Sabsige Soppu Kootu (Dill Leaf Curry) Recipe
A vegetarian South Indian Recipes recipe with sprig dill leaves, fresh coconut - grated, arhar dal (split toor dal). Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
19 steps- 1
To begin with Sabsige Soppu Kootu, wash and clean the leaves well and chop them finely
sprig dill leaves(12)curry leaves(5) - 2
Keep it aside
- 3
Now wash and soak the toor dal in water for about 15 minutes
arhar dal (split toor dal)(1/2 cup) - 4
Drain the water and put daal in a pressure cooker
- 5
Add the chopped dill leaves, peanuts, chopped potato and add 2 cup of water
sprig dill leaves(12)potato (aloo) - chopped into /2 inch cubes(1)raw peanuts (moongphali)(1/4 cup)green chilli - chopped(1)curry leaves(5) - 6
Cook it till the cooker releases 3 whistles
- 7
Switch off the heat and let it cool down
- 8
In the meantime, take little oil in a pan and saute the urad dal with green chillies and pepper
black pepper powder(1 teaspoon)white urad dal (split)(1 tablespoon)green chilli - chopped(1)dry red chillies(1) - 9
Once the urad dal browns, turn off the flame and add grated coconut to this pan
fresh coconut - grated(1/4 cup)white urad dal (split)(1 tablespoon) - 10
Once it cools, empty this mixture to a mixer jar and grind it into a smooth paste
potato (aloo) - chopped into /2 inch cubes(1) - 11
Once the cooker has cooled down, open the lid and stir in the contents
- 12
Make sure that the dal is cooked
- 13
Add in the ground coconut paste, salt, jaggery powder and a cup of water in the cooker on a low to medium flame and bring it to a boil
fresh coconut - grated(1/4 cup)black pepper powder(1 teaspoon)jaggery - powdered (optional)(1 teaspoon)salt - to taste - 14
The kootu would have to reach to a creamy consistency
- 15
The next step is tempering
- 16
For the process, heat oil in a pan and add mustard seeds
mustard seeds(1 teaspoon) - 17
Let it crackle
- 18
Now add the red chillies and curry leaves and pour it over the gravy
sprig dill leaves(12)green chilli - chopped(1)dry red chillies(1)curry leaves(5) - 19
Serve Sabsige Soppu Kootu with Chapatis or Steamed Rice, Carrot Poriyal and Elai Vadam for a complete meal
Rate this recipe
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Sabsige Soppu Kootu (Dill Leaf Curry) Recipe
A vegetarian South Indian Recipes recipe with sprig dill leaves, fresh coconut - grated, arhar dal (split toor dal). Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
19 steps- 1
To begin with Sabsige Soppu Kootu, wash and clean the leaves well and chop them finely
sprig dill leaves(12)curry leaves(5) - 2
Keep it aside
- 3
Now wash and soak the toor dal in water for about 15 minutes
arhar dal (split toor dal)(1/2 cup) - 4
Drain the water and put daal in a pressure cooker
- 5
Add the chopped dill leaves, peanuts, chopped potato and add 2 cup of water
sprig dill leaves(12)potato (aloo) - chopped into /2 inch cubes(1)raw peanuts (moongphali)(1/4 cup)green chilli - chopped(1)curry leaves(5) - 6
Cook it till the cooker releases 3 whistles
- 7
Switch off the heat and let it cool down
- 8
In the meantime, take little oil in a pan and saute the urad dal with green chillies and pepper
black pepper powder(1 teaspoon)white urad dal (split)(1 tablespoon)green chilli - chopped(1)dry red chillies(1) - 9
Once the urad dal browns, turn off the flame and add grated coconut to this pan
fresh coconut - grated(1/4 cup)white urad dal (split)(1 tablespoon) - 10
Once it cools, empty this mixture to a mixer jar and grind it into a smooth paste
potato (aloo) - chopped into /2 inch cubes(1) - 11
Once the cooker has cooled down, open the lid and stir in the contents
- 12
Make sure that the dal is cooked
- 13
Add in the ground coconut paste, salt, jaggery powder and a cup of water in the cooker on a low to medium flame and bring it to a boil
fresh coconut - grated(1/4 cup)black pepper powder(1 teaspoon)jaggery - powdered (optional)(1 teaspoon)salt - to taste - 14
The kootu would have to reach to a creamy consistency
- 15
The next step is tempering
- 16
For the process, heat oil in a pan and add mustard seeds
mustard seeds(1 teaspoon) - 17
Let it crackle
- 18
Now add the red chillies and curry leaves and pour it over the gravy
sprig dill leaves(12)green chilli - chopped(1)dry red chillies(1)curry leaves(5) - 19
Serve Sabsige Soppu Kootu with Chapatis or Steamed Rice, Carrot Poriyal and Elai Vadam for a complete meal
Rate this recipe
