Categories: sambar/Curry/Huli, soppu recipies

Ingredients

• Kasi soppu : 3 cups chopped
• Garlic: 2-3 pods
• Black pepper seeds: 4 -5
• red chilies: 3
• dry coconut: 3 tsp
• ghas ghase/poppy seeds: 2 tsp
• milk : 1/2 cup
• hesarukalu(green gram): 1/2 cup

Directions

1. Warm green gram well on dry heat, and cook them well. Set aside.

2. In a kadai/cooking bowl, add the kasi soppu/greens, sprinkle a little water, and add in the garlic, black pepper, red chilies and salt to taste. Bring it to a boil. Let it cool.

3. Warm the dry coconut and poppy seeds on dry heat.

4. Add the greens mixture from step 2 and coconut mixture step 3 together and grind them all together to a fine paste.

5. Add oil into a saucepan/kadai, and let it smoke on medium heat, add in the curry leaves and mustard seeds, when the splattering subsides, add in the ground curry paste. Bring it to a boil on low flame for a few minutes. Add in the boiled green gram. After about 5-7 minutes of constant boiling, turn off the heat.

6. Just before it is served, mix in cold or warm milk, less or more than 1/2 cup. It tastes heat with ragi balls or cooked rice. Enjoy!

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