Free Imagine Things

hi,
This is a nutritious dish which i learnt from my friend Shivu's mother, Sudha aunty, I like her cooking because, it will be very spicy, I love the way she makes chitra anna, as my hubby was saying to her the other day that it just tastes like the way they give in temple prasadams!!.
This recipe is originally, as she says its best if u make it from a combo of Dill leaves & french beans or white cabbage or combo of all the three!!! (but, you have to use Dill leaves with them!!)
I gave a slight twist to this combination......., we made once with some green leaves which i got in the supermarket & beans & cabbage!!!, An other time we made with water cress combo!!!
But, then I didn't have a blog at that time !! Now, recently I made this again with a slight variation & here I am posting this dish....., This dish in karnataka usually is called Basoppu masaaru means Baseda(drained) soppu(green leaves) maseda(mashed) saaru(Rasam), As we do our Rasam & sambhar some group of people do this often & they say it goes very well with Raagi Mudde (raagi Balls).
Here is the Recipe for this.......
BASOPPU MASAARU (A COMBO OF VEGETABLE & GREEN LEAVES SAMBHAR & DRY CURRY)

















Ingredients:

• 1 Bunch of Dill leaves
• 1 Bunch of Parsley leaves
• 1/4 Kg Green Beans
• 1/4 Kg white cabbage
• 1 sprig of curry leaves
• 2 cups of Tuvar Dal
• 2 tbsp of Thick Tamarind extract
• 1 or 2 medium sized onions or 1/2 cup of coconut grated

To Grind

• 3 to 4 tbsp of cumin seeds
• 2 medium onions
• 12 to 15 pods of Garlic
• 8 to 10 sprigs of coriander leaves
• 2 to 3 tbsp of Sambhar powder

Seasonings

• 1 tsp mustard seeds
• 1 tbsp of oil
• 1 tbsp channa dal
• 1 tbsp urad dal

METHOD

1. First of all wash & cut the green leaves, cut the vegetables into thin pieces
2. Wash the dal & put into a big vessel with the green leaves & vegetables and cook it in a medium flame with around 1/2 a litre of water, or if u are using a pressure cooker, cook the dal in a saperate container with lot of water. The important thing is you need to get more dal water in it, That means dal should be cooked well but should not be too mashed up.
3. Then cook the vegetables saperately, but do not put too much water in cabbage or cook dal & beans together but cabbage saperately.
4. When you cook all this leave it for some time till they get cooled
5. Meanwhile, take a pan or wok add a tbp of oil, heat , add cumin seeds and fry for a minute then add onions & garlic peeled & chopped and fry them until they are soft & start to change colour add washed coriander leaves to it & roast it too...
6. Put them all into a mixie & allow it cool for sometime, then to it add the sambhar powder(spiciness according to induvidual taste) & a ladle full of cooked dal, green leaves & vegetables to it, Grind them all together to a nice paste. This helps in the sambhar to get thickened.
7. When all of them get cooled sueeze tightly the dal , green leaves & vegetables take out the water completely.
8. Take a Vessel, Add this drained out water into the ground paste & pour the Tamarind extract juice to it & allow it to boil for some time until a nice aroma comes out of it & raw smell disappears. Add salt to taste & season it with a tsp of oil & mustard.
9. Take a wok, Heat oil add the seasonings, fry the onions then add the nicely drained out dal-green-vegetable mixture to it and fry for sometime, add salt to taste and the dry curry is now ready, If you are not using onions then you can add grated coconut in the end & now the dry curry is ready to serve.
10. Serve it with Hot Rice or with Raagi Mudde (balls).