Sabsige Soppu Kootu (Dill Leaf Curry) Recipe

Step 1: To begin with Sabsige Soppu Kootu, wash and clean the leaves well and chop them finely

Step 2: Keep it aside

Step 3: Now wash and soak the toor dal in water for about 15 minutes

Step 4: Drain the water and put daal in a pressure cooker

Step 5: Add the chopped dill leaves, peanuts, chopped potato and add 2 cup of water

Step 6: Cook it till the cooker releases 3 whistles

Step 7: Switch off the heat and let it cool down

Step 8: In the meantime, take little oil in a pan and saute the urad dal with green chillies and pepper

Step 9: Once the urad dal  browns, turn off the flame and add grated coconut to this pan

Step 10: Once it cools, empty this mixture to a mixer jar and grind it into a smooth paste

Step 11: Once the cooker has cooled down, open the lid and stir in the contents

Step 12: Make sure that the dal is cooked

Step 13: 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

Step 14: The kootu would have to reach to a creamy consistency

Step 15: The next step is tempering

Step 16: For the process, heat oil in a pan and add mustard seeds

Step 17: Let it crackle

Step 18: Now add the red chillies and curry leaves and pour it over the gravy

Step 19: Serve Sabsige Soppu Kootu with Chapatis or Steamed Rice, Carrot Poriyal  and Elai Vadam for a complete meal