Bas Saaru is a quintessential South Indian tamarind-based rasam that perfectly balances tangy, spicy, and aromatic flavors. This simple yet flavorful dish is a staple in many households, often served alongside steamed rice or enjoyed as a comforting soup.
What sets Bas Saaru apart is its rustic authenticity—prepared with minimal ingredients yet delivering maximum taste, it embodies the heart of traditional Karnataka cuisine. Whether you’re a seasoned cook or a beginner eager to explore regional Indian recipes, this Bas Saaru recipe will guide you through every step with ease and clarity.
In this post, we’ll uncover why Bas Saaru deserves a place in your culinary repertoire, provide a detailed ingredient list, and walk you through the preparation process. Plus, you’ll get handy tips, nutrition facts, and delicious serving suggestions to truly appreciate this classic dish.
Let’s dive into the world of Bas Saaru and bring a bowl of warmth to your table!
Why You’ll Love This Recipe
Bas Saaru is loved for its simplicity and soul-satisfying flavors. It’s a dish that requires very few ingredients but offers a burst of tangy, spicy goodness in every spoonful.
This recipe is perfect for anyone seeking a light, comforting meal that’s easy on the stomach yet rich in traditional tastes.
Additionally, Bas Saaru is incredibly versatile—it can be enjoyed as a tangy soup or poured over steaming hot rice for a wholesome meal. It’s naturally vegan and gluten-free, making it suitable for a variety of dietary preferences.
The quick cooking time and minimal prep make it an ideal choice for busy weeknights or when you want a taste of authentic South Indian cuisine without hassle.
If you enjoy dishes like this, you might also love our Vegan Dinners Recipes for Easy and Delicious Meals or try out Best Vegetable Curry Recipe for Rice That Tastes Amazing for a full South Indian feast.
Ingredients
- Tamarind pulp: 1 tablespoon (soaked and extracted)
- Water: 2 cups
- Tomato: 1 medium-sized, finely chopped (optional but recommended)
- Green chilies: 2, slit or chopped
- Garlic cloves: 3-4, crushed
- Mustard seeds: 1 teaspoon
- Cumin seeds: 1 teaspoon
- Asafoetida (hing): 1/4 teaspoon
- Dried red chilies: 2
- Curry leaves: 8-10 fresh leaves
- Coriander powder: 1 teaspoon
- Black peppercorns: 1/2 teaspoon, crushed or ground
- Salt: to taste
- Fresh coriander leaves: 2 tablespoons, chopped (for garnish)
- Oil or ghee: 1 tablespoon (preferably coconut oil or mustard oil for authentic flavor)
Equipment
- Medium saucepan or pot
- Small bowl (for soaking tamarind)
- Mortar and pestle or spice grinder (for crushing spices)
- Knife and chopping board
- Measuring spoons
- Wooden spoon or ladle
- Serving bowl
Instructions
- Prepare tamarind water: Soak about a small lemon-sized ball of tamarind in warm water for 10-15 minutes. Once soft, squeeze and extract the pulp into a bowl. Strain to remove fibers and seeds, reserving about 1 cup of tamarind water.
- Mix the base: In your saucepan, add 2 cups of water along with the prepared tamarind water. Add the finely chopped tomato, green chilies, crushed garlic, coriander powder, black pepper, and salt. Stir well.
- Cook the mixture: Bring this tamarind mixture to a boil. Reduce the heat and let it simmer for 10-12 minutes until the tomato softens and the flavors meld together.
- Prepare the tempering (tadka): In a small pan, heat the oil or ghee over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, dried red chilies, asafoetida, and curry leaves. Sauté for a few seconds until aromatic.
- Combine tempering with rasam: Pour the hot tempering over the simmering tamarind rasam. Stir well and simmer for another 2-3 minutes. Adjust salt if needed.
- Garnish and serve: Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot with steamed rice or enjoy it as a flavorful soup.
Tips & Variations
Tip: Use freshly ground black pepper and coriander powder for the best aroma and flavor. Pre-ground spices can sometimes lack the punch.
Variation: Add cooked toor dal (pigeon peas) or moong dal to enrich the rasam, making it more hearty and nutritious.
Tip: If you prefer a milder dish, reduce the number of green chilies or remove the seeds before adding.
Variation: For a twist, try adding a pinch of jaggery to balance the tanginess, or experiment with adding a small amount of grated coconut in the tempering.
Nutrition Facts
| Nutrient | Amount per Serving (1 cup) |
|---|---|
| Calories | 70 kcal |
| Carbohydrates | 15 g |
| Protein | 2 g |
| Fat | 2.5 g |
| Fiber | 3 g |
| Sodium | 450 mg (varies by salt added) |
Serving Suggestions
Bas Saaru is traditionally served hot with steamed white rice and a dollop of ghee on top for extra richness. It pairs wonderfully with South Indian staples like vegetable sambar or coconut chutney.
You can also enjoy Bas Saaru as a light, tangy soup to warm up during cooler evenings or when you’re feeling under the weather. Add a side of crispy papad or roasted peanuts to complete the meal.
Conclusion
Bas Saaru is more than just a dish—it’s a celebration of simplicity and authentic South Indian flavors. With its tangy tamarind base, spiced tempering, and fresh herbs, it offers a comforting and nourishing experience that can be enjoyed any day of the week.
This recipe showcases how a handful of humble ingredients can come together to create something truly special and soul-satisfying.
Whether you’re looking to add more regional Indian dishes to your cooking repertoire or simply crave a light, flavorful meal, Bas Saaru is an excellent choice. Don’t forget to explore other delicious recipes like Backpacking Dehydrated Vegan Meal Recipes for Easy Camping or the Veg Grilled Sandwich Recipes That Are Quick and Delicious to keep your meal planning exciting and diverse.
Happy cooking and enjoy this beautiful taste of Karnataka!
📖 Recipe Card: Bas Saaru
Description: Bas Saaru is a simple, tangy South Indian rasam made with tamarind and spices. It is commonly served as a light soup alongside rice.
Prep Time: PT10M
Cook Time: PT20M
Total Time: PT30M
Servings: 4 servings
Ingredients
- 1 lemon-sized tamarind ball
- 2 cups water
- 1 medium tomato, chopped
- 1/4 teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 dried red chilies
- 1/2 teaspoon black peppercorns
- 1/4 cup chopped coriander leaves
- 1 tablespoon ghee
- Salt to taste
Instructions
- Soak tamarind in 1 cup warm water for 10 minutes and extract the juice.
- In a pot, add tamarind juice, remaining water, chopped tomato, turmeric, and salt.
- Bring to a boil and simmer for 10 minutes.
- In a small pan, heat ghee and add mustard seeds, cumin seeds, dried red chilies, and peppercorns.
- When seeds splutter, pour the tempering into the simmering rasam.
- Add chopped coriander leaves and mix well.
- Serve hot with steamed rice.
Nutrition: Calories: 60 kcal | Protein: 1 g | Fat: 3 g | Carbs: 7 g
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