SABSIGE SOPPU KOOTU / DILL LEAVES KOOTU RECIPE / DILL LEAVES CURRY
Ingredients
- 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
Instructions
- 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 .