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bas-saaru-palya-recipe

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


  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 4 servings 1x

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
  • 810 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.
  • Category: Curry
  • Cuisine: Karnataka