Having lived in Bangalore (Bengaluru) for about 25 odd years my mom is quite familiar with the cuisine. This one comes right from there.
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| Murungakeerai Basaaru |
Ingredients (Serves 3-4)
Drumstick leaves two handfuls of leaves or one large cup ( make sure to use only the leaves) rinse them in cold water to rid of dirt.
Onions 2 nos (medium sized)
Tomatoes 2 nos (chopped medium sized)
Garlic 2 nos (whole bulbs)
Coconut 1 piece (wedge of lemon size)
Asafoetida 1/4 tsp (perungayam)
Tamarind juice 1/4 cup
Mustard seeds 2 tsp
Dried whole chilly 1 no
Urad daal 2 tsp
Chilli Powder ½ tsp
Curry Chilli Powder 1 tsp
Water 2 cups
Turmeric Powder 1 pinch
Oil 3-4 tbsp
Salt to taste
Preparing Tamarind Juice
Take tamarind about the size of table tennis ball, soak in half cup of warm water with half spoon of salt for five minutes. Squeeze the pulp out and take the juice alone.
Preparing Garlic and Onion Paste
Now burn the garlic bulbs and 1 ½ onion (without peeling) over the stove till they are roasted. Grind them with coconut with a wee bit of water to make them into a paste.
Preparing the Basaaru
Take a small pressure cooker, add oil to it and when its hot enough add the mustard seeds, dried chilli (cut into 2 pieces) and urad daal. Then add half onion chopped and the tomatoes, saute it until the onions turn translucent. Add the asafoetida powder and sauté it further. Now add the rinsed leaves and saute until the leaves are cooked. Add the chilli powder, curry chilli powder, a pinch of turmeric powder and 1tsp of salt. Cook until the raw chilli smell goes away. Then add the tamarind juice and the burnt onion, garlic paste, add a cup of water. Close the lid and put the pressure weight on, wait for one whistle and turn it off.
Serve it hot with white rice/ ragi balls and accompany with appalam.
