Friday, July 23, 2021

ಸೊಪ್ಪಿನ ಸಾರು | Mixed Green Leaves Curry


Soppina saaru (ಸೊಪ್ಪಿನ ಸಾರು) is a traditional Karnataka style recipe. It is an ideal curry to be served with hot steamed rice or mudde (ragi balls) for lunch and dinner. It is easy & simple to prepare and can be made with any choice of mix green leaves by following the same procedure.

I'm using fresh spinach (ಪಾಲಕ್ ಸಪ್ಪು), fenugreek leaves (ಮೆಂತ್ಯ ಸಪ್ಪು), dill leaves (ಸಬ್ಬಸಿಗೆ ಸಪ್ಪು) and mountain spinach (ಚಕೋತ ಸಪ್ಪು) for this recipe.

 

Ingredients

 

For cooker

  1. Toor dal - 3/4 cup, washed
  2. Water - as needed
  3. Cooking oil - a little
  4. Turmeric powder - 1/2 tsp
  5. Spinach (ಪಾಲಕ್ ಸಪ್ಪು) - 1/2 bunch, cleaned & washed
  6. Mountain Spinach (ಚಕೋತ ಸಪ್ಪು) - 1/2 bunch, cleaned & washed
  7. Fenugreek leaves (ಮೆಂತ್ಯ ಸಪ್ಪು) - few, cleaned & washed
  8. Dill leaves (ಸಬ್ಬಸಿಗೆ ಸಪ್ಪು) - few, cleaned & washed
  9. Onion - 1, chopped
  10. Tomatoes - 2, chopped
  11. Green chilies - 8
  12. Garlic - 15 pods
  13. Salt - as per taste

 

For tempering

  1. Cooking oil - 2 tbsp
  2. Mustard seeds - 1/2 tsp
  3. Cumin - 1/2 tsp
  4. Curry leaves - few
  5. Dry red chilies - 2 no, chopped
  6. Onion - 1, finely chopped

 

Direction / Method

  1. Take a pressure cooker, add 1.5 glasses of water, 3/4 cup of washed toor dal, a little cooking oil, and 1/2 tsp of turmeric powder.
  2. Close the pressure cooker and cook it until 2 whistles on a medium flame.
  3. After 2 whistles, turn off the flame and let the pressure cooker cool down completely.
  4. Open the lid after the cooker has cool down completely.
  5. Give a mix and check if the dal is cooked well. Make sure that the dal is cooked well and soft.
  6. Add 1/2 bunch of cleaned & washed spinach (ಪಾಲಕ್ ಸಪ್ಪು), 1/2 bunch of washed mountain spinach (ಚಕೋತ ಸಪ್ಪು), few cleaned & washed dill leaves (ಸಬ್ಬಸಿಗೆ ಸಪ್ಪು), few cleaned & washed fenugreek leaves (ಮೆಂತ್ಯ ಸಪ್ಪು), a chopped onion, 2 chopped tomatoes, 8 green chilies, 15 pods of garlic and salt to taste.
  7. Mix them well and close the cooker.
  8. Cook it for a whistle and turn off the flame.
  9. Allow the cooker to cool down completely and open the lid.
  10. Give them a mix and check if the dals and leaves cooked well.
  11. Keep it aside.
  12. Take a bowl and a strainer, strain the cooked dals and leaves.
  13. Keep the strained dals and leaves aside and let it cool down completely.
  14. Keep strained water as well aside.
  15. Take a mixing jar, transfer dals and leaves into the jar.
  16. Blend it coarsely for 2 to 3 rounds and keep it aside.
  17. Take a pot and add 2 tbsp of cooking oil.
  18. Allow the cooking oil to heat on a low flame.
  19. When the oil is hot enough, add 1/2 tsp of mustard seeds, 1/2 tsp of cumin and allow them to crackle.
  20. Add few curry leaves and 2 chopped dry red chilies.
  21. Sauté them a little and add a finely chopped onion.
  22. Sauté them until the onions are well fried.
  23. Add coarsely blended dal and leaves paste.
  24. Mix it well and also add strained water.
  25. Give them well mix and the Soppina saaru (ಸೊಪ್ಪಿನ ಸಾರು) must be little thick in consistency.
  26. Check the curry consistency and add salt. If required.
  27. Cook for about a minute or two or until it comes to a boil.
  28. That's it! Turn off the flame. The Soppina saaru (ಸೊಪ್ಪಿನ ಸಾರು) is ready to be served.
Serve it with a ragi ball/chapati/steamed rice, pappad, and palya.

YouTube Video



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