Sabsige soppu saaru

This recipe is for all the expecting or nursing mothers. In fact, I myself had this green like a cow during my postnatal days. Sabsige soppu aka dill leaves is  excellent for lactating mothers as it increases breast milk and reduces colic in babies. This herb is a rich source of calcium which is vital in reducing bone loss which occurs during nursing and menopause. 

Dill leaves when combined with toor dal, is a match made in heaven. Though a simple rasam, it has a sweet flavour and buttery texture which makes this dish absolutely finger licking.

Sabsige soppu saaru recipe:

Preparation time- 10 mins

Cooking time 20 mins

Serves-4

Ingredients:

Sabsige soppu/Dill leaves 1 big bunch, chopped fine.

Toor dal- 1 small cup

Coconut- 2 tbsp

cumin seeds/Jeera- 1 tspn

Rasam powder- 2tspn

Tamarind- 1 small lime sized

Jeggery- 1/2 tspn

Salt- to taste

Seasoning ingredients:

Mustard- 1/2 tsp

Jeera-1/2 tspn

Hing- a Pinch

Curry leaves- 1 sprig

Oil/Ghee- 2tspn

Method:

• Pressure cook dal and dill leaves till till done. Cool and keep aside.
• Grind 2tbsps of the dal , coconut and jeera to a fine paste and add the ground paste to the boiled dal.
• Add required amount of water to the dal and boil the mixture on low flame for a few mins.
• Add the tamarind pulp, jaggery, salt and rasam powder and boil for a few more mins.
• For the seasoning, heat oil/ghee in a separate pan and add the mustard seeds.
• Once the mustard pops add the jeera and fry for a few seconds
• Add the curry leaves and hing  and fry till the curry leaves are crisp .
• Add the seasoning to the boiling rasam.
• Boil the mixture for a min more.
• Serve hot with rice.