Massaru – Maseda (mashed) saru (a thin soup kind of gravy) is very popular among the ragi mudde loving Kannadiga people. I had read/heard about this so much, I wanted to give it a try. I am not sure if this is the traditional way of making massaru , because I have never tasted this before. This recipe is from a Kannada book. But I can say I absolutely loved it.
I am sending this to Srivalli’s curry mela .
Ingredients: 2 cups greens (any kind can be used. I used fenugreek) 1/2 cup any kind of lentils (I used toor dal ) (optional) 1 tea spn chana dal 1 tea spn urad dal 1/2 cup fresh/frozen coconut 1/2 cup onion 1 tea spn chopped garlic 1/2 tea spn mustard seeds 1/4 tea spn tamarind extract 4 green chillies 3-4 curry leaves Oil Salt
Method: Cook toor dal and greens in pressure cooker. Heat a little oil and fry chana dal , urad dal , coconut, onion, garlic for about 5-6mins. Grind it with dal and green mixture and green chilies. Cook with tamarind and salt. Heat little oil and add mustard seeds. When they start popping, add curry leaves. Add the seasoning to the gravy. Serve with ragi mudde . I serve it with rice also.
Serves : 3-4 Preparation time : 25mins
I have almost stopped making any deep fried dishes these days. But from my childhood, I have been great fan of anything deep fried. Even though not very often, aayi would make puris , vadas etc and my brother and I absolutely loved them. I miss those days so much. So some times I get a real craving for these deep fried goodness.
So after almost 3 months (last time I ate them when I was in India), I made puris . V loves them with his favorite amras . I had to finish some spinach that was in my refrigerator begging to be used. So I made these very delicious puris and we loved them.
Ingredients: 1 cup chopped spinach Wheat flour 1-2 green chillies 1″ ginger 1/2 tea spn cumin seeds Oil Salt
Method: Cook in spinach in water for about 3-4mins. Do not add too much water, just add enough for cooking the spinach. Grind the spinach with chillies, ginger, salt and cumin seeds. If required, add the water used for cooking the leaves, but do not make it too watery. Add the paste to wheat flour and make into a stiff dough. Roll puris and deep fry them. (More details about making puris ). Serve hot.
Serves : 3-4 Preparation time : 30mins
