Karnataka is a state in southern India. It is famous for its beautiful scenery( western ghats), Sandalwood, Silk and Coffee. The capital city of Karnataka is Bengalooru(Bangalore) which is known as "Garden City" and "Silicon Valley of India".
You will get more info about Karnataka and its culture here, here and here and many more if you Google it. Coming to food, In Southern Karnataka rice , ragi and wheat is staple food, In Northern Karnataka Jowar and wheat.You will get info about Karnataka food here here and here
As few of you know that I am from Mysooru(Mysore) which is the cultural capital of Karnataka. It is world famous for its Dasara procession, Mysore Palace, KRS(Brindavan Gardens),Chamundi Hills, Mysore Zoo, Jaganmohan Palace, aromatic Mysooru mallige(Jasmine flower) and for food like Mysore Pak, Mysore Masala Dose, Mysore Filter coffee. You will get more about mysore here I am proud to be Mysorean,Karnatakaite and more than that Indian.
Below is famous Mysore Palace (Source : http://www.flickr.com/photos/stevenerat/1103967861/ )
Now coming to food today i am blogging about Molake hurali Bassaaru which is famous and authentic in southern karnataka. You can have this with Ragi Mudde(ragi Ball) and /or with Rice. "Molake" means "Sprout" and "Hurali/Huralikalu" means "Horse Gram" in Kannada.
Saaru is thin soup like consistency to be eaten with Rice/Ragi muddde.
Even though there is no link between 'Bus' and "Saaru", we call this "Bussaaru", Funny, hah !!
I don't know the reason. Anyways, Enjoy this authentic karnataka delicacy.
Update : Through my readers I came to know the meaning
According to Jyothi " i know the reason and i want to share with you. what u called "kathu" is also known by village people and in pure kannada is "based nirina saru" which means soup done from the water, which is cooked in different pulses or vegetables, u know how the words will change from mouth to mouth, bungaloooru as become bangalore and baseda nirina saru is called bussaru in short."
Ingredients:
For Horse Gram - 2 Cups (Wash and Soak for 10-12 hours then drain and tie it in cheese cloth for 1 day to get sprouts)
Jeera - 2 Spoons
Pepper - 1/2 Spoon
Onion - 1 Medium size
Garlic- 10 Small pods
Red Chili - 10
Coriander Seeds - 2 Spoons
Tamarind - Small lemon size
Coriander leaves - few springs
Curry leaves -few
Hing
Oil - 2 Spoon
Mustard seeds - 1/2 Spoon
Salt as required
For Palya:
Onion - 1 Medium size
Red Chili - 2- 3
Curry leaves - few
Coriander leaves - few springs
Coconut(grated) - 1/4 Cup (Optional)
Oil - 1 tbl Spoon
Mustard seeds - 1/2 Spoon
For Ragi Mudde:
Ragi flour - 1 Cup
Water -2 Cups
Method:
Bassaru:
1. Pressure cook Horse gram with 6 cups of water and Salt until it is done, then drain the horse gram, keep the water( we call this as "kattu") and boiled grams separately
2. Soak tamarind in Luke warm water and after few minutes squeeze the juice, keep aside and
discard the husk.
3. Dry Roast jeera, Pepper corns, Coriander Seeds and chili one by one.
4. Cut one onion finely and fry with 2 drops of oil.
5. Take 1/2 cup of cooked Horse gram and grind with roasted ingredients,fried onions, 5 garlic pods and coriander leaves.
6. Take pan heat 2 spoon oil, add mustard seeds, when it splutters add hing, remaining 5 garlic pods and curry leaves
7. Now add grounded paste, tamarind juice and salt. Boil for 15- 20 minutes if it is getting thick
add little water. Now add "kattu" , adjust salt and boil for 10 more minutes.
Now bassaru is ready.
Palya:
1. Cut the onion finely.
2. Heat 1 table spoon of oil, add mustard seeds, when it splutters add 2-3 broken red chili,onions and
few curry leaves.
3. when onion turns translucent add cooked horse gram and adjust salt and mix well and continue to cook
for 3-4 minutes and turn off the stove.
4. Add coconut and chopped coriander leaves. Palya is ready
Ragi Mudde: Add 2 spoons of ragi flour to water mix well and bring to boil on high heat. When it starts to boil vigorously,reduce the heat to low and add remaining ragi flour and keep stirring using wooden ladle/spatula until you see no lumps. close the lid and let it remain for 3-4 mins. now switch off the stove. Again stir it and wet your hands and make ragi ball, alternatively you can use wet big spoon and using wet plate make ragi balls. Serve Ragi mudde/ball with bussaru and palya. You can have bassaru with Rice also. Hope U enjoy!!
Note:
Bussaru Tastes good the next day.
You can prepare bassaru with other vegetables/grains/Greans.
# Horse gram with/without sprouts with Green leaves(Dill Leaves, spinach,Amaranth etc)
#Green Moong gram ,Tuvar dal with Greens, beans, #Tuvar Dal + Green Beans or Cluster Beans + Moong Dal
# Halasande kalu(Black eyed peas), Kadle kalu(Black channa), Avarkai(Papdi Lilva), Avare
#Just Tuvar Dal This is one of my Entry for RCI - Karnataka Hosted by Asha Of Foodies Hope
