Karnataka Style Bassaru Recipe - Dill flavored Coconut Rasam
A vegetarian Karnataka recipe with arhar dal (split toor dal), dill leaves, poppy seeds - roasted. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
11 steps- 1
We begin making the Karnataka Style Bassaru Recipe (Dill flavored Coconut Rasam Recipe) by pressure cooking the toor dal with 2 cups of water in a pressure cooker, add a little salt as well
arhar dal (split toor dal)(1 cup)dill leaves(1/2 cup)fresh coconut - grated(4 tablespoon)sprig dill leaves - for garnish(2) - 2
Cook for about 2 whistle
- 3
Allow the pressure to release naturally
- 4
Then once done, open the cooker add in the dill leaves, and add about 1/2 cup of water and pressure cook again for about 1 whistle
dill leaves(1/2 cup)sprig dill leaves - for garnish(2) - 5
Once done, wait for the pressure to release naturally, open the cooker, drain all the water into a sauce pan
- 6
In a mixer jar combine, poppy seeds, peppercorns, onion, dry red chillies and coconut, grind into a fine paste
poppy seeds - roasted(2 tablespoon)whole black peppercorns - roasted(1 tablespoon)onion - chopped(1)dry red chillies(4)fresh coconut - grated(4 tablespoon)mustard seeds(1 teaspoon) - 7
Add this ground mixture into the drained water and keep it on the stove
- 8
Let it simmer for at least 20 minutes
- 9
Now to make the temper, heat a tadka pan over medium heat, add some oil add the mustard seeds, curry leaves and allow them to splutter, add garlic and keep it going for 30 seconds
dill leaves(1/2 cup)poppy seeds - roasted(2 tablespoon)cloves garlic(4)mustard seeds(1 teaspoon)sprig dill leaves - for garnish(2) - 10
Turn off the flame and pour it over the rasam and serve
- 11
Serve the Karnataka Style Bassaru Recipe (Dill flavored Coconut Rasam Recipe) along with Steamed rice, and different palyas like Kuruku Kaalan Recipe (Raw Bananas in Coconut Curry) or Manjal Poosanikai Sambar Recipe (Yellow Pumpkin in Toor Dal Recipe)
arhar dal (split toor dal)(1 cup)dill leaves(1/2 cup)fresh coconut - grated(4 tablespoon)sprig dill leaves - for garnish(2)
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Karnataka Style Bassaru Recipe - Dill flavored Coconut Rasam
A vegetarian Karnataka recipe with arhar dal (split toor dal), dill leaves, poppy seeds - roasted. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
11 steps- 1
We begin making the Karnataka Style Bassaru Recipe (Dill flavored Coconut Rasam Recipe) by pressure cooking the toor dal with 2 cups of water in a pressure cooker, add a little salt as well
arhar dal (split toor dal)(1 cup)dill leaves(1/2 cup)fresh coconut - grated(4 tablespoon)sprig dill leaves - for garnish(2) - 2
Cook for about 2 whistle
- 3
Allow the pressure to release naturally
- 4
Then once done, open the cooker add in the dill leaves, and add about 1/2 cup of water and pressure cook again for about 1 whistle
dill leaves(1/2 cup)sprig dill leaves - for garnish(2) - 5
Once done, wait for the pressure to release naturally, open the cooker, drain all the water into a sauce pan
- 6
In a mixer jar combine, poppy seeds, peppercorns, onion, dry red chillies and coconut, grind into a fine paste
poppy seeds - roasted(2 tablespoon)whole black peppercorns - roasted(1 tablespoon)onion - chopped(1)dry red chillies(4)fresh coconut - grated(4 tablespoon)mustard seeds(1 teaspoon) - 7
Add this ground mixture into the drained water and keep it on the stove
- 8
Let it simmer for at least 20 minutes
- 9
Now to make the temper, heat a tadka pan over medium heat, add some oil add the mustard seeds, curry leaves and allow them to splutter, add garlic and keep it going for 30 seconds
dill leaves(1/2 cup)poppy seeds - roasted(2 tablespoon)cloves garlic(4)mustard seeds(1 teaspoon)sprig dill leaves - for garnish(2) - 10
Turn off the flame and pour it over the rasam and serve
- 11
Serve the Karnataka Style Bassaru Recipe (Dill flavored Coconut Rasam Recipe) along with Steamed rice, and different palyas like Kuruku Kaalan Recipe (Raw Bananas in Coconut Curry) or Manjal Poosanikai Sambar Recipe (Yellow Pumpkin in Toor Dal Recipe)
arhar dal (split toor dal)(1 cup)dill leaves(1/2 cup)fresh coconut - grated(4 tablespoon)sprig dill leaves - for garnish(2)
Rate this recipe
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