I tried this recipe today and it was delicious! I had been looking for a good bas saar recipe for quite sometime, and finally decided to try yours today. I made a few changes though. I remembered a friend’s mom used to add whole corriander seeds, whole red chillis and a few fenugreek seeds to the onions while frying them. I did the same. The corriander seeds when ground into a paste give a wonderful aroma.
Thanks for the great recipe!

Excuse my silly question, but what do you usually eat this with? As a soup with lets say rice noodles or croutons ? Or as a gravy base for vegetable stews?

Shilpa: Sorry, I forgot to mention it. This is served as a gravy with rice or ragi mudde.

Shilpa: Thanks for clarifying about the Saru Lakshmi. I really needed feedback from someone who has actually seen the authentic saru .

Oh, and “kushil narlu lashil chatni” of course!

Shilpa: Hahahaha…looks like you really loved that “kushil narla lashil chutney )”. I can’t beleive you still remember that. If you think properly, I am sure you will remember few more Konkani words .

Either “stock” or “broth” can be used for an English translation, as they are both defined quite similarly. However, there is a subtle difference in usage: When cooking, either word(as well as the word “base”, meaning “foundation”) is used to mean the liquid that is flavoured with meat, vegetables, grains, legumes, etc, but… when dining upon a bowl of something prepared, it is more common to use the word <i>broth</i> to describe it. So…for example, one would say “Isn’t this broth delicious? It was made using a vegetable stock/broth/base”

Ain’t English grand?

Shilpa: Thanks Pelicano, so my translation is good?? Its a broth made of stock?? .
English grand?? no comments sorry… But surely I am learning day by day.

Shilpa: Lakshmi, yes, it was thicker than saaru. Thats why I mentioned gravy. The onions, coconut gave it a thickness. I have mentioned the pulses while grinding in the introduction. I will mention it in recipe also, thanks.