Sabbasige soppu saaru ( dil leaves rasam )

Ingredients

Finely chopped sabbasige soppu—2 to 3 cups

Grated coconut—1/2 cup

Tamarind soaked in water—small lemon size.

Jaggery powder— 1 tablespoon

Dhania or coriander seeds—1 tablespoon

Jeera or jeerige—1 tablespoon

Pepper corns—1/4 teaspoon

Asafoetida or hing—1/2 teaspoon

Green chillies —1to 2 ( varies according to chilli ness and as per your spice taste)

Salt to taste.

Water.

Wash the sabbasige soppu thoroughly in water.

Heat the kadai or pan add in dhania, jeera, black pepper corns and fry them for a minute.

Add in green chillies sauté for a while.

Add in chopped sabbasige soppu fry until leaves turns soft. Sprinkle little water while cooking on medium flame.

Then add in grated coconut, tamarind fry for a while .

Switch off the stove. Let it cool completely.

Add in Jaggery powder mix well.

Transfer to a mixie jar and grind it to a fine smooth paste adding little water.

Transfer to a container or kadai add salt and required amount of water to adjust consistency.

Bring it to boil.

Take a laddle add 1 tablespoon of ghee heat it .

Once hot enough add mustard seeds,jeera.

When it stops spluttering pour over saaru.

Serve with hot cooked rice .

Note: You can serve it like hot soup with butter .You can omit green chillies while making for soup and can include 1 inch piece ginger.