Soppu Saaru (Poppu)

Introduction : 

Soppu Saaru, also known as Poppu, is a wholesome and nourishing South Indian greens-based curry made with spinach (palak soppu) and Chakotha Soppu (Mountain Spinach). Traditionally served with hot rice and ghee, this dish is light, comforting, and rich in nutrients.

Preparation Time: 5–10 minutes

Total Time: 20–25 minutes

Ingredients

·      Palak soppu (spinach leaves) – 1 bunch

·      Chakotha soppu ( Mountain Spinach) – 1 bunch

·      Toor dal – ½ cup

·      A pinch of turmeric powder

·      2 drops castor oil

·      2 medium onions, chopped

·      2 medium tomatoes, chopped

·      4–5 green chillies

·      7–8 garlic cloves

·      Salt to taste

For Seasoning

·      3 tbsp refined oil

·      ½ tsp mustard seeds

·      ½ tsp urad dal

·      ½ tsp Bengal gram dal

·      7–8 curry leaves

·      1 dried red chilli

Method

1.   Wash palak soppu and Chakotha soppu thoroughly 3–4 times, chop finely, and keep aside.

2.   In a pressure cooker, add toor dal, turmeric powder, castor oil, onions, tomatoes, green chillies, and garlic cloves.

3.   Add sufficient water and pressure cook for 4 whistles. Switch off the flame and allow it to cool naturally.

4.   Open the cooker, add the chopped palak and amaranth leaves along with salt.

5.   Cook on medium flame for 10 minutes until the greens are well cooked.

6.   Once cooked, gently smash the dal and greens together to get a well-combined consistency.

7.   Heat oil in a small kadai. Add mustard seeds, urad dal, chana dal, and dried red chilli.

8.   When they splutter, add curry leaves and pour the seasoning over the smashed soppu saaru.

9.   Mix well and switch off the flame.

Serving Suggestion

Serve hot with steamed rice and a generous spoon of ghee.