Bas saaru and Bas palya

This is my last entry for RCI Karnataka! I know all of you will be wondering , why so late! I could get the authentic recipes for these preparations only now!:)) The main ingredient used is Urali Kaalu ( horse gram)

Bas Saaru

Ingredients

• Horse gram – 1 cup

• Turmeric powder – 1/8 teaspoon
• Onion – 1 medium
• Tamarind – 2 inch piece
• Tomato – 1 medium
• Garlic – 2 pods
• Curry leaves – 1 twig
• Pepper corn – 1 teaspoon
• Jeera (cumin seeds – 1 teaspoon
• Red chillies – 2 nos
• Oil – 2 teaspoons
• Grated coconut – 1 tablespoon
• Salt – to taste
• Coriander leaves – 1 twig

Method

1. Wash and pressure cook the horse gram with 2 cups water and turmeric powder.
2. Cut the onions and tomatoes roughly. Heat oil in a kadai, fry the red chillies.
3. Add the onions and tomatoes and keep stirring on a low flame.
4. Add curry leaves, garlic and grated coconut and fry for 2 more minutes. Allow to cool.
5. Grind this mixture with tamarind, peppercorns and jeera to a fine paste.
6. Add 1 cup water to the pressure cooked horse gram. Strain the water(stock) in to a MW safe container. The whole cooked gram will be used for the palya.
7. To the horse gram water(Stock) add salt and the ground paste and MW high for 5 minutes.
8. Garnish with chopped coriander leaves. Serve hot with rice and ghee.

Bas palya

Ingredients

• Cooked horse gram after stock is strained for the saaru.
• Onion – 1 medium Finely chopped
• Grated coconut- 2 table spoons
• Green chillies – 2 nos finely chopped
• Salt- to taste
• Oil- 2 teaspoons
• Curry leaves – 1 twig
• Mustard seeds – 1/2 teaspoon

Method

1. Heat oil in a kadai. Add mustard seeds. When it crackles add onions, green chillies and curry leaves and saute on a low flame.
2. Add coconut and saute for 1 more minute. Add the cooked horse gram and salt and saute for 2 more minutes on a medium flame.
3. Your bas palya is ready.

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