Yelekosina Bassaru

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Yelekosina Bassaru/ Cabbage Uppu saaru is a two in one gravy/ rasam and sabji recipe served as an accompaniment with ragi mudde/ Finger millet balls or rice.this is very popular in southern part of KarnatakalikeBengaluru,Mysore,Hassan,Tumkur.

 INGREDIENTS FOR SAARU:
1 cup chopped cabbage
1/4 cup  toor dal

 FOR THEE MASALA PASTE:
2 tsp oil
1 tsp cumin seeds/ jeera
2 green chillies
2 red chilli
1 small onion chopped
2 chopped tomatoes
Chickpea size tamarind
3 tblsp grated coconut
1/4 cup chopped coriander leaves
2 tblsp cooked dal and cabbage
In oil fry the jeera,green chillies,red chilli,chopped onion for 5 mins,add chopped tomato and fry for 2-3 mins,followed by coconut. Fry for another second and grind with chopped coriander leaves and tamarind,make fine paste and keep aside.

 PROCEDURE:

  • Wash toor dal and chopped cabbage,add 3 cups water and cook in cooker for 2 whistles (dont overcook the dal)
  • Once the steam is released open the lid and drain all the water from dal and cabbage
  • Reserve some dal cabbage mixture for grinding
  • Transfer the drained water in a vessel,add the masala paste,saltand make it boil
  • Add the tempering of mustard,curry leaves and jeera
  • And your saaru is ready to serve wth rice 
Ingredients for Sabji:
3 tsp oil
1 tsp mustard
1/2 tsp turmeric powder
curry leaves
1 finely chopped onion
2-3 green chillies chopped
Cooked dal and cabbage mixture
3 tblsp grated coconut
Chopped coriander leaves

PROCEDURE:
  • In a pan heat oil,add mustard,let it pop
  • Add curry leaves,turmeric pdr,green chillies,chopped onions and fry till it becomes translucent
  • Add the dal,cabbage mixture,salt to taste and toss well
  • Garnish with chopped coriander leaves and grated coconut
  • Serve hot with hot rice and bassaru.

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