Bas Saaru And Cabbage Palya, Karnataka Style Curry Made With Veggie Stock

Recipe for bas saaru and palya. Curry made with veggie stock and vegetable stir fry. Karnataka style bas saaru and palya recipe.

This recipe is again from my sister in law Maithra who makes really tasty Karnataka style dishes. This is a staple at her house and my husband was bowled over by the taste when he had it last time at her place. He simply loves her food. I had to get the recipe and add it to our daily recipe repertoire. This is a two-in-one recipe. You make a curry and a veggie stir fry along with it(palya / poriyal). The trick is that you make veggie stock and the stock is used for making the curry and the veggie goes for making palya. Its a really nourishing everyday recipe. Do try at home. Its best served with ragi mudde. Here is Maithra with our newly added laddu!!!

Here are other recipes from the site Cabbage Recipes Toor Dal Recipes

Here is the video of how to make Bas saaru and Cabbage Palya

First we will make the bas saaru We will need to cook the dal and vegetables. The dal should not be completely cooked to a mush. Take a pressure pan and add in the toor dal and 1 cup of water to the pan. Place the chopped cabbage bowl inside. Add 1/2 cup water to the bowl. Pressure cook for exactly two whistles. Remove from heat and wait for the pressure to settle naturally. Strain the water after cooking. Strain from both the dal and the cabbage. Set aside this veggie stock. We will make bas saaru with the stock.

For the bas saaru Masala Take a mixie jar and add in the fresh shredded coconut, two tablespoon of the cooked dal that we prepared earlier, onion, garlic, coriander leaves, cumin seeds, tamarind, dried red chillies and black pepper. Grind to a smooth paste adding half a cup of water. Note: I have used home made tamarind paste today. Here is the recipe for making homemade tamarind paste. Alternatively, you can also soak a marble size tamarind in few tablespoon on water for 10 minutes and use that in the recipe.

Cooking the bas saaru Heat oil in a pan and add in the mustard seeds, chopped garlic and curry leaves. Let it splutter. Add in the turmeric.

Now add in the veggie and dal water (stock) and the ground masala paste.

Add in the salt and a cup of water.

Let it simmer for 10 minutes.

Bas saaru is ready. Add in coriander leaves and remove the curry from heat.

For the cabbage palya Heat oil in a pan and in mustard seeds, curry leaves and dried red chillies. Let the mustard seeds splutter. Add in the chopped garlic and onions.

Add in the salt and saute till the onions are soft.

Add in the cooked cabbage and the remaining cooked dal. Mix well to combine. Add coconut, coriander leaves and remove from heat.

Bas saaru and palya is ready. Best served with ragi mudde or rice.

Common Ingredients

• 1/4 cup toor dal
• 2 cups chopped cabbage

For Bas Saaru

Bas Saaru Masala

• 1/3 cup fresh shredded coconut
• 2 tablespoon of cooked toor dal (from above)
• 1/2 an onion ( 1/4 cup )
• 4 cloves garlic
• 3 sprigs coriander leaves
• 1/4 teaspoon cumin seeds
• 2 teaspoon homemade tamarind paste
• 8 - 10 black peppercorns
• 1 dried red chilli

For cooking Bas Saaru

• 1 teaspoon sesame oil (Indian gingely oil)
• 1/4 teaspoon mustard seeds
• 4 cloves garlic, chopped
• 2 sprigs curry leaves
• 1/4 teaspoon turmeric
• 1 teaspoon salt
• 2 sprigs coriander leaves, chopped

For Cabbage Palya

• 1 teaspoon sesame oil (Indian gingely oil)
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 2 dried red chillies
• 5 cloves garlic, chopped
• 1/2 cup onion, chopped
• Cooked toor dal (from above)
• Cooked cabbage (from above)
• 1/2 teaspoon salt
• 1/4 cup fresh shredded coconut
• 2 sprigs coriander leaves, chopped

Cook the dal and vegetables

1. Take a pressure pan and add in the toor dal and 1 cup of water to the pan. Place the chopped cabbage bowl inside. Add 1/2 cup water to the bowl. Pressure cook for exactly two whistles. Remove from heat and wait for the pressure to settle naturally. Strain the water remaining after cooking the dal and the cabbage. Set aside this veggie stock.

For the Bas Saaru

1. Take a mixie jar and add in the fresh shredded coconut, two tablespoon of the cooked dal, onion, garlic, coriander leaves, cumin seeds, tamarind, dried red chillies and black pepper. Grind to a smooth paste adding half a cup of water. Set aside
2. Heat oil in a pan and add in the mustard seeds, chopped garlic and curry leaves. Let it splutter. Add in the turmeric.
3. Now add in the stock and the ground masala paste.
4. Add in the salt and a cup of water. Let it simmer for 10 minutes.
5. Bas saaru is ready. Add in coriander leaves and remove the curry from heat.

For making Palya (Stir-fried veggie)

1. Heat oil in a pan and in mustard seeds, curry leaves and dried red chillies. Let the mustard seeds splutter.
2. Add in the chopped garlic and onions. Add in the salt and saute till the onions are soft.
3. Add in the cooked cabbage and the remaining cooked dal. Mix well to combine. Add coconut, coriander leaves and remove from heat.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Curry
• Cuisine: Karnataka

Common Ingredients

• 1/4 cup toor dal
• 2 cups chopped cabbage

For Bas Saaru

Bas Saaru Masala

• 1/3 cup fresh shredded coconut
• 2 tablespoon of cooked toor dal (from above)
• 1/2 an onion ( 1/4 cup )
• 4 cloves garlic
• 3 sprigs coriander leaves
• 1/4 teaspoon cumin seeds
• 2 teaspoon homemade tamarind paste
• 8 - 10 black peppercorns
• 1 dried red chilli

For cooking Bas Saaru

• 1 teaspoon sesame oil (Indian gingely oil)
• 1/4 teaspoon mustard seeds
• 4 cloves garlic, chopped
• 2 sprigs curry leaves
• 1/4 teaspoon turmeric
• 1 teaspoon salt
• 2 sprigs coriander leaves, chopped

For Cabbage Palya

• 1 teaspoon sesame oil (Indian gingely oil)
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 2 dried red chillies
• 5 cloves garlic, chopped
• 1/2 cup onion, chopped
• Cooked toor dal (from above)
• Cooked cabbage (from above)
• 1/2 teaspoon salt
• 1/4 cup fresh shredded coconut
• 2 sprigs coriander leaves, chopped

Cook the dal and vegetables

1. Take a pressure pan and add in the toor dal and 1 cup of water to the pan. Place the chopped cabbage bowl inside. Add 1/2 cup water to the bowl. Pressure cook for exactly two whistles. Remove from heat and wait for the pressure to settle naturally. Strain the water remaining after cooking the dal and the cabbage. Set aside this veggie stock.

For the Bas Saaru

1. Take a mixie jar and add in the fresh shredded coconut, two tablespoon of the cooked dal, onion, garlic, coriander leaves, cumin seeds, tamarind, dried red chillies and black pepper. Grind to a smooth paste adding half a cup of water. Set aside
2. Heat oil in a pan and add in the mustard seeds, chopped garlic and curry leaves. Let it splutter. Add in the turmeric.
3. Now add in the stock and the ground masala paste.
4. Add in the salt and a cup of water. Let it simmer for 10 minutes.
5. Bas saaru is ready. Add in coriander leaves and remove the curry from heat.

For making Palya (Stir-fried veggie)

1. Heat oil in a pan and in mustard seeds, curry leaves and dried red chillies. Let the mustard seeds splutter.
2. Add in the chopped garlic and onions. Add in the salt and saute till the onions are soft.
3. Add in the cooked cabbage and the remaining cooked dal. Mix well to combine. Add coconut, coriander leaves and remove from heat.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Curry
• Cuisine: Karnataka

Find it online : https://www.kannammacooks.com/bas-saaru-cabbage-palya/

Recipe for ragi mudde. Ragi Balls made with finger millet flour. Ragi Mudde (Kannada: ರಾಗಿ ಮುದ್ದೆ) Ragi Sangati (Telugu: రాగి సంగటి) Ragi kali (Tamil: ராகி களி) . With step by step pictures.

Even though Ragi Kali is part of everyday food in several parts of Tamilnadu, my mom never made it at home. I learnt this method of making Ragi mudde / kali from my sister in law Maithra. Ragi mudde is a staple food in Karnataka and eaten everyday. Its a rich source of calcium and iron. I make it now regularly at home. Do try it.

Here is the video of the recipe

We will need 2 cups of water for every cup of Ragi flour. Measure the water, flour and set aside.

Take half a cup of water and add in two teaspoon of ragi flour and mix well to make a slurry. Set aside.

Heat the remaining water in a pan until boiling. Add half a teaspoon of salt to the water. Salt is actually optional. Its a personal preference. You may skip the salt as mudde is had with curry and curry will be salted.

Add in the ragi slurry (water + ragi mixture) to the boiling water. Let it boil for a minute.

I like to use a wide pan for making Ragi mudde as I have seen that the mudde cooks very evenly. Its also very easy to stir if the pan is wide.

Now, sprinkle the remaining ragi flour. Do not mix. Let the mixture cook for 4-5 minutes on medium flame.

Traditionally a stick is used for stirring and mixing the mudde. Its called as Ragi Kolu. If you dont have it, you may use the back of a wooden ladle and it will work just fine.

After 4-5 minutes, start stirring the ragi mixture. Mix well making sure there is no dry flour left. Put the stove on low flame.

Keep mixing for a couple of minutes.

The mixture will form a ball and will come off from the sides of the pan without sticking. This is the stage where the mudde is done. If the mudde is very thick at this stage, add a few tablespoon of hot water to the pan and mix well. Use only hot water if necessary.

Take a plate and add in a teaspoon of ghee to the plate. Spread the ghee so the mudde does not stick. Ghee is called as thuppa in kannada and kannadigas love their thuppa with mudde.

Dump the mudde mixture onto the plate and try to form a ball with a spatula. Portion the balls. Usually the mudde balls are portioned to the size of a tennis ball.

Dip your hands in water and try to form the balls. Caution: The mudde ball will be very hot. Dip your hands in water frequently to cool.

Mudde is ready.

Serve the mudde with bas saaru or mutton kuzhambu .

• (1 cup is approx 240 ml)
• 1 Cup Ragi Flour
• 2 Cups water
• 1/4 teaspoon salt
• 1 teaspoon ghee

1. Take half a cup of water and add in two teaspoon of ragi flour and mix well to make a slurry. Set aside. Heat the remaining water in a pan until boiling. Add half a teaspoon of salt to the water.
2. Add in the ragi slurry to the boiling water. Let it boil for a minute.
3. Now, sprinkle the remaining ragi flour. Do not mix. Let the mixture cook for 4-5 minutes on medium flame.
4. After 4-5 minutes, start stirring the ragi mixture. Mix well making sure there is no dry flour left. Put the stove on low flame.
5. Keep mixing for a couple of minutes.
6. The mixture will form a ball and will come off from the sides of the pan without sticking. This is the stage where the mudde is done. If the mudde is very thick at this stage, add a few tablespoon of hot water to the pan and mix well. Use only hot water if necessary.
7. Take a plate and add in a teaspoon of ghee to the plate. Spread the ghee so the mudde does not stick.
8. Dump the mudde mixture onto the plate and try to form a ball with a spatula. Portion the balls.
9. Dip your hands in water and form the balls.
10. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: Main Dish
• Cuisine: South Indian