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.
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
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