Friday, July 5, 2019



Today's recipe is from my home State of Karnataka where we eat a lot of greens which are called Soppu in Kannada, the local language. For this dish, we use what we call "Sabsige Soppu" in Kannada. This is nothing but Dill Leaves which, as you know, have a flavour of their own.

Dill Leaves are called Suva Bhaji in Hindi and Shepu in Marathi/Konkani. They are used in different parts of the country.  Elsewhere in this blog you will find recipes for Moong Dal With Dill Leaves, Shepu Cha Dosa, and Akki Rotti With Dill Leaves.

"Kootu" is a side dish with vegetables and lentils. In this case, we have dill leaves, potato and toor  dal

I have adapted this recipe from Sabsige Soppu Kootu from Madhuri's blog MADaboutkitchen.  We tried this out and loved it with rotis.

  • Sabsige Soppu ( Dill Leaves), 1 bunch
  • Toor Dal, ( Split Pigeon Peas), 1/2 cup
  • Potato, 1 
  • Groundnuts, 1/4 cup
  • Jaggery, grated, 1 tsp 
  • Salt, to taste
To Be Ground To A Paste:- 
  • Urad Dal, ( Black Gram Dal), 1 tbsp
  • Green Chilli, slit, 1
  • Black Peppercorns, 1 tsp
  • Coconut Gratings, 1/4 cup
For the Seasoning: 
  • Mustard Seeds, 1 tsp
  • Dry Red Chillies, 2 ( broken into halves) 
  • Curry Leaves, a sprig
  • Oil, 2 tsp

Pluck the dill leaves from their stems, wash them well and finely chop them 
Wash, peel, and cut the potato into cubes
Wash the toor dal and cook it in a pressure cooker adding 1 cup of water along with the dill leaves, potato cubes, and groundnuts. Cook for 2 whistles or till the dal is done.
Allow the pressure cooker to cool
In a small pan, dry roast the urad dal, slit green chilli, and black peppercorns till the dal changes colour and the peppercorns start popping
Transfer the dry roasted ingredients to a small mixer jar, add the coconut gratings and grind to a fine paste adding just the required amount of water
Transfer the contents of the pressure cooker to a vessel and to this add the ground paste, salt, jaggery powder and 1 cup of water
Mix well and bring to a boil
Cook over medium flame, stirring from time to time, till the kootu thickens and gets a creamy texture
Heat 2 tsp of oil in the small pan and when it gets hot add the mustard seeds and when they splutter add the broken dry red chillies and curry leaves. Saute for a few seconds
Pour this seasoning on to the kootu
Serve the Sabsige Soppu Kootu along with rice or rotis

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