Massopu

I guess this does not require much explanation:). But still I want to introduce about massopu to my friends who never came across this authentic karnataka recipe. Its the recipe with lots of  greens and little dal cooked together and ground to paste. As though it goes well with rice its best suited with Ragi Mudde.

Original recipe suggest 5 different greens are used. but it tastes goodeven with 2-3 different greens.So you can try with whatever is available with you.
So lets start:

You Need To Have:

3 cups of different greens(Spinach, Dill,methi,etc..)
1/2 cup toor dal
1 tomato
1 onion
3-4 garlic
4-5 green chilies
1 tsp cumin seeds/jeerige
1 tsp coriander seeds/kothambari

For Tampering
1 tsp oil
1 tsp mustard seeds/sasive
2-3 curry leaves

Method:

Chop and wash the greens and keep them aside.

Put these greens, dal, chopped onion and tomato, garlic,green chillies, cumin and coriander in a cooker container.
Pressure cook them with required amount of water for 2-3 whistles.



Once they cool down ground them to puree,keep it aside.
In Sambar pot take oil and add mustard seeds.once they start spluttering add curry leaves and grounded paste. add required amont of water and salt. bring it to boil. simmer for 5-6 mins.

Healthy Masoppu is ready to serve with Ragi mudde.

Uppesaru

Yet another kicker for ragi Mudde. This recipe is popular in rural karnataka and amongst gowda community. This is usually prepared in the season of Avrekalu as it requires fresh avrekalu.

I have modified this a bit. Classic Uppesaru is served with chutney along with cooked lentil. but in my recipe I combined them togather and boiled it as I am not found of raw garlic smell.
Here is the recipe for it.

2 cup winter flat beans/avre kalu
1 cup toor dal/ togaribele
3-4 galic pods
5-6 green chilies/hasi menasin kayi
1/4 bunch coriander leaves/cilantro/kotambari soppu
1 tsp jeera/cumin seeds/jeerige
1 tsp black pepper/olle menasu
2 tsp tamarind pulp/hunse huli
5-6 tsp grated cocnt/tengina kayi
salt to taste
2 tsp oil
1 tsp mustard seeds/sasive
1/2 tsp turmeric/arisina

Method:

Put winter flat beans,toor dal and green chilies in cooker container.pressure cook them for 2-3 whistles.
once pressuregoes of take out green chiles out of it and keep it aside.
 
Put cooked green chiles, cilantro, jeera ,pepper, coconut,tamarind pulp,garlic pods in mixer jar and grind it to smooth paste by ading required amount of water.

Heat oil in sambar pot/ vessele and add mustard seeds to it. once it starts splutering add coocked lentils to it. and bring it to boil. add above paste , turmeric and salt. add water if required and cook it for 8-10 mins.
 
Serve hot with Ragi Mudde or Rice. its best suited with ragi mudde.

BassSaru[Alsande Nugg soppu Combi]

You need to have:

Cow Peas/alsande -1 cup
Drum stick leaves/nugge soppu-1 bunch
Onion-1 medium sized
Green chillies- 8-10 nos.
Garlic- 4 cloves
Shredded coconut-1 cup
Cumin seeds-1 tsp
Pepper -2-3 corns
Curry leaves -2 strings
Salt to taste
Oil to saute
Mustard-2 tsp

Here is the recipe for bas saaru...

Pressure cook (2 whistles only) Cow Peas and chopped drumstick leaves.Strain and collect the cooked water in a bowl, which is used for bassaru.Keep 2-3 tbsp of cooked dal and dill separately, which is used in Saaru.


Dry Palya:-

Heat oil, add mustard, curry leaves, saute green 3-4 chopped chillies, 2 clove garlic and onion.Add the pressure cooked stuff to this, stir well.Sprinkle half cup shredded coconut, chopped coriander.


Bassaru:-

Fry cumin seeds, green chillies, pepper, 2 garlic cloves, chopped onion for 2 mins.
Grind above fried mixture ,half cup shredded coconut, 1 tsp cooked dal, salt together into a fine paste.

Saute mustard, curry leaves and chopped onion in oil.Add the collected dal cooked water(/veggie stock/ broth), cook for 5 minutes.Add ground masala paste,When it starts boiling add saved cooked veggie which was kept separately.Serve bassaru and dry palya with Ragi mudde or white rice.

Bas Saaru[Avrebele sabbasitige soppu combination]

Since mom is from north karnataka, she didn't knew much "Bayalu seeme" recipes. She started learning them by collecting recipes from her friends.One such recipe is Bas Saaru.I got this recipe from her.

Gosh! It was awesome!!!. Last week I made this bassaru, palya and mudde, it turned out very tasty.Bassaru is prepared by using flat Bean daal cooked and drained water/ broth.

Bassaru and Palya is a combo and tastes great with Ragi mudde.

While preparing regular curries/Palya from pulses, we drain excess water and throw it out.
But the water contains double the protein content of wheat and three times that of rice. Pulses have significant nutritional and health advantages.
Bas Saaru is made out of drained out excess water to utilize its high protein value to maximum extent.

Bas Saaru:



You need to have:

Flat Bean Daal -1 cup
Dill/sabsige soppu-1 bunch
Onion-1 medium sized
Green chillies- 8-10 nos.
Garlic- 4 cloves
Shredded coconut-1 cup
Cumin seeds-1 tsp
Pepper -2-3 corns
Curry leaves -2 strings
Salt to taste
Oil to saute
Mustard-2 tsp

Here is the recipe for authentic bas saaru...

Pressure cook (2 whistles only) dal/lentil and chopped dill.Strain and collect the cooked water in a bowl, which is used for bassaru.Keep 2-3 tbsp of cooked dal and dill separately, which is used in Saaru.
Dry Palya:-Heat oil, add mustard, curry leaves, saute green 3-4 chopped chillies, 2 clove garlic and onion.Add the pressure cooked stuff to this, stir well.Sprinkle half cup shredded coconut, chopped coriander.


Bassaru:-


Fry cumin seeds, green chillies, pepper, 2 garlic cloves, chopped onion for 2 mins.
Grind above fried mixture ,half cup shredded coconut, 1 tsp cooked dal, salt together into a fine paste.
Saute mustard, curry leaves and chopped onion in oil.Add the collected dal cooked water(/veggie stock/ broth), cook for 5 minutes.Add ground masala paste,When it starts boiling add saved cooked veggie which was kept separately.Serve bassaru and dry palya with Ragi mudde or white rice.

Ragi Mudde

Ragi ... also known as millet. is rich in calcium iron, protein and some rare nutrients such as methionine. Methionine assists in the breakdown of fats and thereby prevents the build-up of fat in the arteries, as well as assisting with the digestive system and removing heavy metals from the body. Digests easily from infancy through old age, and its nutrients are highly absorbed. Costs less than wheat, rice, or dairy milk, while delivering superior nutrition.

Ragi:



Mom prepares varieties of food from Ragi . Ragi Mudde, Ragi Dosa, Ragi Biscut , Ragi Hurihittu and Ragi Halbayi are few amongst them.

Me and my husband are great lover's of Ragi Mudde.Yesterday night I prepared it and served it with Soppina Sambar,and here is the recipe of delicious Ragi Mudde.

Ragi Mudde:




You will need:

2 cups Ragi flour
4 cups Water
1 tbs salt
4-5 tbs Rice(optional)

Boil water in a thick bottomed vessel. add 1 tbs salt and 5 tbs of cooked rice.Adding rice is optional.

In a small bowl add 2tbs of Ragi flour ,10 tbs of water and mix well.Add this to boiling water.let it boil for 2-3 min. This method will prevents formation of lumps in Ragi mudde.

Next add remaining Ragi flour to it. Don't still immediately. let water flow over Ragi Flour.




Then stir well making sure that it doesn't form any lumps. (I stir it with the help of wooden spatula.). keep this on sim for 8 min.



Take out from flame and make small balls out of it. keep ice cubes beside you . Hands will get hot so frequenty apply ice cubes on your hands.


Server Hot along with Ghee and Soppina Sambar.
It increases the taste if Sambar is sprinkled with Lemon juice.