We all know drumstick is very nutritious and a delicious ingredient. Apart from the pod, the leaves and flowers of drumsticks are also very nutritious and carry a plethora of health benefits too. Drumstick leaf is known for its excellent health benefits, it’s rich in antioxidants, folic acid, iron content and other health benefits.
Drumstick Leaves Bassaru – A typical Karnataka style recipe
In this recipe, we are going to make,
a) A dry dish of drumstick leaves with Avarekaalu / Hyacinth Beans
b) A tasty saaru / rasam
Bassaru, a typical Karnataka style dish which means a Rasam / Saaru prepared from the water strained after cooking the Leaves. The leaves are seasoned with garlic and chillies, while the strained water is made into Rasam.
This Rasam is usually consumed with Ràgi Mudde, My mom is a native of Shimoga and this dish is mostly prepared in those regions also in the parts of Bangalore and Mysore.
Dil/sabsige soppu is also prepared in the same way. Chickpeas, jackfruit seeds can also be combined.
I have grilled the onions and garlic on the gas stove if you find it messy you can chop onions and dry fry it.
This Drumstick Leaves Bassaru and drumstick leaves stir fry taste very well with Raagi Mudde / Raafi Balls.Join us on our Facebook Group Spices & Aromas
Drumstick Leaves Bassaru with Avarekalu / Hyacinth BeansCourse: South Indian, vegetarianCuisine: KarnatakaDifficulty: Medium
Drumstick leaves Bassaru is a typical Karnataka style dish. It’s a tasty and nutritious dish contains a dry leafy dish and a saaru/rasam.
- Ingredients for Drumstick leaves Dish
1 big bunch Drumstick leaves
1/2 cup channa Dal or Toor dal.
1 cup Hyacinth Beans (or Broad Beans) / Avarekaalu. (optional)
- Ingredients for seasoning of Drumstick Leaves Dish
1 Big onion
1 Big tomato
1/4 cup coconut grated
2 Red chillies
5 Cloves garlic
1 Spring Curry leaves
- Ingredients For Bassaru Rasam/saau recipe
1 Pod garlic
1 Tsp Jeera
1/2 Tsp mustard
1/2 Tsp pepper
7 Red chillies
2 Tbsp above boiled leaves and dhal
2 Tbsp Coriander leaves (optional)
Salt to taste
Lemon size of tamarind
- For season Rasam
3 Springs of curry leaves
1/2 tsp Mustard seeds
1/4 tsp hing/Asafoetida
- Making Drumstick leaves dry dish
- Soak Toor dal overnight or few hours before cooking.
- Separate the leaves from the stem and clean it thoroughly.
- In a vessel cook the toor dal. As it is cooking add Avarekaalu/ /hyacinth beans and the leaves. These leaves take a long time to cook so it is added along with the dal. ( Avarekaalu/ /hyacinth beans is optional)
- Once it is cooked, the colour changes and looks Light green. Strain it using a strainer. DO NOT DISCARD the boiled water. Keep it aside to prepare a tasty rasam/saaru from it. Along with water keep 2 tbsp of the cooked dal and leaf for the rasam.
- Strained boiled water keep aside
- In a vessel heat oil. When oil is heated fry onions, garlic, tomatoes and curry leaves
- When it turns soft and cooked add the strained leaves and stir fry for two minutes.
- Add the grated coconut and fry for one more minute.
- Drumstick leaves dry dish is ready.
- Making Bassaaru/rasam/saaru
- Grill the onions and garlic and dip in cold water, so that the Peel comes out easily. (If you find it messy you can chop onions and dry fry it)
- Take all the ingredients mentioned for Bassaru/rasam/saaru (that includes 2 tbsp of the cooked dal and leaf ). Grind all this to a fine paste.
- Heat oil in a vessel. Once heated add mustard seeds, curry leaves and crushed garlic.
- Add the ground paste and fry for sometime
- Add the water strained from leaves, which was kept aside.
- Bring it to a good boil about 2 to 3 minutes. Bassar/rasam/saaru is ready