Sabsige Soppu Kootu (Dill Leaf Curry) Recipe

Madhuri Aggarwal
Sabsige Soppu Kootu (Dill Leaf Curry) Recipe
514 ratings.

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

  1. Karnataka Style Sabsige Soppu Akki Rotti
  2. Sabbasige Soppu Dosa Recipe
  3. Karnataka Style Bassaru Palya Recipe 

Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

30 M

Total in

40 M

Makes:

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

  1. To begin with Sabsige Soppu Kootu, wash and clean the leaves well and chop them finely. Keep it aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Serve Sabsige Soppu Kootu with Chapatis or Steamed RiceCarrot Poriyal  and Elai Vadam for a complete meal.

Madhuri Aggarwal

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Last Modified On Wednesday, 03 January 2018 09:02
     
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