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Bas saaru and cabbage palya, Karnataka style curry made with veggie stock

November 24, 2017 by Suguna Vinodh 12 Comments

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bas-saaru-palya-recipe-11
Recipe for bas saaru and palya. Curry made with veggie stock and vegetable stir fry. Karnataka style bas saaru and palya recipe.

This recipe is again from my sister in law Maithra who makes really tasty Karnataka style dishes. This is a staple at her house and my husband was bowled over by the taste when he had it last time at her place. He simply loves her food. I had to get the recipe and add it to our daily recipe repertoire. This is a two-in-one recipe. You make a curry and a veggie stir fry along with it(palya / poriyal). The trick is that you make veggie stock and the stock is used for making the curry and the veggie goes for making palya. Its a really nourishing everyday recipe. Do try at home. Its best served with ragi mudde. Here is Maithra with our newly added laddu!!!

maith

Here are other recipes from the site
Cabbage Recipes
Toor Dal Recipes

Here is the video of how to make Bas saaru and Cabbage Palya

First we will make the bas saaru
We will need to cook the dal and vegetables. The dal should not be completely cooked to a mush. Take a pressure pan and add in the toor dal and 1 cup of water to the pan. Place the chopped cabbage bowl inside. Add 1/2 cup water to the bowl. Pressure cook for exactly two whistles. Remove from heat and wait for the pressure to settle naturally. Strain the water after cooking. Strain from both the dal and the cabbage. Set aside this veggie stock. We will make bas saaru with the stock.
bas-saaru-palya-recipe-1

For the bas saaru Masala
Take a mixie jar and add in the fresh shredded coconut, two tablespoon of the cooked dal that we prepared earlier, onion, garlic, coriander leaves, cumin seeds, tamarind, dried red chillies and black pepper. Grind to a smooth paste adding half a cup of water.
Note: I have used home made tamarind paste today. Here is the recipe for making homemade tamarind paste. Alternatively, you can also soak a marble size tamarind in few tablespoon on water for 10 minutes and use that in the recipe.
bas-saaru-palya-recipe-2

Cooking the bas saaru
Heat oil in a pan and add in the mustard seeds, chopped garlic and curry leaves. Let it splutter. Add in the turmeric.
bas-saaru-palya-recipe-3

Now add in the veggie and dal water (stock) and the ground masala paste.
bas-saaru-palya-recipe-4

Add in the salt and a cup of water.
bas-saaru-palya-recipe-5

Let it simmer for 10 minutes.
bas-saaru-palya-recipe-6

Bas saaru is ready. Add in coriander leaves and remove the curry from heat.
bas-saaru-palya-recipe-8

For the cabbage palya
Heat oil in a pan and in mustard seeds, curry leaves and dried red chillies. Let the mustard seeds splutter. Add in the chopped garlic and onions.
bas-saaru-palya-recipe-7

Add in the salt and saute till the onions are soft.
bas-saaru-palya-recipe-9

Add in the cooked cabbage and the remaining cooked dal. Mix well to combine. Add coconut, coriander leaves and remove from heat.
bas-saaru-palya-recipe-10

Bas saaru and palya is ready. Best served with ragi mudde or rice.

bas-saaru-palya-recipe-12

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bas-saaru-palya-recipe

Bas saaru and cabbage palya, Karnataka style curry made with veggie stock


★★★★★

4.7 from 3 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 50 mins
  • Yield: 4 servings 1x
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Description

Recipe for bas saaru and palya. Curry made with veggie stock and vegetable stir fry. Karnataka style bas saaru and palya recipe.


Ingredients

Scale

Common Ingredients

  • 1/4 cup toor dal
  • 2 cups chopped cabbage

For Bas Saaru

Bas Saaru Masala

  • 1/3 cup fresh shredded coconut
  • 2 tablespoon of cooked toor dal (from above)
  • 1/2 an onion (1/4 cup)
  • 4 cloves garlic
  • 3 sprigs coriander leaves
  • 1/4 teaspoon cumin seeds
  • 2 teaspoon homemade tamarind paste
  • 8–10 black peppercorns
  • 1 dried red chilli

For cooking Bas Saaru

  • 1 teaspoon sesame oil (Indian gingely oil)
  • 1/4 teaspoon mustard seeds
  • 4 cloves garlic, chopped
  • 2 sprigs curry leaves
  • 1/4 teaspoon turmeric
  • 1 teaspoon salt
  • 2 sprigs coriander leaves, chopped

For Cabbage Palya

  • 1 teaspoon sesame oil (Indian gingely oil)
  • 1/4 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 2 dried red chillies
  • 5 cloves garlic, chopped
  • 1/2 cup onion, chopped
  • Cooked toor dal (from above)
  • Cooked cabbage (from above)
  • 1/2 teaspoon salt
  • 1/4 cup fresh shredded coconut
  • 2 sprigs coriander leaves, chopped

Instructions

Cook the dal and vegetables

  1. Take a pressure pan and add in the toor dal and 1 cup of water to the pan. Place the chopped cabbage bowl inside. Add 1/2 cup water to the bowl. Pressure cook for exactly two whistles. Remove from heat and wait for the pressure to settle naturally. Strain the water remaining after cooking the dal and the cabbage. Set aside this veggie stock.

For the Bas Saaru

  1. Take a mixie jar and add in the fresh shredded coconut, two tablespoon of the cooked dal, onion, garlic, coriander leaves, cumin seeds, tamarind, dried red chillies and black pepper. Grind to a smooth paste adding half a cup of water. Set aside
  2. Heat oil in a pan and add in the mustard seeds, chopped garlic and curry leaves. Let it splutter. Add in the turmeric.
  3. Now add in the stock and the ground masala paste.
  4. Add in the salt and a cup of water. Let it simmer for 10 minutes.
  5. Bas saaru is ready. Add in coriander leaves and remove the curry from heat.

For making Palya (Stir-fried veggie)

  1. Heat oil in a pan and in mustard seeds, curry leaves and dried red chillies. Let the mustard seeds splutter.
  2. Add in the chopped garlic and onions. Add in the salt and saute till the onions are soft.
  3. Add in the cooked cabbage and the remaining cooked dal. Mix well to combine. Add coconut, coriander leaves and remove from heat.
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Curry
  • Cuisine: Karnataka

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. shubi says

    October 28, 2020 at 9:15 pm

    As a coimbatore based girl married to a kannadiga. your recipes have been a savior. It tastes like both coimbatore and karnataka dish. Love it

    Reply
    • Suguna Vinodh says

      October 31, 2020 at 11:24 am

      Thank you!

      Reply
  2. Megha says

    June 16, 2020 at 8:40 pm

    Hi Sugana, your recipes have been a boon for this lockdown period. I’m a Mangalorean married to a Tamilian. My husband doesn’t like Mangalorean dishes with coconut base. With my basic cooking skills, I have tried quite a few recipes from your blog. Your recipes have been a super hit a home. In fact everytime we want to try something new, we search for recipes on your page before looking elsewhere.. Kudos to you!!!

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 17, 2020 at 12:33 am

      Thank you so much. It means a lot to me 🙂

      Reply
  3. Shree says

    September 4, 2018 at 1:35 am

    How many red chillies to put for bas saaru masala?

    Reply
    • Suguna Vinodh says

      August 13, 2020 at 3:09 pm

      Just one is enough. If you want it spicy, you can add more.

      ★★★★★

      Reply
  4. Bhavana says

    January 21, 2018 at 4:18 am

    THis was so yummy! Loved it!! I always look for Karnataka dishes. Though in the recipe it states add red chillies for dal though it’s not listed in the ingredients for dal. Do let me know

    Reply
    • Suguna Vinodh says

      January 21, 2018 at 1:45 pm

      Oops!!!! Thanks Bhavana. Have updated the ingredients. Thanks for letting me know.

      Reply
  5. Nandhini says

    January 8, 2018 at 8:54 pm

    Have a doubt, hav to add complete dal in bas saaru or in Palya, bcz in recipe of bas saaru u hav nt mention to add dal, bt in palya u hav Gven to add remaining dal

    ★★★★

    Reply
    • Suguna Vinodh says

      January 9, 2018 at 12:41 pm

      For bas saaru , we add two tablespoon of the cooked dal, remaining goes in palya.

      Reply
  6. Kamala says

    November 27, 2017 at 9:51 pm

    Ahh the baby is cute.

    Reply
    • Suguna Vinodh says

      November 27, 2017 at 10:30 pm

      Thank you Kamala.

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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