppu is Sessile Joyweed, A healthy and nutritious green leafy vegetable available in rainy season. It has a bunch of medicinal values. It’s called Koypa in Marathi, Honagone in Kannada, Ponnaganti koora in Telugu and Ponnanganni Keerai in Tamil. Honagone soppu and green gram make a good protein pack combination. It is a non-toxic plant used as a vegetable and in salads.Bassaru is a traditional saaru/curry of South Karnataka, prepared by herbs dal with simple spices, which taste finger licking good when served with rice or ragi mudde. A curry/ Saaru made from vegetable stock, different variety of vegetable or greens makes a unique taste. 



Honagone soppu – 3 or 4 bunches

Green gram – 1/2 cup

Tur Dal – 1/4 cup

To make Sambar –

Cumin – 1/4 tsp

Curry leaves – 5 to 6 leaves

Onion – 2 medium chopped lengthy

Garlic – 10 cloves

Coriander – 1 bunch

Tomato – 2 medium

Coconut – 3 tbs

Sambar powder – 3 tsp.

For tempering –

Mustard – 1/4 Tsp

Cumin – 1/4 tsp

Garlic – 5 to 6 peeled

Curry leaves – 1 spring

Other Ingredients –

Salt to taste


To make Palya/side dish –


Mustard – 1/4 Tsp

Dry chili – 2 no’s

Curry leaves – 1 spring

Onion – 2 medium chopped

Coconut – 2 tbs grated (optional)





Rinse and clean the Honagone or Sessile Joyweed leaves. Chop it and Keep this aside.


Dry fry Green gram until hot and set aside.

Rinse Tur Dal and cook until done.


Cook dry fried green gram for 2 or 3 whistles by adding 2 cups of water.


Cook cleaned and chopped Honagone soppu /Sessile Joyweed leaves. add salt to taste.


Once the mixture is done/cooked, add 1/2 part of cooked Tur Dal to it, stir


Strain and collect the water with a colander and set aside.


Heat a pan by adding 2 tsp of oil in it, when it is hot add cumin fry, then add garlic and curry leaves, fry it, then add onion fry until translucent. Switch off the flame then add a bunch of coriander, allow the mixture to cool

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Transfer it to a blender, blend it with grated coconut, add required amount of water to blend, once it is blended to a paste then add remaining cooked Tur Dal and tomato, blend it together.


Heat a vessel with 1 tsp of oil in it, when it is hot add mustard, allow it to splutter, then add cumin allow it to sizzle, then add curry leaves and garlic, fry in oil until you get a nice aroma on a medium-low flame.

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Add sambar powder and blended paste into it, add enough water to adjust to your consistency (not too thin). stir properly.

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Bring it to boil for 10 mins.

To make Palya/side dish –

Heat a pan with little oil, when it is hot add mustard, allow it to sizzle, then add broken red chilly and curry leaves, fry, add onion fry until it turns translucent, then add drained soppu. Toss it well, then add freshly grated coconut, toss once again.

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Serve hot with Ragi Mudde, rice prepared Hongone soppu sambar and Palya.

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