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.

Mulangi Sambar

You need to have:

Toor dal-1/4 cup
Jeera/cumin seeds-1 tsp
Garlic-3-4 pods.
Turmeric pwd-1/2 tsp
Mullangi 1 medium sized
Onion-1 medium sized
Tomatoes-1 or 2 medium sized
Oil-2 tsp
Mustard seeds-1/2 tsp
Asafoetida- 1/4 tsp
Curry leaves-2 twigs
Sambar powder-1 tbsp
Salt to taste.
Grated coconut-1 tsp

Preparation: Add about 1 and quarter cups of water to toor dal, turmeric, jeera,and garlic,tomato and onion.pressure cook them together for about 6 whistles.

Take a wok, add oil.when it is hot, sputter the mustard seeds , asafoetida and curry leaves.fry them a little. add the mashed dal, sambar powder and grated coconut and boil it for 8-10 mins.

Server hot with Rice or idly.