Sabbasige soppu tambuli

 

Ingredients

Sabbasige soppu ( dill leaves)—1 big bunch 

Fresh grated coconut (nariyal// kayi turi)—1 cup

Curd ( mosaru//dahi)— 1 to 2 cups ( as required)

Channa  dhal ( kadale bele)—1 tablespoon 

Uddina belle ( urad dhal)—1 tablespoon

Jeera (jeerige//cumin seeds)—1 tablespoon 

Kothambari bija (sabut dhania// coriander seeds)—1 teaspoon 

Black pepper corns (kaalu menasu)—1 tablespoon 

Ghee (tuppa)—1 tablespoon

Salt—to taste

Method 

Clean and wash sabbasige soppu thoroughly.

Chop them roughly.

Heat a kadai or pan,add ghee,when it melts,add channa,urad  dhals,jeera,dhania,black pepper corns and saute on low flame till dhals turns brown in colour.

Then add chopped sabbasige soppu and sprinkle little water and cook till soppu turns soft.

Add fresh grated coconut and saute for a minute.

Turn off the heat .

Keep it aside and let it cool completely.

Transfer the mixture into a mixer grinder jar,add salt,grind to a smooth paste adding little water or curd.

Don’t make it too thin ( watery)

Transfer into a mixing bowl,add more curd to adjust consistency.

Mix well together.

Now prepare for seasoning (oggarane)

Take one teaspoon of ghee in a laddle,once hot enough add one teaspoon of sasive (mustard seeds//rai),jeera (jeerige//cumin seeds)and asafoetida (hing//ingu) each,on low heat.

When it stops spluttering,pour on tambuli,and mix well.

Serve with rice.