Huli Soppu Saaru Recipe – Karnataka Style Mixed Greens Sambar
Description:
Huli Soppu Saaru, a Karnataka delicacy, is a traditional sambar made with a mix of fresh, vibrant greens. This delightful dish features a blend of red amaranth, spinach, and fenugreek leaves, creating a wholesome and flavorful sambar. The freshly ground sambar masala, combined with the earthy bitterness of fenugreek leaves and the subtle sweetness of jaggery, adds depth and rustic charm to this dish. Known as Ulsoppu in some regions of Karnataka, this sambar is commonly served with ragi balls (Mudde) or steamed rice, making it the perfect accompaniment to any South Indian meal.
Cuisine: Karnataka
Course: Main Course
Diet: High Protein Vegetarian
Ingredients
For the Sambar:
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red Amaranth Leaves (finely chopped) | 100 grams |
| Spinach Leaves (Palak, finely chopped) | 100 grams |
| Methi Leaves (Fenugreek Leaves, finely chopped) | 100 grams |
| Tamarind (soaked in warm water) | 30 grams |
| Pearl onions (Sambar Onions, halved) | 1 cup |
| Jaggery (grated or powdered) | 1 teaspoon |
| Salt | to taste |
For the Roasted Masala:
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1 tablespoon |
| White Urad Dal (Split) | 1 tablespoon |
| Coriander (Dhania) Seeds | 2 tablespoons |
| Cumin seeds (Jeera) | 1 tablespoon |
| Whole Black Peppercorns | 1 tablespoon |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Dry Red Chillies | 4 |
| Fresh coconut (grated) | 1/2 cup |
For Seasoning/Tadka:
| Ingredient | Quantity |
|---|---|
| Gingelly oil | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Dry Red Chilli | 2 |
| Curry leaves | 1 sprig |
| Asafoetida (hing) | 1/4 teaspoon |
Preparation Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Instructions
-
Prep the Ingredients:
Begin by washing the toor dal thoroughly. Add it to a pressure cooker with 2.5 cups of water and 1 teaspoon turmeric powder. Close the cooker and cook for 2 whistles. After the second whistle, reduce the heat and allow it to simmer for 3 to 4 minutes. Turn off the heat and let the pressure release naturally. Once the pressure has released, open the cooker and mash the dal lightly, until smooth. -
Soak Tamarind:
Soak the tamarind in warm water for about 15 minutes. After soaking, use your fingers to mash the tamarind and extract its juice. Repeat this process by adding 1/4 cup of water at a time and mashing the tamarind until you have enough tamarind juice. Set aside the tamarind water. -
Roast the Masala:
Preheat a pan over medium heat and add the chana dal and urad dal. Roast the dals until they turn golden and lightly crisp. Add the coriander seeds, cumin seeds, methi seeds, and dry red chillies. Stir and roast for another 1 to 2 minutes until you start to smell the aromatic flavors of the seeds. Finally, add the grated coconut and roast for another 30-40 seconds before turning off the heat. Allow the mixture to cool and then blend it into a fine powder. Set this roasted masala aside. -
Cook the Sambar:
In the pressure cooker, add the tamarind water, chopped greens (amaranth, spinach, and methi), pearl onions, ground sambar masala, turmeric powder, and salt. Add 1/4 cup of water and pressure cook for 2 whistles. After the second whistle, turn off the heat and release the pressure immediately by lifting the weight off using a fork. This step ensures the greens retain their bright color. -
Prepare the Seasoning (Tadka):
Heat gingelly oil in a large saucepan over medium heat. Add mustard seeds, cumin seeds, and dry red chillies. Allow them to crackle. Add curry leaves and asafoetida, and stir briefly to release their aromas. -
Combine and Serve:
Stir in the cooked dal and the cooked soppu saaru into the seasoning (tadka). Let the sambar come to a brisk boil for 2 to 3 minutes before turning off the heat. Check the salt and adjust to taste. -
Serving Suggestion:
Transfer the Huli Soppu Saaru to a serving bowl and serve it hot with steamed rice, Udupi Tomato Rasam, Aralu Sandige (Puffed Paddy Fryums), and Karnataka Style Beetroot Palya for a delicious and hearty South Indian meal.
Enjoy the wholesome goodness of this rustic, flavorful sambar that perfectly complements your meal!
