Bassaru with Indian flat beans I Chapparada avarekai bassaru recipe

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Preparation Time : 30 min Cooking Time : 30 min Serves : 4

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 unique taste and flavor to the curry/saaru … Indian Flat beans are referred as chapparada avare in Kannada and as Chikkudu kaya in Telugu,Val papdi in Gujarati..it is a vitamin rich veggie used in Bassaru preparation from generations, which makes a healthy and tasty curry/saaru.   

Ingredients:

Chapparada avare/ Indian flat beans – 300 gm

Tur dal – 1 cup

To fry –

Cumin – 1 tsp

Pepper – 1/2 tsp

Onion – 1 small

Curry leaves – 4 to 5 leaves

Dry chilly – 4 no’s (adjust to your taste)

Other ingredients –

Coconut – 1/2 cup

Onion – 1 small roughly chopped

Garlic – 10 cloves

coriander – 1 small bunch

Tomato – 1 medium

Tamarind – marble size ball (optional)

Salt to taste

For seasoning the curry/saaru –

Mustard – 1/4 tsp

Curry leaves – 1 spring

Oil – 1 tsp

Ingredients to make palya/ sabzi/side dish –

Mustard – 1/4 tsp

Curry leaves – 1 spring

Dry chilli – 2 no’s broken into two pieces

Garlic – 2 cloves crushed

Onion – 1 medium chopped

Coconut – 2 tbs grated (optional)

 

 

 

 

 

 

Method:

Rinse veggies, drain the water in it, chop it to 1 or 1 1/2 inch length pieces and keep ready.

Rinse dal, add it in a vessel/pressure pan, add 2 cup of water to cook, cook it for 1 whistle or until done.

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When it is done, remove 1/2 portion of cooked dal to grind (to make saaru)

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Set aside to cool.

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Add chopped veggies into remaining dal mixture, add little more water if necessary add salt to taste cook until done.

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Ensure the veggies are cooked, drain the stock with a colander, collect it in a vessel.

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Keep all the above ingredients handy . Heat a pan when it is hot dry fry cumin and pepper corns separately one by one until light brown, remove and set aside, In the same pan add 1 tsp of oil, add roughly chopped onion, dry chilies and curry leaves, fry until onion turns to golden brown in color.

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When it is done remove from the flame. Add coconut in a mixer jar, add chopped raw onion, garlic, coriander, fried ingredients, make a smooth paste by adding enough water to blend it, then add tomato blend it until done, finally add dal mixture, blend it and keep ready.

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Add grounded paste into the stock, stir combine it to a medium thick in consistency, bring it to boil for 6 to 7 min in a medium flame, check the salt add if necessary.

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Once it is done remove from the flame, Heat a tadka pan by adding oil in it, when it is hot add mustard allow it to sizzle, add curry leaves allow it to splutter remove from the flame, add it to prepared curry stir, close the lid of the vessel and set aside.

To make palya/ sabzi/side dish –

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Keep all the ingredients handy as shown above. Heat a pan by adding little oil in it, when it is hot add mustard seeds, allow it to sizzle then add curry leaves, broken chilies and crushed garlic, fry until you get nice aroma, then add onion fry until it turns to translucent,

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Add drained veggies into it, fry for a minute, finally add grated coconut toss it well switch off the flame.

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Serve prepared curry and sabzi with ragi mudde and rice.

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Note –

Take care while you chop the veggies, cut open each beans and then chop, to avoid/check bugs or worms inside the beans.

Traditionally Dry roasted and coarsely powdered Niger seed (ucchellu) is added finally to Palya/ sabzi/ side dish which makes more healthy and tasty side dish .

You can also add any variety of gram/pulses as a combination with flat beans/chapparada avare.. like green gram, black eyed beans other than tur dal in preparation.

 

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