Kannadiga Recipes : Soppu Saru | Soppina Saaru | Greens Curry

In bangalore, quite a few variety of leafy vegetables are available. For my recipe I have used Spinach(palak soppu), Methi ( Menthe soppu), Dill leaves ( Sabbassige soppu), Amaranath leaves (dantina soppu) and two more local soppu. We can as well use any of the two available greens for this dish.

Preparation Time: 45 minutes

Servings: 4

Ingredients:

• 1 each small bunch Green leafy vegetables explained above.
• 1/4th cup Toor dal
• 4 -5 Green chillies
• 1 big Onion cut into cubes
• 1 big Tomato cut into cubes
• 1 medium size Tamrind
• 1 whole Garlic, separated and cleaned
• 1 tea spoon Turmeric powder
• 1 table spoon Garam masala/ Sambar powder
• 1/2 tea spoon Mustard seeds
• Oil for seasoning
• 1 strand Curry leaves
• 2 Red chillies
• Salt as per taste

 Method:

• Soak toor dal for around 2 hours in water.
• Clean and wash all the greens and keep it aside.
• In a pressure cooker, add soaked toor dal, all the greens, green chillies, onion, tomato, garlic, turmeric powder, tamarind.

• Pressure cook it for 1 whistle.
• Once the cooker cools down, transfer the contents of cooker to blender.

• Don't blend it to smooth paste. Grind it coarsely as shown in picture.
• Finely transfer the contents of blender to a kadai.
• Add salt, garam masala / sambar powder and chilli powder if needed.

• Mix it well and let it cook for 4 - 5 minutes.
• In a separate small pan, add oil, mustard seeds, curry leaves and red chillies.

• Add this seasoning to the curry and serve hot soppu saru with hot rice or ragi mudde.

Quick Lauki Ki Sabzi | Bottle Gourd And Black Eyed Peas Curry Recipe - A Side Dish For Chapathi Or Roti

 

The above thali has 2 chapathis, bottle gourd curry and Kerala style Karimeen Pollichathu. Below is a very quick and tasty recipe of bottle gourd.

Preparation Time: 30 minutes

Servings: 2

Ingredients:

• 2 cups of Bottle gourd(Lauki) cut into small pieces
• 1/4th cup Black eyed peas
• 1 big Onion finely chopped
• 1 medium Tomato finely chopped
• 1/2 tea spoon Mustard seeds
• 1/2 tea spoon Cumin seeds
• 1 strand Curry leaves
• 1 tea spoon Chilli powder
• 1 tea spoon Garam masala
• Oil for seasoning
• Salt as per taste

Method:

• Cook black eyed peas in cooker and keep it aside.
• Heat oil in a kadai, add mustard seeds and cumin seeds.
• When it starts spluttering, add curry leaves and onion. Fry it till the onion becomes light brown.

• Now add bottle gourd pieces, add little water, close the lid and let it cook for 7 - 8 minutes.
• Add finely chopped tomato and cooked black eyed peas.

• Add chilli powder, garam masala , salt. Mix well.
• Cook for another 7 - 8 minutes.

• Lauki ki sabzi is ready.

Mushroom Masala Gravy | Punjabi Style Mushroom Makhanwala | Mushroom Makhani Curry Recipe

Preparation Time: 50 minutes

Servings: 4

Ingredients:

• Butter as required
• 2 packets( 18 - 20 in number) of Mushrooms
• 3 medium Onions
• 1 big Tomato finely chopped
• 3 - 4 Green chilllies
• 1 table spoon Ginger garlic paste (I have used Garlic pods and ginger piece while grinding)
• 2 strands of Coriander leaves
• 1 tea spoon Cumin powder
• 1 tea spoon Coriander powder
• 1 table spoon Chilli powder
• Cream if required
• Salt as per taste

Method:

• Cut mushrooms in small cubes as shown in picture.
• Cut 1 onion into big cubes.

• Grind the onion, green chillies, ginger, garlic and 1 strand coriander leaves in blender to smooth paste and keep it aside.
• Chop the 2 remaining onion into small pieces.
• In a kadai, put oil/butter and fry the finely cut onion till it becomes light pink.

• Then add finely chopped tomatoes and fry.
• Now add cumin powder, coriander powder, chilli powder, salt, ground masala and mix well. Dont add water as after adding mushroom the gray becomes more liquid.

• Add mushroom, mix well. Close the lid and let it cook for another 10 minutes.
• At the end sprinkle remaining finely chopped coriander leaves.

• Also add cream(if required), butter (if required) while serving.