Soppina saaru and soppina palya

Ingredients 

Dantina soppu ( amar anath/chaulai leaves) and sabbasige  Soppu( dil leaves) ( or any greens of your choice)

Dantina  soppu —1 bunch 

Sabbasige soppu—1 small bunch 

Togari belle (toor dhal)—1 cup

Turmeric powder( arisina//haldi)—1/2 teaspoon 

Salt to taste.

Jaggery powder ( Bella//gud)-1 tablespoon 

 Method to boil greens and togari belle 

Wash the soppu (greens) thoroughly in water and chop them ;

Wash togari belle also.

Now  Transfer The togari belle into pressure cooker,add water and arisina.

Add in chopped soppu also and pressure cook for 3 whistles .

Once the pressure reduces open the lid and drain the water ( stock) from cooked bele and soppu, completely and keep it aside.

Ingredients for masala 

Coriander seeds (dhania seeds//kothambari bija)—2 tablespoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Methi dana (menthya kaalu//fenugreek seeds)—1/4 teaspoon 

Black pepper corns (menasu kaalu)—1 teaspoon 

Dry red chillies—4 to 5

Oil—1 teaspoon 

Onion ( irulli)-1 

Tomato—1

Tamarind soaked in water ( hunase hannu//imli )—small lemon size 

Fresh grated coconut—1/2 cup

Method for making masala 

Roast coriander seeds,red chillies,jeerige,menthya kaalu,black peppercorns in a pan adding oil on medium flame.

Roast till chillies puffs up and other ingredients changes in colour.

 Switch off the stove and add chopped tomato and coconut and saute for a while.

Let it cool completely.

Roast onion on direct open flame for few minutes .

Now remove the skin and  chop onion.

Add this to roasted mixture,along with hunase hannu.

Now transfer everything into a mixer grinder jar and add  2 tablespoon or laddle full of cooked greens to it.

 Grind them to a smooth fine paste.

For making saaru 

Now add this masala paste to the drained water( stock ) from cooked greens in a container .

Add karibevu,salt,jaggery powder and keep it for boiling on medium flame.

Let it boil well.

Once boiled well add oggarane (seasoning)

Now soppina saaru is ready 

For seasoning (oggarane)

Heat a tablespoon of ghee,once hot add 1 teaspoon of  Sasive (mustard seeds), jeera(jeerige ) and asafoetida (hing).when it stops spluttering pour over saaru and mix well.

Now saaru is ready.

Now let us proceed to the palya preparation.

Ingredients for palya

Onion (irulli)—1 chopped 

Red  chillies—2

Green chillies(hasiru menasina kayi)—2

Fresh grated coconut(Kayi turi)—1/4 cup

Lemon —( nimbe hannu)—1/2

Cooked greens and dhal

Prepare for seasoning (oggarane ) 

Heat 2 tablespoon of oil in a kadai or pan on medium flame.

Once hot enough add mustard seeds,jeera (1 teaspoon each),when it crackles add kadale belle,uddina belle (1 tablespoon each),arisina .

When done add onion chopped along with chillies and saute for a while.

Finally add cooked greens and togari belle mixture and mix well.

Add in salt,grated coconut,lemon juice and simmer it for a while stirring continuously.

Now soppina palya is ready.

Cooked greens and togari belle 

Drained water ( stock)

Soppina saaru 

 Palya preparation

Palya