Dantina Soppu sambar goes well with rice and ragi mudde. Amaranth leaves also known as red leaves is very common in Karnataka and it’s known as Dantina soppu. It is a coconut based sambar in which coconut, sambar powder, tomato is grounded and added to prepare the curry, which makes a delicious sambar. Soppina Huli and mudde is a lipsmacking combination.

Preparation time – 15 min

Cooking time – 15 min

Serves – 4

Ingredients –

Tur dal – 1 cup

Sambar onion/spring onion – 4 – 5 small/ 2 medium

Egg plant (brinjal) – 2 – 3 small cut into medium pieces

Potato – 2 small cut into cubes

Amaranth/ dantina soppu – 1 big bunch

Method –

To make or to prepare Soppina huli –

Wash the amaranth leaves and chop them into small pieces. If the stem is tender you can chop them too.

Rinse tur dal in water and drain the water in it, add it to pressure pan, add chopped veggies along with onion, chopped greens, add 2 cup of water and

Pressure cook it for 1 or 2 whistles and set aside.

Ingredients –

To grind –

Coconut – small part of a coconut/ 1 cup of grated coconut

Turmeric powder – 1/2 tsp

Sambar powder –  3 tsp

Tomato – 3 medium

Method –

To grind –

Add coconut and turmeric in a mixer jar,

Make a coarse powder without adding water to it. Then add little water and grind it to a semi paste, cut tomatoes roughly and add into the mixer jar and grind it together to make a paste,

Finally add sambar powder and mix with the grounded paste and keep ready.

When the pressure in the cooker settle down by its own, remove the lid of the pressure pan, transfer the cooked mixture to a vessel, add salt to taste and bring it to boil.

When it begins to boil, add grounded masala paste into it, combine and add water to your consistency. Boil the curry for 5 to 6 min.

Ingredients –

For tempering –

Ghee – 2 tsp

Mustard seeds – 3/4 tsp

Curry leaves – 2-3 springs

Heat ghee in a tadka pan, when it is hot add mustard seeds in it allow it to splutter, add curry leaves into it and remove it from the flame.

After boiling sambar for 5 to 6 min, switch off the flame, add prepared tempering into it and stir, close the lid  and rest it for 5 to 10 min before you serve.

Aromatic traditional soppina saaru is ready to enjoy. Serve hot with ragi mudde, rice and accompany it with salad/raita’s and curry’s

Note –

You can cook veggies separately and add it to the curry.

The consistency of the curry must be thick, add water and combine it to a medium thick in consistency, bring it to boil for 5 to 6 min , after 5 to 10 min the sambar settle downs to thick in consistency.

Serving idea’s – Serve soppina saaru for breakfast dishes like idli, dosa, rava dosa, neer dosa, also it goes good with chapati as well.

Non vegetarians can accompany soppina saaru with egg masala curry  which is always a perfect side dish.

Veg curries to accompany with soppina saaru are – chayote squash curry, lady’s finger pepper fry, ivy gourd curry, raw banana curry