Sambar,Rasam,Gojju & Dal


dill leaves rasam

Bassaru Recipe with step by step photos | How to do Karnataka style Bassaru | Dill leaves Rasam Recipe

dill leaves rasam

Being from Karnataka, I want ” Cook with Smile ” to be a one-stop destination for most of the Karnataka cuisine. So today I’ll share a recipe of one more authentic Karnataka Dish ” Bassaru “. Bassaru means ” Basida + Saaru – Strained Water + Rasam “. Basically, it is a type of rasam where in tuvar dal and greens/veggies are cooked together and strained to get a very flavorful broth ,which is later boiled with freshly roasted ground spices.  The separated dal and greens/veggie mix is used to make a stir fry. Spicy Bassaru, palya, little ghee, Ragi Mudde / Rice is one awesome combination…. a healthy meal in itself !!!

Though one can make bassaru with mixed greens / Dill leaves / Flat beans / Horse gram/cabbage/ridge curd etc , the chosen one for today is my family favourite Dill leaves. Dill leaves are known as sabsige soppu in Kannada, shepu or suva bhaji in Hindi. Dill leaves is very healthy and very aromatic. But the flavour of dill leaves reduces the longer it is cooked. So to retain its full flavour and aroma, don’t overcook it. Bassaru made from fresh dill leaves are so aromatic that your neighbour will surely know what’s cooking in your kitchen. ( you can also check masoppu recipe )

Few simple points to note while this Bassaru are as follows :

  1. In the above, I have used dill leaves and tuvar dal to make bassaru . Instead, you can use any lentil or mixed greens / flat beans/ horse gram etc
  2. Basically, this rasam is spicy. You can adjust accordingly.
  3. This rasam tastes good when fresh. and Surprisingly, it tastes best the next day

I’ve split the recipe into 2 parts so that the post doesn’t become too long .. today I’ll share Dill leaves rasam ( bassaru recipe ) and palya recipe ( The separated dal and dill mix ) i have shared in another post  ( check out dill leaves stir fry recipe here  ) . Here we go…

dill leaves rasam


Smitha Kalluraya
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish
Cuisine karnataka
Servings 4 serving


  • 2 Big bunchs Dill leaves( sabsige Soppu ),
  • 3/4 cup Tuvar Dal
  • 1 - 2 slit Green Chilli
  • 1/2 tsp Turmeric
  • lemon size Tamarind, soaked in water
  • Salt, to taste
  • Coriander leaves

To grind ( Masala )

  • 1 tsp Pepper
  • 1 tsp Poppy seeds / khus khus
  • 1 medium sized onion, ; diced
  • 3 - 4 tbsps coconut, ; grated
  • 2 tsp Rasam powder


  • 1 - 2 tsps Ghee
  • 1 tsp Mustard seeds
  • 2 - 3 flakes Garlic, cut to pieces
  • few Curry Leaves


  • Wash and cook tuvar dal in cooker such that it's about 75 % cooked.
  • Meanwhile clean and chop dill leaves.
    how to do dil leaves rasam
  • In a wide vessel, keep to cook chopped dill leaves and partially cooked Dal. Cook until dal is done but still firm and separate. By this time dill leaves too would be done.
  • Drain the cooked dal and dill leaves using a colander. Save the broth for making rasam. keep aside the dal and dill leaves mix to make a stir fry later.
  • Now let's prepare the masala. Dry roast pepper. When you are about to switch off add poppy seeds, saute and switch off.
  • In a mixer jar, take grated coconut, diced onion, roasted pepper + poppy seeds and rasam powder. Add some water and grind to a smooth paste.
  • dill leaves rasam
  • Next to the dill leaves broth ( water ) add ground masala, slit green chilli, salt and tamarind pulp. Keep on flame to boil. Mix well and add water to get the desired consistency.
    make uppsaru
  • Allow it to boil. Switch off. Garnish with chopped coriander leaves.
  • Finally, prepare the tempering. Take a small Kadai . Add ghee, mustard seeds, garlic. Allow the mustard to splutter . Switch off.Add curry leaves and pour it over bassaru .
  • Serve hot bassaru with steamed rice or ragi mudde .Healthy , easy and yummy .. Isn't it ??? Stay tuned .. Part 2 of this here... 🙂
    sabsige soppu bassaru
  • make sabsige soppu rasam

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  • Reply
    February 23, 2015 at 3:19 pm

    the rasam looks so yumm and flavourful

  • Reply
    marudhus kitchen
    February 23, 2015 at 3:38 pm

    wonderful rasam using dill leaves…flavourful

  • Reply
    Prathima Ram
    February 23, 2015 at 4:19 pm

    looks yummy !11

  • Reply
    February 24, 2015 at 2:54 am

    I was so impressed with the recipe that you’ve shared and i want to see more of your recipes .Please keep posting. You can also visit my site. Thank

  • Reply
    Beulah Arun
    February 24, 2015 at 3:53 am

    Looks great!

  • Reply
    Ramya Venkateswaran
    February 24, 2015 at 4:04 am

    lovely flavor.i did not give a try in dill leaves.will sure try it

  • Reply
    Rafeeda AR
    February 24, 2015 at 5:56 am

    Such a lovely recipe… must have smelled great!

  • Reply
    Gayathri Shriram
    March 11, 2015 at 11:24 pm

    Just made it… Smells and tastes delicious ! Question: how do you make this with horse gram? You cook the horse gram and add it to the Rasam?

  • Reply
    November 30, 2015 at 5:18 pm

    My all time fav ????

  • Reply
    November 30, 2015 at 5:21 pm

    U cook the horse gram n strain it in a colander. It shd not become very mushy. Rewt same procedure as above except that I add little cooked dal/ horsegram while grinding masala so that the rasam become lil thick enough to have it with ragi balls.

  • Reply
    Jyothi B
    December 2, 2015 at 3:38 pm

    I tried it, rasam tasted awesome

  • Reply
    April 3, 2016 at 10:44 am

    Do you also use toor dal while making it with horsegram. I live abroad and can’t wait to prepare this. I have tried many ofnyour recipes and they have come out v well.thanks in advance

  • Reply
    Smitha Kalluraya
    April 3, 2016 at 11:26 am

    No .. wen doing with horsegram.. no need to add toor dal

  • Reply
    July 20, 2016 at 9:42 am

    Bassaru tasted awesome .Heard we can do the same using beans / cluster beans. Do we use tuvar orchanna dal? Archana

  • Reply
    Smitha Kalluraya
    July 22, 2016 at 5:43 am


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