Tuesday, September 13, 2016

Subsige soppu Kootu



It is almost midday as I write this post. I am all alone in the house and I am feeling an odd adrenaline rush as I write this. I know. Adrenaline rush is not often connected to writing. This hormone is supposed to kick in when one is engaged in sports or is faced with fear or excitement. And let's face it, writing is a solitary and a desk-bound activity. And despite my seated position, I can feel the adrenaline pumping through my veins. I am weird.


Why??? Because I am blogging after and almost three long months of unintended break. I honestly never thought of taking this break. Technically speaking, this break just happened. Before long, I started enjoying the peace and quite that came after the process of cooking. For a change, I stopped worrying about the cloudy days, chasing the light for good pictures, washing and arranging the props. I kind of enjoyed not cooking exotic dishes to show off on my blog. I even pretended my blog didn't exist for a short period.


In between, I ranted a couple of times to S about not posting anything for more than a fortnight but he  was least bit bothered. It was only when a friend asked me if I had stopped blogging that I realized that my hiatus has been a bit too long. It was only then that I decided to log into my account and check out as to what was happening on the blog. Fortunately, I had this recipe in my drafts so I just decided to post it.

Coming to this recipe, the subsige soppu Kootu is something that I make from time to time. It is one of those side dishes that is easy, simple and wholesome. This is dish is just perfect for those weeknight dinners. 


The Iron rich Dill leaves and the protein rich moong dal make a perfect combo to build the hemoglobin in your body. Hence, it is a must have for the whole family. Serve this side dish with rice or rotis and your will have a nourishing and wholesome meal ready for your family!!

Subsige soppu Kootu recipe:
Preparation time: 20min
Cooking time- 20min
Serves- 4

Ingredients:
Dill leaves- 1 bunch or 100gms, finely chopped
Moong dal or split yellow lentils- 1 cup
Potato- 1 small, peeled and cubed
Turmeric- 1/4 tsp
Oil- 1/4tsp
Salt- to taste
Jaggery- 1/2tspn
For the Kootu masala:
oil-1/2tsp
Ural dal- 1heaped tbsp
Rice- 1/2tsp
Coriander seeds- 1/2tsp
Pepper- 1/2tsp
Poppy seeds- 1tsp
Kashmiri red chilies- 2-3
Fresh or frozen coconut- 3tbsp
For the seasoning:
Ghee or oil- 1tbsp
Mustard seeds- 1/2tsp
Peanuts- 3tbspns
Curry leaves-1 sprig
Asafetida- a Large pinch

Method:
  • Dry roast the moong dal till fragrant. Take off the heat and wash the lentils till the water runs clean. Add the chopped dill leaves , diced potatoes, two cups of water, oil and turmeric powder and Pressure cook the lentils for four to five whistles or till completely cooked.
  • In the mean time, heat oil in a small pan and roast the urad dal, rice, pepper corns, poppy seeds and red chilies till brown and set aside to cool.
  • Transfer the roasted mixture to a blender jar and grind to a fine powder. Add the coconut and some water and grind again to a smooth paste and keep aside.
  • Allow the steam to dissipate itself completely before opening the cooker. Add the salt, jaggery and half cup of water and bring the mixture to a gentle boil.
  • Add the ground mixture and continue boiling for 3-4mins more.
  • For the seasoning, heat ghee or oil in a pan and add the mustard seeds. Once the mustard seeds crackle, add the peanuts and fry till they turn brown. Stir in the asafetida and fry for a couple of minutes more and take off the heat.
  • Add the seasoning to the prepared Kootu, mix well and serve immediately with rice or rotis.

2 comments :

  1. I make similar kootu, with a little variation adding peanuts when I cook dill and omitting potatoes.

    ReplyDelete
  2. Nice to see you back, your photography is beautiful

    ReplyDelete

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