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.
Ingredients
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
For Tempering
1 to 2 – Dry Red Chilly
5 to 6 – Curry leaves
1 tsp – Mustard seeds
1 tbsp – Oil
Method
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.
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- 1 bunch – Sabsige Soppu / Dill leaves
- ½ cup – Toor Dal
- 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
- 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.
As always awesome clicks Madhuri, I love sabsige soppu and make kootu often , adding potato and peanuts is interesting would love to try that out
Thank you Jayasri. Amma always made it with potato and peanut. It tastes real good. Do try it ?