Thursday, August 5, 2010

Hesaru kalu Bassaaru

I would like to dedicate this post is to my grandmother from whom I got this recipe.  This recipe uses the green moong which is packed with proteins and other valuable nutrients. I always relish this rasam along with rice,  and a bowl of curds. It makes a healthy, tasty and a satisfying meal. This rasam is so tasty that you end up eating  more rice than usual. So here goes the recipe.

Hesaru kaalu Bassaru recipe:
Preparation time- 20 mins
Cooking time-20 mins
Serves- 4

Green moong- 1 cup
Onion-1 med
Jeera-1 tspn
Coconut-2 tbspns
Tamarind-1 small lime sized
Rasam powder- 2 tspns
Jaggery- ½ tspn
Salt to taste.
Coriander to garnish

Seasoning ingredients:
Oil or ghee- 2 tspns
Mustard- 1/2 tspn
Jeera- ½ tspn
Curry leaves- 1 sprig
Hing- 1 pinch


Soak the mung for half an hour and pressure cook the mung with enough water till done and keep aside.

Grind the onion, tomato, jeera, coconut along with 3 tbspns of boiled mung to a fine paste.

Add the ground paste to the boiled mung and bring the mixture to boil.

Add the tamarind paste, salt, jaggery, rasam powder and boil for a few more mins.

For the seasoning, heat ghee in a pan and add the mustard seeds.

Once it pops add the jeera and curry leaves and fry for a min more.

Add the hing and transfer the contents to the cooked rasam

Garnish with coriander leaves and serve hot.

    1 comment :

    1. beautiful blog and mouthwatering recipes :)
      would love to try this rasam in a cold winter ! man cant wait to try it...iam following u :)


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