Soppu Saaru Recipe/ How to make Karnataka style Soppu Saaru
Soppu Saaru is a traditional Karnataka dish which is prepared on a regular basis at almost all households. In kannada 'soppu' means Greens. Mixed greens are used to prepared this curry. Here I have used Sabsige or dill leaves along with other greens which gives a peculiar flavour to the dish. But if you don't like the smell of dill leaves you can completely skip it. My friend Shruthi taught me this recipe and she explained that there are two variations of this dish across Karnataka. Some people they use green chillies and grind the cooked greens along with little daal, green chillies and tomatoes(which are cooked along with the greens). This gives a nice green colour which looks almost like 'Keerai Kadaisal' which is prepared in Tamilnadu. But in this recipe of hers she didnt use any green chilly, and she smashed the cooked greens and daal with a laddle, which gave sambar like consistency. Hot rice, Soppu saaru with some ghee and fryums would make a perfect healthy lunch. I really enjoyed it..I hope you would like it too. Learn how to make this tasty and healthy Soppu Saaru with easy stepwise pics.
- 3 bunches Mixed greens I used Palak, amarnath and sabsige. You can use any greens of your choice
- 1/2 cup Toor dal
- 1/4 cup Green gram optional
- 1 small Onion
- 1 small Tomato
- 5 Garlic
For the masala
- 1/2 cup Coconut
- 1/2 Onion
- 1/2 Tomato
- 1.5 tbsp Sambar powder
- 1/2 tsp Turmeric powder
- 1 tsp Mustard seeds
- 1 tbsp Urad dal
- 1 tbsp Channa dal
- 1/2 Onion chopped
- 2 Red chillies
- 1 tbsp Oil
Soak dal and green gram overnight.
Clean greens and chop it into fine pieces.
Add the chopped greens, onions, tomatoes and garlic to the soaked dal. Add sufficient water and pressure cook for 2-3 whistles. ( If you are not soaking dal overnight, then cook dal for 3 whistles. Let the pressure come down and then add the greens and cook for 2 whistles). Once the pressure is down open the lid and smash it with a laddle.
Grind the ingredients given for masala into a smooth paste. I added little bit of the above cooked greens and grinded it along with the masala but it is completely optional.
Add this masala to the cooked greens, add little salt and mix well. Let it come to a boil.
In a kadai heat oil, splutter mustard seeds. Add urad dal and channa dal and cook till it turns golden brown. Add onions and red chillies. Cook till it is done. Add it to the curry and mix well.
Karnataka style Soppu Saaru is ready. Serve this with hot rice and some drizzle of ghee.