SABSIGE SOPPU AND AVRE KALU KOOTU

 

SABSIGE SOPPU AND AVAREKALU KOOTU

Sabsige soppu is called Dill in English. It is well known for its peculiar aroma.

Sabsige soppu and Avarekaalu kootu is very popular in Bangalore and Mysore.

Method of preparation is almost similar to that of snake gourd kootu, except for a few changes. Tuvar dhal is usually not used here as it masks the taste of avarekaalu. If we don’t have sufficient quantity of avarekaalu, then tuvar dhal is also used. Kootu prepared with Sabsige soppu, beans (Hurali kayi) and tuvar dhal also tastes very good.

SABSIGE SOPPU

AVAREKALU

INGREDIENTS

Sabsige soppu: 1 big bundle

Avare kaalu: 3 cups

Roast and grind

Coriander seed: 1 fist-full or 2 table spoons

Black gram dhal: 1 fist-full or 2 table spoons

Black Pepper: 1 tea spoon (you can add more if you want the dish to be spicier)

Byadagi chillies: 4 numbers

Dry coconut: 2 fist-full

Rice: I first full or 2 table spoons

For tempering

Oil (of your choice): 2 table spoons

Mustard seeds: ½ tea spoon

Ground nut: 2 fist-full

Curry leaves: 2 sprigs

Asafoetida: a little pinch

Method

Clean, wash and cut sabsige soppu into small pieces. Clean avarekaalu and wash well.

Place avarekaalu in a pressure cooker and add 4 cups of water, I tea spoon full of salt ,1 tea spoon full of oil and ½ teaspoon of turmeric and close the lid and keep it on high flame. Place the cooker weight as soon as steam gushes out. When the cooker whistles, lower the flame and cook for exactly 10 minutes and switch off the stove. Open the lid of the cooker when the pressure has completely released. Add chopped sabsige soppu to the cooked avarekaalu and close the lid. When the steam gushes out close the vent with cooker weight and cook for one whistle. Allow the cooker to cool.

Roast coriander seeds, black gram dhal, pepper and byadagi chillies and rice in a kadai after adding ½ teaspoon full of oil with a low flame till the above ingredients become aromatic. Finally add dry coconut and fry for few more minutes. Allow to cool and grind them to a coarse powder. Rice is added to give thickness as tuvar dhal is not used in this recipe. Add cold water to the ground masala and make a smooth paste. Add this paste to the cooked vegetables. This is done to avoid lumps. Add 2 additional tea spoons full of salt along with required amount of water based on consistency of your choice and cook for five minutes under medium flame. Keep on stirring often to ensure that the Kootu does not stick to the bottom of cooker and get burnt.

At this stage checks for the taste of salt. If required, add more water and boil.

Heat oil in a pan. Add mustard seeds, asafoetida and ground nut. Fry ground nut till it becomes light brown in colour. Add curry leaves and the final seasoning to the Kootu. Mix the seasoning just before serving so that ground nut will be crunchy.