Busaaaru (Saaru) with Soppina Palya

Introduction

Busaaaru is a traditional Karnataka-style saaru prepared using the nutritious stock of cooked greens and lentils. Made with harive soppu, sabbakki soppu, toor dal, and huruli kaalu, this dish is earthy, wholesome, and deeply comforting. It is light, healthy, and tastes best when served hot with rice or ragi ball.

Preparation Time: 15 minutes

Overall Time: 30 minutes

Ingredients

For Cooking

·       1/2 cup toor dal

·       1/2 cup huruli kaalu (horse gram)

·       3 cups harive soppu (amaranth leaves)

·       3 cups sabbakki soppu (dill leaves)

·       Water (as required)

·       A pinch of turmeric powder

·       1 tsp castor oil

·       Salt (as required)

For Masala

·       1/2 cup grated coconut

·       1 medium roasted onion

·       2 1/2 tbsp coriander powder

·       2 tbsp chilli powder

·       1 tsp cumin seeds

·       7 garlic cloves

·       1 tbsp tamarind juice

·       1 tomato

For Seasoning (Saaru)

·       1 tsp refined oil

·       1 tsp mustard seeds

·       1 tsp urad dal

·       1 tsp Bengal gram (chana dal)

·       Few curry leaves

·       A pinch of hing

·       1 dried red chilli

Method - Busaaaru (Saaru)

1.     Add toor dal and huruli kaalu to a pressure cooker.

2.     Add water, turmeric powder, and castor oil.

3.     Pressure cook for 3 whistles.

4.     Open the cooker and add cleaned harive soppu, sabbakki soppu, and salt.

5.     Boil for 5 minutes.

6.     Drain the mixture and preserve the drained water (stock).

7.     Grind coconut, roasted onion, coriander powder, chilli powder, cumin seeds, garlic, tamarind juice, and tomato into a smooth paste.

8.     Add the ground masala to the preserved stock and mix well.

9.     Adjust salt as required.

10.  Grind a small portion of cooked green leaves and add it to the saaru for thickness.

11.  Let it boil for a few minutes.

12.  Prepare seasoning by heating oil and adding mustard seeds, urad dal, Bengal gram, curry leaves, hing, and dried red chilli.

13.  Pour the seasoning over the saaru and switch off the flame.

Soppina Palya (Green Leaves Stir Fry)

Ingredients - Palya

·       Cooked green leaves (from Busaaaru preparation)

·       1–2 tsp refined oil

·       1 onion (finely chopped)

·       2 dried red chillies

·       1 tsp chilli powder

·       Salt (as required)

·       Small amount of grated coconut

Method - Palya

14.  Heat refined oil in a kadai.

15.  Add dried red chillies and sauté briefly.

16.  Add chopped onion and sauté until soft and slightly golden.

17.  Add chilli powder and sauté for a few seconds without burning.

18.  Add cooked green leaves and mix well.

19.  Add salt and sauté for 4–5 minutes.

20.  Finally, add grated coconut and mix well.

21.  Switch off the flame.

Serving Suggestion

Serve hot Busaaaru with steamed rice or ragi ball along with Soppina Palya for a complete traditional Karnataka meal.