Upsaaru recipe | How to make upsaru | Two in one gravy and curry recipe from Karnataka | Vegetables and lentils gravy recipe
By Latha on May 6th, 2016
Upsaaru recipe explained with step by step pictures. Upsaaru or upsaru is a two in one gravy and curry (sabji) recipe served as an accompaniment with ragi mudde (ragi balls) or rice. Upsaaru or upsaru is very popular in southern part of Karnataka like Bangalore, Mysore, Mandya, Hassan, Tumkur and Kolar region.
First time I tasted this tasty upsaaru or veggies and lentils sambar in my friends house who lives in Mysore. As usual I did not forget to ask the recipe. And Saroja aunty will explain the recipes so well with proper measurement and tips..., we can never fail. Samething with upsaaru also. It turned out so well and I felt.., oh so lucky I am for not missing such a tasty food in my life. She has also shared bassaru and huruli kalu bassaru recipes with me.
I do not know why is the name upsaaru.., but "uppu" translates to salt and "saaru" translates to rasam or sambar in kannada language. And to prepare this two in one gravy+curry recipe you can use any green leaves except fenugreek or methi leaves or you can use any vegetables like cabbage, beans, ridgegourd etc., Veggies and lentils are cooked together and the stock is used to prepare the gravy or rasam or upsaaru. And remaining cooked veggies and lentils are tempered to prepare curry.
Generally Karanataka means people will think of Udupi sambar, Udupi rasam or Udupi cuisine. But I feel these recipes are equally tasty and more healthy as compared to udupi cuisine. Even though basically we follow udupi cuisine in my family or in our community. Any way do give a try and let me have your feedbacks.
If you are looking for more gravy recipes then do check my ragi mudde, Majjige huli, yellow cucumber sambar, tomato rasam, shunti thambuli, menthe huli and okra sambar recipes.
Preparation time: 10 min
Cooking time: 30 min
Serves: 4
Main Ingredients: (measuring cup used = 240ml)
- 1 bunch leaves or 250gm vegetables (any leaves except methi (fenugreek leaves) and any vegetable like cabbage, beans or ridgegourd)
- 1/4 cup toor dal
- 1/4 cup green gram or any other gram (optional - if not using increase toor dal by 1/4 cup)
- 2 - 4 green chillis (this recipe is supposed to be very spicy)
- Salt as per your taste
Ingredients for gravy or rasam: (measuring cup used = 240ml)
- 1 onion chopped
- 10 cloves of garlic peeled and chopped
- 1 tomato chopped
- 1/2 gooseberry sized tamarind
- 1/4 cup grated coconut
- 1 tsp jeera / cumin seeds
- 4 - 5 seeds black pepper
- coriander leaves
- Salt as per your taste
Ingredients for tempering the gravy or rasam:
- 1 red chilli
- 5 - 6 curry leaves
- 1/2 tsp mustard seeds
- 2 tsp cooking oil
Ingredients for curry:
- 1 red chilli
- 1 tsp urad dal
- 1 tsp gram dal / chana dal
- 5 - 6 curry leaves
- 1/2 tsp mustard seeds
- 1 onion
- 1 - 2 green chilli (optional)
- 2 tbsp grated coconut
- 2 tbsp finely chopped coriander leaves
- 2 tsp cooking oil
Instructions for making upsaaru or upsaru:
- Take toor dal and green gram in a pressure cooker and rinse.
- Add in chopped green leaves or vegetables. Add in green chillis and salt.
- Add in required water. Make 2 - 3 whistles. You can also cook using open pot method but it will take more time.
- Now take out the green chillis and 2 tbsp of the cooked vegetable and dal mixture and keep it aside. (we need it while grinding masala for upsaaru).
- Drain the vegetable and lentils stock or water completely and keep it aside.
- In a frying pan add in a tsp of oil and fry chopped onion and garlic until raw smell is gone.
- Keep all other ingredients like tomato, coconut, coriander leaves, cooked green chilli + 2 tbsp cooked mixture, cumin seeds, black pepper and tamarind.
- Transfer everything into a blender or mixer grinder including the fried onion and garlic.
- Grind until smooth using required water.
- Take a wide pan and prepare tempering using oil, red chilli, curry leaves and mustard seeds.
- Add in ground masala and fry until raw smell is gone or fry for 1 - 2 minutes.
- Add in water as per your desired consistency, adjust the salt and bring to boil. Upsaaru is ready. Close the lid and keep it aside.
- Now prepare curry, take another pan and prepare tempering using oil, mustard seeds, urad dal, gram dal, red chilli, green chilli and curry leaves.
- Add in chopped onion and fry until soft.
- Add in drained cooked vegetable (leaves) and lentils mixture. Mix well.
- Adjust salt. Add in grated coconut and coriander leaves. Mix well.
- Serve upsaaru (gravy) and palya (curry) along with rice or ragi mudde. And enjoy the healthy and droolworthy food.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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