A curry prepared using the drained water from cooked lentils like Whole Green Gram, Horse Gram, Cow Peas/Black eyed peas and so on.
Cuisine: Karnataka
Time Required: 25 Minutes + Soaking time
Serves: 4
Ingredients:
4 Cups Basida Neeru/Lentil Stock (Cook sprouts with water and drain the water)
1 Lemon sized Tamarind soaked and pulp extracted
1tbsp Jaggery
Salt to taste
For the Masala:
1 tsp Oil
1 Cup Coconut
1 Cup Cooked Lentil like Sprouted Horse Gram, Green Gram etc.,
4 Green Chilies
1 Onion
4 Garlic Pods
½ Cup Coriander Leaves
½ tsp Cumin Seeds
3 – 4 Peppercorns
For the Seasoning:
1tbsp Oil
1tsp Mustard Seeds
2 Red Chilies, Crushed
Few Curry Leaves
Method:
Heat 1tsp Oil in a kadai/pan and add Cumin Seeds, Green Chilies, Pepper Corn, Onions and Garlic and saute for 1 minute.
Let it cool. Grind these with Coconut, cooked lentil/sprouts and coriander to a paste.
In a thick bottomed vessel add the drained lentil stock, the ground masala paste, Salt, Jaggery and Tamarind and mix well.
Let it boil for 3 to 4 minutes. Keep stirring.
Heat 1tbsp Oil and add Mustard Seeds and when it starts to splutter, add Curry leaves and Red Chilies.
Add this seasoning to the Saaru/lentil water. Mix well and remove to a serving dish.
Serve hot Basida Saaru with plain Rice or Ragi Mudde/Ragi Balls and Hurali Palya or Kadale Usali.
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