Many of you would not have heard of it at all. Agase soppu is a kind of greens, not made much at regular households, its used during thulasi pooja day 15 days after deepavali. As per old saying people take rebirth as donkeys if one doesn't eat this soppu during this day... funny isn't it?
Its taste is usually bitter and so adding jaggery is important.
Preparation time: 15 minutes
Cooking time: 25 minutes
Ingredients:
1. Agase soppu (agathi leaf) 1 bunch
2. Toor dal 1/2 cup
3. Mustard seeds 1 tsp
4. Jaggery about half lemons size
5. Oil
6. Dry red chillies 3-4
7. Fresh coconut grated 1/4 cup
8. Salt
Method:
1. Cook the toor dal and the soppu.
2. Heat a kadhai and add oil to make seasoning of mustard seeds and dry red chillies.
3. Add the toor dal as and mix well.
4. Add salt and let it cook for 2 minutes.
5. Next add in the jaggery and mix well and let the jaggery melt.
Serve hot with rice/chapathi.
Its taste is usually bitter and so adding jaggery is important.
Preparation time: 15 minutes
Cooking time: 25 minutes
Ingredients:
1. Agase soppu (agathi leaf) 1 bunch
2. Toor dal 1/2 cup
3. Mustard seeds 1 tsp
4. Jaggery about half lemons size
5. Oil
6. Dry red chillies 3-4
7. Fresh coconut grated 1/4 cup
8. Salt
Method:
1. Cook the toor dal and the soppu.
2. Heat a kadhai and add oil to make seasoning of mustard seeds and dry red chillies.
3. Add the toor dal as and mix well.
4. Add salt and let it cook for 2 minutes.
5. Next add in the jaggery and mix well and let the jaggery melt.
Serve hot with rice/chapathi.
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