1 no – Potato , medium sized, chopped into ½ inch cubes.
¼ cup – Peanuts
1 tsp – Jaggery powder ( optional)
Salt to taste
For the Paste
¼ cup – Fresh grated coconut
1 tsp – Black pepper
1 tbsp – Urad dal
1 no – Green chilly
For Tempering
1 to 2 – Dry Red Chilly
5 to 6 – Curry leaves
1 tsp – Mustard seeds
1 tbsp – Oil
Instructions
Wash and clean the leaves well. Chop them finely
Wash toor dal and soak it for 15minutes. Put that in a pressure cooker. Add the leaves, peanuts and potato and add 1 cup water and cook it till the dal cooks. Till the cooker gives out 2 whistles.
In the meantime, dry fry the urad dal, green chilly and pepper. Urad dal has to just turn gold in colour and pepper should start popping. Add this to a grinder jar along with coconut and grind into a fine paste.
Once the cooker has cooled, open the lid, add the ground paste, salt, jaggery powder and a cup of water and boil it till it reaches a creamy consistency.
For tempering, heat oil in a pan. Add mustard seeds. Let it crackle. Add red chillies and curry leaves and pour it over the kootu.
Serve it hot with rice or roti with a dollop of ghee over it.
Recipe by MADaboutkitchen at https://madaboutkitchen.in/sabasge-soppu-kootu-dill-leaves-curry/