Recipe for Mandya / Mysuru style Uppu Saaru with Palya (stir-fry) made with greens and lentils. Recipe with step by step pictures and video.
Uppu Saaru literally means salted broth or salted rasam in this case. This is a very traditional recipe popular in the Mandya – Mysuru region. This is an everyday recipe served for lunch along with Ragi Mudde or Rice . The lentils and beans are cooked along with the greens in water. the stock is then flavoured with a spice paste to make saaru / rasam. The drained lentil-bean-green mixture is used to make a stir-fry called as palya. This is a two dish in one recipe kind of a deal. The saaru is the broth / rasam and the palya is the stir-fry.
Here is the video of how to make uppu saaru
Here is how to make uppu saaru Boiling the lentils and veggies for the uppu saaru
Boil the black eyed pea with 2 cups of water in a pressure cooker for 12 minutes. Ignore the number of whistles. Remove from heat and wait for the pressure to settle. Set aside.
Wash and soak the toor dal in half a cup of water for 30 minutes. Drain the water and add it to a pan. Add a liter of water. Add half a teaspoon of turmeric powder. Bring it to a boil. Let the mixture boil on a medium flame for 20 minutes. The lentils will cook in this time but will still be very firm.
After 20 minutes, add in the boiled black eyed pea along with the water and a tomato. I like the flavour of tomatoes in saaru. So I have added two tomatoes.
Add in the greens and boil for 10 more minutes. Any kind of amaranth leaves will work for this recipe. Even the regular palak is ok. Any green you have on hand that is not too bitter ex- methi or drumstick leaves will work really well for this recipe. Avoid making the recipe with methi or drumstick leaves.
Drain the mixture. The drained stock will be used for making saaru and the remaining lentil-bean-green mixture will be made into a palya (stir-fry).
Now we will make Khara – Spice Paste for making the saaru Set aside the boiled tomato from above and a couple of tablespoon of the boiled lentil mixture. Gather the rest of the ingredients. Soak the tamarind in a little water for a few minutes so its easy to grind.
Grind everything to a slightly coarse paste.
Add the paste to the drained stock. Mix well and bring the mixture to a boil. Add in a teaspoon of salt.
While the mixture is boiling, add in the coriander leaves and simmer the saaru for 5 minutes.
Tempering the saaru Heat coconut oil in a small kadai. When the oil is hot, add in the mustard seeds. Let the mustard seeds crackle. Add in the curry leaves, dried red chillies and the asafoetida. Add it to the saaru. Saaru is ready.
Now, lets make Palya (stir-fry) Heat oil in a pan. When the oil is hot, add in the mustard seeds, garlic, green chillies, curry leaves and dried red chillies. Let the mustard seeds crackle. Saute on a low flame till the garlic is roasted and light brown. Add in the finely chopped onions and saute till the onions are soft.
Add in the drained lentil-bean-green mixture and the salt. Cook for a couple of minutes.
Add in the fresh shredded coconut and mix well to combine. Cook for a minute. Palya is ready.
Traditionally, uppu saaru and palya is served for lunch with Ragi Mudde or Rice . Serve hot.
Cooking the black eyed peas
1/2 cup black eyed pea 2 cups water
Other Ingredients for making the uppu saaru
1/2 cup toor dal 1 liter water 1/2 teaspoon turmeric powder 2 ripe tomatoes 250 grams amaranth leaves 1 teaspoon salt 3 sprigs coriander leaves
Khara Spice Paste for uppu saaru
2 Byadagi chillies 2 Guntur chillies 1 Green chilli 6 cloves garlic 1 sprig curry leaves 1 Gooseberry sized tamarind soaked in little water 2 tablespoon onions, diced 1 tablespoon fresh shredded coconut 1 teaspoon black pepper 1/2 teaspoon cumin seeds 4 sprigs coriander leaves 2 Boiled tomato (from making stock above)*** 2 tablespoon boiled bean-lentil mixture (from making stock above)***
Tempering the Saaru
1 teaspoon coconut oil 1/4 teaspoon mustard seeds 1 sprig curry leaves 1/4 teaspoon asafoetida 1 dried red chilli, broken
Ingredients for Palya – Stir-Fry
1 teaspoon coconut oil 1/4 teaspoon mustard seeds 6 cloves garlic, roughly chopped 2 green chillies, slit 2 dried chillies, roughly broken 1 sprig curry leaves 1/2 cup onions, finely chopped boiled bean-lentil mixture (from making stock above)*** 1/2 teaspoon salt 1/4 cup fresh shredded coconut
Boiling the lentils and veggies for the uppu saaru
Boil the black eyed pea with 2 cups of water in a pressure cooker for 12 minutes. Ignore the number of whistles. Remove from heat and wait for the pressure to settle. Set aside.
Wash and soak the toor dal in half a cup of water for 30 minutes. Drain the water and add it to a pan. Add a liter of water. Add half a teaspoon of turmeric powder. Bring it to a boil. Let the mixture boil on a medium flame for 20 minutes.
After 20 minutes, add in the boiled black eyed pea along with the water and a tomato. I like the flavour of tomatoes in saaru. So I have added two tomatoes. Add in the greens and boil for 10 more minutes. Any kind of amaranth leaves will work for this recipe. Even the regular palak is ok. Any green you have on hand that is not too bitter like methi or drumstick leaves will work really well for this recipe. Drain the mixture. The drained stock will be used for making saaru and the remaining lentil-bean-green mixture will be made into a palya (stir-fry).
Now we will make Khara – Spice Paste for making the saaru
Set aside the boiled tomato from above and a couple of tablespoon of the boiled lentil mixture. Gather the rest of the ingredients. Soak the tamarind in a little water for a few minutes so its easy to grind. Grind everything to a slightly coarse paste. Add the paste to the drained stock. Mix well and bring the mixture to a boil. Add in a teaspoon of salt. While the mixture is boiling, add in the coriander leaves and simmer the saaru for 5 minutes.
Tempering the saaru
Heat coconut oil in a small kadai. When the oil is hot, add in the mustard seeds. Let the mustard seeds crackle. Add in the curry leaves, dried red chillies and the asafoetida. Add it to the saaru. Saaru is ready.
Now, lets make Palya (stir-fry)
Heat oil in a pan. When the oil is hot, add in the mustard seeds, garlic, green chillies, curry leaves and dried red chillies. Let the mustard seeds crackle. Saute on a low flame till the garlic is roasted and light brown. Add in the finely chopped onions and saute till the onions are soft. Add in the drained lentil-bean-green mixture and the salt. Cook for a couple of minutes. Add in the fresh shredded coconut and mix well to combine. Cook for a minute. Palya is ready.
Traditionally, uppu saaru and palya is served for lunch with Ragi Mudde or Rice. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 60m
Cooking the black eyed peas
1/2 cup black eyed pea 2 cups water
Other Ingredients for making the uppu saaru
1/2 cup toor dal 1 liter water 1/2 teaspoon turmeric powder 2 ripe tomatoes 250 grams amaranth leaves 1 teaspoon salt 3 sprigs coriander leaves
Khara Spice Paste for uppu saaru
2 Byadagi chillies 2 Guntur chillies 1 Green chilli 6 cloves garlic 1 sprig curry leaves 1 Gooseberry sized tamarind soaked in little water 2 tablespoon onions, diced 1 tablespoon fresh shredded coconut 1 teaspoon black pepper 1/2 teaspoon cumin seeds 4 sprigs coriander leaves 2 Boiled tomato (from making stock above)*** 2 tablespoon boiled bean-lentil mixture (from making stock above)***
Tempering the Saaru
1 teaspoon coconut oil 1/4 teaspoon mustard seeds 1 sprig curry leaves 1/4 teaspoon asafoetida 1 dried red chilli, broken
Ingredients for Palya – Stir-Fry
1 teaspoon coconut oil 1/4 teaspoon mustard seeds 6 cloves garlic, roughly chopped 2 green chillies, slit 2 dried chillies, roughly broken 1 sprig curry leaves 1/2 cup onions, finely chopped boiled bean-lentil mixture (from making stock above)*** 1/2 teaspoon salt 1/4 cup fresh shredded coconut
Boiling the lentils and veggies for the uppu saaru
Boil the black eyed pea with 2 cups of water in a pressure cooker for 12 minutes. Ignore the number of whistles. Remove from heat and wait for the pressure to settle. Set aside.
Wash and soak the toor dal in half a cup of water for 30 minutes. Drain the water and add it to a pan. Add a liter of water. Add half a teaspoon of turmeric powder. Bring it to a boil. Let the mixture boil on a medium flame for 20 minutes.
After 20 minutes, add in the boiled black eyed pea along with the water and a tomato. I like the flavour of tomatoes in saaru. So I have added two tomatoes. Add in the greens and boil for 10 more minutes. Any kind of amaranth leaves will work for this recipe. Even the regular palak is ok. Any green you have on hand that is not too bitter like methi or drumstick leaves will work really well for this recipe. Drain the mixture. The drained stock will be used for making saaru and the remaining lentil-bean-green mixture will be made into a palya (stir-fry).
Now we will make Khara – Spice Paste for making the saaru
Set aside the boiled tomato from above and a couple of tablespoon of the boiled lentil mixture. Gather the rest of the ingredients. Soak the tamarind in a little water for a few minutes so its easy to grind. Grind everything to a slightly coarse paste. Add the paste to the drained stock. Mix well and bring the mixture to a boil. Add in a teaspoon of salt. While the mixture is boiling, add in the coriander leaves and simmer the saaru for 5 minutes.
Tempering the saaru
Heat coconut oil in a small kadai. When the oil is hot, add in the mustard seeds. Let the mustard seeds crackle. Add in the curry leaves, dried red chillies and the asafoetida. Add it to the saaru. Saaru is ready.
Now, lets make Palya (stir-fry)
Heat oil in a pan. When the oil is hot, add in the mustard seeds, garlic, green chillies, curry leaves and dried red chillies. Let the mustard seeds crackle. Saute on a low flame till the garlic is roasted and light brown. Add in the finely chopped onions and saute till the onions are soft. Add in the drained lentil-bean-green mixture and the salt. Cook for a couple of minutes. Add in the fresh shredded coconut and mix well to combine. Cook for a minute. Palya is ready.
Traditionally, uppu saaru and palya is served for lunch with Ragi Mudde or Rice. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 60m
Find it online : https://www.kannammacooks.com/uppu-saaru-recipe/
Vendhaya Keerai Rotti – Fenugreek Leaves Chapati Recipe – Rotti made with a combination of whole wheat flour, sorghum flour, fenugreek leaves and spices. Recipe with step by step pictures and video.
Here is the video of how to make Vendhaya Keerai Rotti – Fenugreek Leaves Chapati Recipe
Here is how to make Vendhaya Keerai Rotti – Fenugreek Leaves Chapati Recipe
Take a bowl and add in the flours and the oil. I have added a combination of whole wheat flour (godhumai), sorghum flour (sola maavu) and besan (kadalai maavu). The sorghum and besan adds a nice nuttiness to the rotti. Mix the flours along with the oil. Add in the spices, spice powders and the salt. Mix well to combine.
Make a paste of garlic, ginger, green chillies and curry leaves with a little water. Add it to the flour mix.
Wash the fenugreek leaves in lots of water. I leave the leaves immersed in a lot of water for ten to fifteen minutes. This removes off all the dirt. Wash the leaves and gently dry the leaves. Chop the leaves. Add in the leaves and the finely chopped onions to the flour mix. If you cannot finely chop the onions, grate them and add so its easier when rolling the dough.
Mix well to form a stiff dough. Sprinkle little water as necessary.
Once a stiff dough forms, rest the dough for 15 minutes. The dough will soften a bit during the rest.
Grease the hands with oil and make small balls of dough. You will get about roughly 20 balls. This recipe will make about 20 rottis.
Dust the dough ball generously in flour. Start rolling the dough gently. Dust the dough round in flour while rolling. This is a slightly sticky dough. So roll gently to avoid the dough from tearing.
Spread the dough to a 5-6 inch circle. Repeat with the remaining dough. Set aside on a big plate.
Heat a griddle. Place the rolled dough on the griddle. Flip over and cook for a minute more. Apply oil on the roti so it browns well. Cook till its golden and brown spots appear all over the roti on both the sides. Flip over and cook for a minute more.
Cook till its golden and brown spots appear all over the roti on both the sides.
Serve hot. Serve the rotti with plain yogurt.
Enjoy!!!
2 cups whole wheat flour / atta / godhumai 1/4 cup sorghum flour / solam 1/4 cup besan / kadalai maavu 1.5 tablespoon peanut oil 1 tablespoon white sesame seeds 1/2 teaspoon cumin seeds 1 teaspoon salt 1/4 teaspoon asafoetida 1/2 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1 pod garlic cloves 1/2 inch piece ginger 4 green chillies 2 sprigs curry leaves 1/4 cup water 2 cups fenugreek leaves, chopped 1/4 cup onions, finally chopped water for kneading the dough peanut oil for making the rottis
Take a bowl and add in the flours and the oil. Mix the flours along with the oil. Add in the spices, spice powders and the salt. Mix well to combine. Make a paste of garlic, ginger, green chillies and curry leaves with a little water. Add it to the flour mix.
Wash the fenugreek leaves in lots of water. I leave the leaves immersed in a lot of water for ten to fifteen minutes. This removes off all the dirt. Wash the leaves and gently dry the leaves. Chop the leaves. Add in the leaves and the finely chopped onions to the flour mix. If you cannot finely chop the onions, grate them and add so its easier when rolling the dough. Mix well to form a stiff dough. Sprinkle little water as necessary. Once a stiff dough forms, rest the dough for 15 minutes. The dough will soften a bit during the rest.
Grease the hands with oil and make small balls of dough. You will get about roughly 20 balls. This recipe will make about 20 rottis.
Dust the dough ball generously in flour. Start rolling the dough gently. Dust the dough round in flour while rolling. This is a slightly sticky dough. So roll gently to avoid the dough from tearing. Spread the dough to a 5-6 inch circle. Repeat with the remaining dough. Set aside on a big plate.
Heat a griddle. Place the rolled dough on the griddle. Flip over and cook for a minute more. Apply oil on the roti so it browns well. Cook till its golden and brown spots appear all over the roti on both the sides. Flip over and cook for a minute more. Cook till its golden and brown spots appear all over the roti on both the sides.
Serve hot. Serve the rotti with plain yogurt.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 20m
