Bas Saaru Recipe: A Traditional Delight

Bas Saaru Recipe is a flavorful and aromatic dish that hails from South India, specifically from Karnataka and parts of Andhra Pradesh. This comforting dish, made primarily with tamarind, spices, and fresh herbs, has a unique tangy flavor that appeals to many who enjoy authentic South Indian cuisine. The word ‘Saaru’ refers to a type of soup or broth, and ‘Bas’ adds a specific variation to this beloved recipe, often incorporating additional ingredients like lentils or vegetables, making it a hearty meal.

In South Indian households, Bas Saaru is typically served with hot steamed rice, making it a perfect accompaniment to any meal. The blend of spices such as cumin, mustard seeds, and curry leaves, alongside the tartness of tamarind, creates a complex yet balanced flavor profile that leaves a lasting impression on the taste buds. Whether you’re a seasoned cook or someone looking to explore regional Indian recipes, this dish offers an easy yet delicious entry point into the world of South Indian cooking.

The Bas Saaru recipe is loved for its simplicity and versatility. It can be made vegetarian, or you can add a dash of ghee for extra richness. No matter the variation, the recipe remains a staple in many South Indian kitchens, cherished for its nourishing properties and satisfying taste. If you’re keen to explore the authentic flavors of Indian cuisine, the Bas Saaru recipe is a must-try, bringing a taste of tradition to your dining table.

Bas Saaru Recipe From DishBloom!

Bas Saaru Recipe

Bas Saaru is a popular South Indian dish, especially from Karnataka and Andhra Pradesh. Known for its tangy and aromatic flavor, this dish is made with tamarind, spices, and herbs, creating a delicious and comforting broth. It’s typically served with steamed rice and can be enjoyed as a main dish or a side to complement other curries and dry dishes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Beverage

Cuisine: South Indian

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons tamarind pulp or 1 small lemon-sized tamarind ball
• 1/4 cup split yellow lentils moong dal or toor dal
• 1 tablespoon oil coconut or vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon black pepper
• 1-2 dried red chilies
• 1 sprig curry leaves
• 1/2 teaspoon turmeric powder
• 1 small tomato chopped
• 1-2 green chilies slit
• 1/2 teaspoon jaggery or sugar optional
• Salt to taste
• Fresh coriander leaves for garnish

Equipment

• A large cooking pot
• A ladle
• A bowl for mixing tamarind paste
• A small frying pan for tempering spices
• A blender (optional for smoother texture)

Method

 

1. Prepare Tamarind: If using a tamarind ball, soak it in warm water for 10-15 minutes. Extract the pulp by squeezing and straining it.
2. Cook Lentils: In a large pot, add lentils with 2 cups of water. Bring it to a boil and cook until the lentils are soft. You can also use a pressure cooker for faster cooking.
3. Make the Saaru Base: In a small pan, heat oil and add mustard seeds, cumin seeds, black pepper, dried red chilies, and curry leaves. Once the mustard seeds splutter, add the chopped tomato and cook until softened.
4. Combine the Mixture: Add the tamarind pulp, turmeric powder, green chilies, and jaggery (if using) to the lentils in the large pot. Stir to combine and let it simmer for about 10 minutes, allowing the flavors to meld.
5. Adjust Consistency: If the saaru is too thick, add a little water to reach your desired consistency. Taste and adjust salt and jaggery if needed.
6. Serve: Garnish with fresh coriander leaves and serve hot with steamed rice or as a side to other South Indian dishes.

Notes

• Vegetarian Variations: You can make the dish completely vegetarian by skipping any ghee or non-vegetarian variations, ensuring it stays plant-based.
• Flavor Adjustments: Adjust the spiciness level by modifying the number of green chilies or red chilies according to your preference.
• Lentils Options: While moong dal is commonly used, you can also experiment with toor dal for a slightly different texture and flavor.
• Serving Suggestions: Bas Saaru pairs wonderfully with hot rice and a dollop of ghee for added richness.
• 

Bas Saaru with Coconut Milk Twist

For a creamier and richer version of the classic Bas Saaru, you can add coconut milk towards the end of the cooking process. This version not only enhances the texture but also adds a mild sweetness that balances the tanginess of tamarind perfectly.

How to Add the Twist:

1. After simmering the tamarind pulp, lentils, and spices, reduce the heat and stir in 1/2 cup of coconut milk.
2. Let the Saaru simmer for another 5-7 minutes until it thickens slightly.
3. Garnish with freshly roasted cumin powder and a few extra curry leaves for a fragrant finish.

Why the Coconut Milk Twist Works:

This twist also introduces an element of South Indian coastal cuisine, where coconut is commonly used.

The coconut milk brings a smooth, creamy texture that makes the Saaru feel richer and indulgent.

It helps mellow the tangy and spicy flavors, making it appealing to those who prefer a less sharp taste.

FAQs: Bas Saaru Recipe