Ponnanganni bassaru & palya / Sessile Joyweed bassaru & Sessile Joyweed curry

Bassaru or basida saru and palya combination is a famous Karnataka dish. Its typically prepared by cooking different green leafy vegetables along with toor dal. While green leaf and dal cooked water is used to prepare saaru, leaves and dal is used to prepare palya. Bassaru, palya goes very well with ragi mudde. 

I am sharing the ponnanganni leaves bassaru and palya recipe for you to try.

Ponnanganni leaves are known for its medicinal benefits, especially for improving eye sight. In malenadu region, there are smaller sized leaves variety which we call in Kannada as honaganne soppu. I have shared the recipe of honagganne soppina palya earlier. In Bengaluru, we get another variety in which leaves are bigger and longer. Which I have used here to prepare bassaru.

Recipe courtesy - My friend, Rajeshwari.

Ingredients

Bunch of ponnanganni leaves
Toor dal - 10 to 12 spoons

For bassaru masala

Rice - 1 spoon

Bengal gram dal - 1 spoon

Urad dal - 2 spoons

Pepper corns - 1/2 spoon

Cumin seeds - 3 spoons

Dry chillies - 8 to 10

Oil - 1/2 spoon

Asafoetida - 1 pinch

Onion - 3 medium sized
Garlic - 6 to 8 cloves

Grated dry coconut - 3 spoons

Grated coconut - 3 spoons 

Tamarind - 1 small lemon sized

Salt to taste

For bassaru tempering (Oggarane)

Oil - 3 spoons

Mustard seeds - 1 spoon

Curry leaves - 4 to 5

For palya tempering (oggarane)

Oil - 2 spoons

Mustard seeds - 1 spoon

Turmeric powder - 1 pinch

Curry leaves  - 5 to 6

Onion - 2 medium sized
Garlic - 5 to 6 cloves

Grated coconut - 2 spoons

Salt to taste

Method

Finely wash the ponnanganni leaves and chop into fine pieces. Cook toor dal and chopped leaves in a pressure cooker along with 4 cups of water.

In a pan, roast one spoon of rice till it turns light brown and then transfer the same to mixer grinder. Then roast bengal gram dal, urad dal, pepper corns, cumin seeds, red chillies, Asafoetida along with oil. When these ingredients are finely roasted, add garlic and onions roast for another 1 minute. Add dry coconut, tamarind and coconut and roast for another 20 seconds. Switch off the stove and allow it to cool down.     

Grind these ingredients along with water using a mixer grinder. Add one bowl of cooked dal and ponnanganni leaves and grind for 15 seconds. 

From the cooker, separate out the cooked water from dal and leaves using a Stainer. 

Heat a thick bottomed kadai. Add oil, mustard seeds. When mustard seeds starts spattering, add chopped curry leaves. After 10 seconds, add ground masala, dal and ponnanganni leaves cooked water. Add additional water as per the thickness you like, salt and boil well. Saru is ready now.

Heat a thick bottomed kadai. Add oil, mustard seeds, turmeric powder. When mustard seeds start spattering, add curry leaves, cook for 10 seconds. Now add cooked leaves and dal, salt, mix well and cook for 3 to 4 minutes. Add grated coconut and mix well. Palya is ready too.

Enjoy the bassaru, palya along with ragi mudde or rice.



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