Sambar,Rasam,Gojju & Dal



Sabsige Soppu Kootu Recipe | How to do Sabsige Soppu Kootu | Dill leaves kootu recipe with step by step photo | Dill leaves kootu recipe | Dill leaves kootu recipe


Being from Karnataka , i want ” Cook with Smile ” to be one stop destination for most of the Karnataka cuisine . So today i’ll share recipe of one more authentic Karnataka Dish ” Sabsige Soppu Kootu  ” ie Karnataka Style Dill Leaves Curry recipe . Kootu is basically coconut and lentil based curry with a peppery flavor .

Though its made throughout South India , recipe in each region is different . This dish is prepared in and around Bengaluru and Mysuru region. Kootu is a delicious alternate to sambar is packed with nutrients  and is easy to make.Tastes perfect with hot rice accompanied with some ghee . There are many types of different kootu i have shared before like Snake Gourd kootu , Pumpkin Kootu , Cabbage Kootu , Mixed vegetable kootu etc and today it’s another variety Sabsige Soppu Kootu .

In karnataka , dill leaves stir fry (without tuvar dal ) is one of the most common dish served to a new mom as its known to aid lactation .When i too was in that phase, almost daily i was served this sabzi along with pepper rasam and other dishes and not even 1 day i got bored eating it .. just enjoyed every bite if it … the aroma when fresh dill leaves are getting cooked itself is so tempting…

Hmm…. I love dill leaves ambode , dill leaves rotti , dill leaves idli etc Addition of dill leaves makes each dish very healthy , enhances the flavour and taste .

Similarly .. in this dish .. The combination of dill leaves, dal tastes and smells just wonderful. Without much talks , let’s get started with this easy recipe….

Few points to note while making Sabsige soppu kootu : 

  1. Instead of sabsige soppu ( Dill Leaves ) .. you can use mixed veggie or which ever is available
  2. Dont skip pepper  . It enhances taste .
  3. Typically tamarind is not added to this curry . however if you want can add little


Smitha Kalluraya
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine karnataka
Servings 4 People


  • 1 big bunch Dill leaves/ sabsige Soppu
  • 3/4 cup Split Pigeon peas/ Tuvar dal
  • 1/4 cup Peanut, can plus or minus this quantity
  • a big pinch Turmeric
  • small amla size Jaggery
  • Salt to taste

To roast and grind

  • 1.5 tbsp Urad dal
  • 1 tbsp Bengal Gram / Chana Dal
  • 1.5 tbsp Coriander Seeds Dhania
  • 1/4 tsp Fenugreek seeds/ methi
  • 1/2 tsp Poppy seeds / khus khus
  • 1/2 tsp Rice
  • 1 tsp Black peppercorn
  • 5-6 nos Red Chilli
  • few Curry Leaves
  • 1/4 cup fresh coconut, Grated

For Tempering

  • 1 tbsp Oil/ Ghee
  • 1/2 tsp Mustard seeds
  • 1 no Red Chilli, broken to pieces
  • few Curry Leaves


  • Clean and Wash Toordal and groundnut . Add a big pinch of haldi and pressure cook them together for 3-4 whistles
  • Meanwhile , clean and chop dill leaves . Chop dill leaves finely .
  • Transfer the chopped dill leaves to a vessel . Add some water and cook till soft .
  • Add pressure cooked dal and peanut to the cooked dill leaves .
  • Take a small kadai or pan . Add a tsp of oil and fry all the ingredients under ‘to grind’ category except coconut and poppy seeds . When other ingredients are crisp .. add poppy seeds .. mix and switch off . Do not fry coconut. Grind the fried masala with coconut and little water to make smooth paste.
  • Transfer the ground masala paste to the vessel having cooked dal and dill leaves. Add water to get desired consistency.Add salt, jaggery and mix .
  • Bring kootu to boil . Taste test . Now heat oil in kadai and temper with the ingredients mentioned and add it to the kootu and stir well.
  • That's it simple Sabsige Soppu kootu is ready to serve. Enjoy it with hot rice drizzled with few drops of ghee .

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