Sabsige Soppu or Dill leaves has a very strong distinct smell to it. If you like the smell you will love this leaf in a lot of dishes. It is specially used in Sabsige soppu rotti, Ambode, Sabsige soppu rice and Kootu.
Sabsige soppu kootu which is native to Karnataka, is a coconut based curry. Kootu is a curry which uses black pepper spice and always has ground masala in it. It is a great accompainment with roti and rice.
1 bunch – Sabsige Soppu / Dill leaves
1/2 cup – Toor Dal
1 no – Potato , medium sized, chopped into 1/2 inch cubes.
1/4 cup – Peanuts
1 tsp – Jaggery powder ( optional)
Salt to taste
For the Paste
1/4 cup – Fresh grated coconut
1 tsp – Black pepper
1 tbsp – Urad dal
1 no – Green chilly
1 to 2 – Dry Red Chilly
5 to 6 – Curry leaves
1 tsp – Mustard seeds
1 tbsp – Oil
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.
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.
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