Kannadiga Recipes : Soppu Saru | Soppina Saaru | Greens Curry

In bangalore, quite a few variety of leafy vegetables are available. For my recipe I have used Spinach(palak soppu), Methi ( Menthe soppu), Dill leaves ( Sabbassige soppu), Amaranath leaves (dantina soppu) and two more local soppu. We can as well use any of the two available greens for this dish.

Preparation Time: 45 minutes

Servings: 4

Ingredients:

• 1 each small bunch Green leafy vegetables explained above.
• 1/4th cup Toor dal
• 4 -5 Green chillies
• 1 big Onion cut into cubes
• 1 big Tomato cut into cubes
• 1 medium size Tamrind
• 1 whole Garlic, separated and cleaned
• 1 tea spoon Turmeric powder
• 1 table spoon Garam masala/ Sambar powder
• 1/2 tea spoon Mustard seeds
• Oil for seasoning
• 1 strand Curry leaves
• 2 Red chillies
• Salt as per taste

 Method:

• Soak toor dal for around 2 hours in water.
• Clean and wash all the greens and keep it aside.
• In a pressure cooker, add soaked toor dal, all the greens, green chillies, onion, tomato, garlic, turmeric powder, tamarind.

• Pressure cook it for 1 whistle.
• Once the cooker cools down, transfer the contents of cooker to blender.

• Don't blend it to smooth paste. Grind it coarsely as shown in picture.
• Finely transfer the contents of blender to a kadai.
• Add salt, garam masala / sambar powder and chilli powder if needed.

• Mix it well and let it cook for 4 - 5 minutes.
• In a separate small pan, add oil, mustard seeds, curry leaves and red chillies.

• Add this seasoning to the curry and serve hot soppu saru with hot rice or ragi mudde.

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