Kootu, a dish little similar to sambar but another version of spices and dals used, is very good to have along with rice or even chapathi for that matter. Sabsige soppu (Fresh dill greens) is very beneficial for our health and as always its greens so which green is not good for health..
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 7
Ingredients:
1. Sabsige soppu 1 1/2 bunch
2. Toor dal 11/2 cup
3. Oil
4. Urad dal 11/2 handfuls
5. Jeera seeds 1 handful
6. Peppercorns 10-12
7. Dry red chillies 5-6
8. Water
9. Grated fresh coconut 1/2 cup
10. Grated dry coconut 1/2 cup
11. Mustard seeds
12. Ghee 1 tsp
13. Dhania seeds 2 handfuls
14. Tamarind extract about half lemon size
15. Salt
Method:
1. Remove the leaves from branches of the greens and wash them thoroughly.
2. Now cut them medium fine and cook with a little water.
3. Cook toor dal in a cooker and keep it aside.
4. Heat 1 tsp ghee in a kadhai and roast urad dal till it turns light brown. Also roast the jeera seeds, dhania seeds and pepper corns until they splutter, add dry red chillies as well.
5. Once this is cool grind them along with fresh grated coconut and the dry coconut along with water and tamarind extract.
6. Add this grind paste to the cooked soppu and let it boil until the raw smell disappears. Add salt as well.
7. Add water to your required consistency. Once boiled make seasoning of mustard seeds and serve hot with rice/chapathi.
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 7
Ingredients:
1. Sabsige soppu 1 1/2 bunch
2. Toor dal 11/2 cup
3. Oil
4. Urad dal 11/2 handfuls
5. Jeera seeds 1 handful
6. Peppercorns 10-12
7. Dry red chillies 5-6
8. Water
9. Grated fresh coconut 1/2 cup
10. Grated dry coconut 1/2 cup
11. Mustard seeds
12. Ghee 1 tsp
13. Dhania seeds 2 handfuls
14. Tamarind extract about half lemon size
15. Salt
Method:
1. Remove the leaves from branches of the greens and wash them thoroughly.
2. Now cut them medium fine and cook with a little water.
3. Cook toor dal in a cooker and keep it aside.
4. Heat 1 tsp ghee in a kadhai and roast urad dal till it turns light brown. Also roast the jeera seeds, dhania seeds and pepper corns until they splutter, add dry red chillies as well.
5. Once this is cool grind them along with fresh grated coconut and the dry coconut along with water and tamarind extract.
6. Add this grind paste to the cooked soppu and let it boil until the raw smell disappears. Add salt as well.
7. Add water to your required consistency. Once boiled make seasoning of mustard seeds and serve hot with rice/chapathi.
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