Mashed green gravy(Massaru)


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

23 thoughts on “Mashed green gravy(Massaru)”

  1. Hi Shilpa,

    Greetings!!! I like your website a lot and am a frequent visitor :). You have real interesting recipes.

    Uninvited visitor u can say :D. Just wanted to share you this info, we prepare this curry little different.

    You can use combination of greens, which actually tastes better. We usually prefer combination of greens, dill leaves, amaranath leaves, methi leaves and then prominantly spinach (little coriander leaves also for flavour). Spinach adds taste to this curry. Just boil onion, Green chillies, garlic pods, tomatoes along with greens and Tur dal. (You may substitute tamarind with tomatoes). Once it cools down, grind the greens, dal, grated coconut, little curry poweder (very little just to thicken the gravy). You may leave little dal as such if you like or grind whole of the dal. Boil ground mixture and season it. Enjoy hot with ragimudde or rice. Try this version and let me know if u like it.

    I have tried many of your recipes and have liked them a lot.

    Thanks, Take care

  2. My husband had a lot of this combination as a child when they were in Mangalore for a short time and he used to go on and on about it.
    I managed the ragi mudde from his descriptions and some recipes, but could never replicate the saaru from what he said, thanks for this recipe, now I will!

  3. This dish is new to me…Looks healthy and delicious…..I am big fan of ur website and am a frequent visitor :).You have really very interesting and yummy recipies:))

  4. cool recipe shilpa…..i love raagi mudde…..and the saaru is very inviting! hey is this bussaru that we call in bangalore?

    Shilpa: I don’t know Veda. But I have another recipe on the site for bassaru which is slightly different than this.

  5. Hi Shilpa

    Isnt Fenugreek too bitter that too 2 cups?

    you sure it is not a TYPO?
    “2 cups greens (any kind can be used. I used fenugreek)”

    Shilpa: I just liked it that way Bee. You can use any other greens or some combination of greens.

  6. Nice one Shilpa. Reminded me of a Sabbasige Soppina Saru that my friend used to bring for lunch back in B’lore. Her’s was like this, but no coconut & onion. Also, abt the curry name you asked yest, am not sure what its called in Kannada.

  7. Hai Shilpa , i’m Punitha, it is a different and healthy dish, tastes too good. Thank you , please keep it up….

  8. This recipe is new to me. We make something a bit thicker in consistency and a bit different called keerai molagootal with amaranth leaves.

  9. Interesting dish Shilpa, I have only had chutneys with mashed greens I think… this sounds like a great idea! My new resolution is to eat more cooked greens… so this will come handy 🙂

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