September 1, 2009


Beans : 2 cup
Toor Dal : 1 cup
Water : 4 cup
Onion : 1 medium size (chopped into small pieces)
Green Chillies : 2 nos and chopped into small pieces
Oil : 2 tea spoon
Mustard : 1 tea spoon
Green chillies : 8-10
Coconut : ½ cup (grated)
Garlic : 10-12 pods
Tamarind : Lime size
Jeera : 2 tea spoon
Black pepper : 1 tea spoon
Coriander Leaves : a few

Cut Beans into small pieces, add 3 – 4 cups of water, Toordal, salt and 3 drops of oil and Pressure cook it for 1 or 2 whistle.

Let it cool down.Using a drainer,drain the water in a bowl and keep the beans and dal sepertely for the side dish.

Fry green chillies in a pan, grind this along with coconut, jeera, pepper, coriander leaves, tamarind and garlic.

Add the grinded masala to drained water and mix it well and this is called saru.

Heat a little oil and add mustard seeds. When they start popping, add curry leaves. Pour this seasoning over the saru. This is called Bassaru.

In a pan, heat 2 table spoon oil on a medium flame, add mustard. When it splutters add onions , chopped green chillies and curry Leaves. Saute till the onions become transparent. Add cooked beans and dal , sauté them for 3-5 minutes. If required garnish it with grated coconut.

Now Bassaru and Huruli kayi playa is ready.

Serve as gravy and side dish with rice and ragi mudde.



Special type of green chillies are used to make stuffed bajji : 10-15
Gram flour ( kadale hittu) : ¼ kg
Red chilli powder : 1 tea spoon
Rice flour : 1 table spoon
Salt to taste
Oil for deep fry
Baking soda : one pinch
Jeera powder : 2 table spoon
Salt : ½ tea spoon


Take green chillies which are used to make stuffed bajjis wash and dry them.

Take a green chilli, make a slit lengthwise in the middle, keeping the ends intact.

With a knife or a spoon remove the seeds, clean the insides and make space for stuffing.

Mix jeera powder and salt ,Fill up the gap with stuffing of all the green chillies one by one and keep them on a plate.

Mix gram flour, rice flour, red chilli powder, baking soda, salt and water and make a thick batter (more like dosa/pancake batter consistency)

Take stuffed green chilli one by one, dip them into batter , drop them gently into hot oil,

Deep fry them until they turn golden colour, Remove them with a slotted spoon and drain well on absorbent paper towels.

Serve them hot.

August 29, 2009



Beetroot : ¼ KG
Onions : 2 medium size chopped finely
Red chilli powder : 1 tea spoon
Oil : 2 table spoon
Groundnut powder : 2 table spoon
Mustard seeds- ¼ tsp
Curry leaves- a few
Coriander leaves- a few chopped finely
Oil : 2 table spoon
Cut Beetroot into small pieces and Pressure cook it with salt for 1 whistle.
Heat oil in a pan and add mustard seeds. When it splutters add onions and curry
Leaves. Saute till the onions become transparent.
Add beetroot , chillipowder and a small pinch of salt and fry it for 5 minutes.
Then add Groundnut powder and fry it for 2 minutes.
Finally add coriander leaves.
Serve hot with Chapathis.