Bassaru or bas saaru recipe explained with step by step pictures. Bassaru or bas saaru is a very popular gravy recipe from Karnataka. This bassaru or bas saaru is prepared using toor dal, green gram, beans, dill leaves and palak leaves. Bassaru or bas saaru is is a two in one gravy and curry (sabji) recipe served as an accompaniment with ragi mudde (ragi balls) or rice. Bassaru or bas saaru is a tasty gravy recipe and is very popular in Bangalore, Mysore, Mandya, Hassan, Tumkur and Kolar region of Karnataka.
This recipe is from my dear friend Sushma or her Mother Saroja aunty, who also shared upsaaru recipe with me. Massoppu, bassaru, upsaaru and sabsige soppu saaruare very popular gravies served with ragi mudde.
"basida" translates drained and "saaru" translates to rasam or sambar in kannada language. And to prepare this two in one gravy+curry recipe you can use any green leaves except fenugreek or methi leaves or you can use any vegetables like cabbage, beans, ridgegourd etc., Veggies and lentils are cooked together and the stock is used to prepare the gravy or rasam or bassaru. And remaining cooked veggies and lentils are tempered to prepare curry.
If you are looking for more gravy recipes then do check my massoppu, Majjige huli, yellow cucumber sambar, tomato rasam, shunti thambuli, menthe huli and okra sambar recipes. We have posted many more gravy recipes posted on this website. So please visit our "gravies" section to read them all.
Preparation time: 10 min
Cooking time: 30 min
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