Soppina Huli /Greens curry{Greens = Soppu (Kannada)/Keerai (Tamil) / Koora(Telugu) } is a staple dish in almost every household in Karnataka. Probably due to the great weather conditions, there is an abundant supply of greens throughout the year. Bursting with vitamins, the most popular greens that are churned out into sambhar / huli are Dhantina soppu(Amaranth leaves), Sabsige Soppu(Dill), Nugge Soppu(drumstick leaves), Palak (Spinach), Menthye Soppu (Fenugreek).
This dish goes well with hot ghee and rice and also with Ragi Mudde / Ragi Sankati (Finger Millet dumplings).
Taking less than 20 minutes to put together, the best part of this curry is that it can be cooked in less than 1 teaspoon of oil (kid you not!) and is so healthy and filling throughout most part of the day. It is sometimes made with tomatoes, garlic and onions too, but we prefer the plain version at home. Today I have prepared this with Chawli greens as I don’t get Dantina Soppu in my city, but the procedure remains the same irrespective of the greens.
Sending this to Blogging Marathon Day 3 (Regional Specials) and also Veggie Platter’s Cook with Whole legumes – Toor Dal
Preparation time :10 minutes. Cooking time : 10 mins. Serves : 3
Ingredients:
· Greens washed and chopped – 2 cups (tightly packed)
· Tuvar Dal – 1 cup
· Turmeric – 1 tsp
· Salt – to taste
· Tamarind paste – 1 teaspoon (or ¼ cup of extract)
· Grated coconut – 1 tablespoon (opt)
· Rasam Powder – 1 tbsp
· Grated Jaggery – 1 tsp
· For Tempering: 1 teaspoon each of mustard, hing. Red Chillies – 1 or 2. Oil – 1 tsp
Method:
1) Wash and chop the greens finely. Soak the dal meanwhile in warm water for 5 – 7 mins.
2) In a small pressure pan, add the greens, dal, salt, Rasam powder and pressure cook for 3 whistles. Cool.
3) Open the pressure cooker and check for salt. Add tamarind, jaggery, coconut and mix well. Simmer well for 4 – 6 mins.
4) Prepare tempering with Mustard, red chillies, hing. Add to the green mixture.
5) Serve hot with rice and ghee
Tips:
1) If using tomatoes, garlic and / or onions, fry them well and cook them along with the dal itself.
2) You may use green chillies instead / along with red chillies if you want to spice it up
Check out the Blogging Marathoners doingBM#5along with me
Curry in a hurry under 30 min:Priya Suresh,Srivalli,Usha
Seven Days of Colorful Dishes Kid's Special:Vardhini,
Seven Days of Indian Sweets: Harini,Suma,Veena
Seven Days of Regional Specials: Aarthi,Kalyani,Pavani,Shylaja
Under 15 mins Quick Breakfast:Sushma Pinjala,
Harini says
Good one. Addition of rasam powder to the dal is very unique.
Aarthi says
This looks very healthy
Vardhini says
Looks so yummy .. love the pot too 🙂
Have never added rasam powder to sambar .. looks good.
Vardhini
VardhinisKitchen
Priya Suresh says
Healthy sambar, its quite our family favourite, simply inviting..
Sum says
One of my favorite hulis.... esp love it with sandige...
Pavani says
I love cooking greens cooked any which way. Your curry looks healthy and delicious.
Malar Gandhi says
Loved the spices gone into this dish, absolutely delectable
Suma Gandlur says
That touch of rasam powder is interesting. I know that Kannadigas add sambhar powder to soppina hulis.
BTW, koora means generally curry in Telugu. Kooragayalu are vegetables and greens are usually aaku kooralu (that is unless if someone in any part of Andhra that I don't know of call it koora.) :))
MySpicyKitchen says
Growing up, I was never a big fan of dals but since past 10 years are so, I am loving them I like to add some greens to it (not everyone ate home likes the addition of greens though). Addition of rasam powder is new to me.
Kalyani says
Looks healthy and delicious ......
Padmajha says
This shows up in our menu every week. I use sambar powder.Using rasam powder is a nice idea...
KrithisKitchen says
Healthy and hearty!.. lovely dish
http://krithiskitchen.blogspot.com
veena says
Very healthy Huli!!!
Vardhini says
Thx for linking up the yummy sambar Kalyani.
Event: Side Dishes