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.
Serve Sabsige Soppu Kootu with Chapatis or Steamed Rice, Carrot Poriyal and Elai Vadam for a complete meal.
If you like this recipe, here are a few more Sabsige Soppu /Dill leaves recipes
10 M
30 M
40 M
4 Servings
Ingredients
- 12 sprig Dill leaves
- 1/4 cup Fresh coconut , grated
- 1/2 cup Arhar dal (Split Toor Dal)
- 1 Potato (Aloo) , chopped into 1/2 inch cubes
- 1/4 cup Raw Peanuts (Moongphali)
- 1 teaspoon Black pepper powder
- 1 tablespoon White Urad Dal (Split)
- 1 Green Chilli , chopped
- 1 teaspoon Jaggery , powdered (optional)
- Salt , to taste For Tempering
- 1 Dry red chillies
- 5 Curry leaves
- 1 teaspoon Mustard seeds
- 1 tablespoon Cooking oil
How to make Sabsige Soppu Kootu (Dill Leaf Curry) Recipe
To begin with Sabsige Soppu Kootu, wash and clean the leaves well and chop them finely. Keep it aside.
Now wash and soak the toor dal in water for about 15 minutes. Drain the water and put daal in a pressure cooker. Add the chopped dill leaves, peanuts, chopped potato and add 2 cup of water. Cook it till the cooker releases 3 whistles. Switch off the heat and let it cool down.
In the meantime, take little oil in a pan and saute the urad dal with green chillies and pepper. Once the urad dal browns, turn off the flame and add grated coconut to this pan. Once it cools, empty this mixture to a mixer jar and grind it into a smooth paste.
Once the cooker has cooled down, open the lid and stir in the contents. Make sure that the dal is cooked. 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. The kootu would have to reach to a creamy consistency.
The next step is tempering. For the process, heat oil in a pan and add mustard seeds. Let it crackle. Now add the red chillies and curry leaves and pour it over the gravy.
Serve Sabsige Soppu Kootu with Chapatis or Steamed Rice, Carrot Poriyal and Elai Vadam for a complete meal.
Madhuri Aggarwal
I am a Designer and an Artist by profession. Cooking, baking, photography and styling is an extension of my creative self, another medium of expression. Cooking and Plating was no different from painting for me. Playing with colours on plate, using different textures, composition in photography was all that I had learnt as a student, which I am showcasing using food as a medium. I love everyday cooking and how it can be made exciting. Kitchen is not only about food. I not only respect the food but also the waste we generate while cooking. I am a firm believer of composting and I make sure my kitchen generates as less waste as possible.
