Sabsige Soppu Kootu (Dill Leaf Curry) Recipe
Sabsige Soppu Kootu, a South Indian dish, brings together the fresh and aromatic flavors of dill leaves with a delightful mix of toor dal, peanuts, and coconut, creating a creamy curry that’s both comforting and nutritious. This vegetarian curry is perfect to pair with chapatis or steamed rice, making it an ideal choice for lunch or dinner. With a medley of spices, it provides a delicate yet rich taste that is sure to please the palate.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dill leaves (fresh) | 12 sprigs |
| Fresh coconut (grated) | 1/4 cup |
| Arhar dal (Split Toor Dal) | 1/2 cup |
| Potato (chopped into 1/2 inch cubes) | 1 medium-sized |
| Raw Peanuts (Moongphali) | 1/4 cup |
| Black pepper powder | 1 teaspoon |
| White Urad Dal (Split) | 1 tablespoon |
| Green Chilli (chopped) | 1 |
| Jaggery (powdered, optional) | 1 teaspoon |
| Salt | To taste |
| Dry Red Chillies | 2 |
| Curry leaves | 5 leaves |
| Mustard seeds | 1 teaspoon |
| Sunflower oil | 1 tablespoon |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Instructions
Step 1: Prepare the Dill Leaves and Dal
Start by washing the dill leaves thoroughly and chopping them finely. Set them aside for later. In a separate bowl, rinse the toor dal (arhar dal) and soak it in water for about 15 minutes. Once soaked, drain the water and transfer the dal to a pressure cooker.
Step 2: Cook the Dal with Vegetables
Add the chopped dill leaves, raw peanuts, and chopped potato cubes into the pressure cooker along with the soaked toor dal. Pour in about 2 cups of water. Close the lid of the pressure cooker and cook until the cooker releases 3 whistles. Turn off the heat and let the cooker cool down for a few minutes.
Step 3: Prepare the Coconut Paste
While the dal is cooking, heat a small amount of oil in a pan. Add the white urad dal, chopped green chilies, and black pepper. Sauté the ingredients on medium heat until the urad dal turns golden brown. Then, add the grated coconut and sauté for another minute. Turn off the flame and allow the mixture to cool down slightly. Once cooled, transfer the mixture to a blender or mixer jar and grind it into a smooth paste.
Step 4: Combine and Cook the Kootu
Once the pressure cooker has cooled down, open the lid and check that the dal is cooked through. Stir the contents of the cooker, ensuring the dal is properly softened. Now, add the freshly ground coconut paste, salt, and jaggery powder (if using) to the cooked dal mixture. Pour in an additional cup of water, and cook the curry on a low to medium flame. Let it simmer until the curry thickens to a creamy consistency, stirring occasionally.
Step 5: Temper the Curry
For tempering, heat a tablespoon of sunflower oil in a separate pan. Add the mustard seeds and let them crackle. Once they begin to pop, add the dry red chilies and curry leaves, sautéing them for a few seconds until fragrant. Pour this tempering over the cooked kootu.
Step 6: Serve
Your Sabsige Soppu Kootu is now ready to be served! This curry pairs wonderfully with chapatis, steamed rice, and sides like carrot poriyal and elai vadam for a wholesome and satisfying meal.
Tips and Variations:
- Vegan Option: Skip the jaggery if you’re looking for a less sweet version or substitute with another natural sweetener.
- For a Spicier Kick: Add an extra green chili or a pinch of red chili powder to the coconut paste for a spicier flavor.
- Protein Boost: You can add more peanuts or substitute the dal with a mix of different legumes for additional protein.
This simple yet flavorful dish is a great way to incorporate more leafy greens into your diet while enjoying the comfort of South Indian home-cooked food.
