Sabsige Soppu Kootu (Dill Leaf Curry) Recipe
Sabsige Soppu Kootu is a tasty coconut based curry dish in South India and has a very strong distinct smell to it. Black pepper and ground masala makes this gravy dish a little spicy which enhances the taste and peanuts provide a nice crunchy texture to the kootu.
Ingredients
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12 sprig Dill leaves
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1/4 cup Fresh coconut
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grated
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1/2 cup Arhar dal (Split Toor Dal)
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1 Potato (Aloo)
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chopped into 1/2 inch cubes
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1/4 cup Raw Peanuts (Moongphali)
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1 teaspoon Black pepper powder
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1 tablespoon White Urad Dal (Split)
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1 Green Chilli
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chopped
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1 teaspoon Jaggery
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powdered (optional)
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Salt
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to taste
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For Tempering
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1 Dry Red Chillies
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5 Curry leaves
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1 teaspoon Mustard seeds (Rai/ Kadugu)
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1 tablespoon Oil
Instructions
Step 1
To begin with Sabsige Soppu Kootu, wash and clean the leaves well and chop them finely
Step 2
Keep it aside
Step 3
Now wash and soak the toor dal in water for about 15 minutes
Step 4
Drain the water and put daal in a pressure cooker
Step 5
Add the chopped dill leaves, peanuts, chopped potato and add 2 cup of water
Step 6
Cook it till the cooker releases 3 whistles
Step 7
Switch off the heat and let it cool down
Step 8
In the meantime, take little oil in a pan and saute the urad dal with green chillies and pepper
Step 9
Once the urad dal browns, turn off the flame and add grated coconut to this pan
Step 10
Once it cools, empty this mixture to a mixer jar and grind it into a smooth paste
Step 11
Once the cooker has cooled down, open the lid and stir in the contents
Step 12
Make sure that the dal is cooked
Step 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
Step 14
The kootu would have to reach to a creamy consistency
Step 15
The next step is tempering
Step 16
For the process, heat oil in a pan and add mustard seeds
Step 17
Let it crackle
Step 18
Now add the red chillies and curry leaves and pour it over the gravy
Step 19
Serve Sabsige Soppu Kootu with Chapatis or Steamed Rice, Carrot Poriyal and Elai Vadam for a complete meal