Masoppu Recipe | Soppu Recipes


masoppu recipe

Add masoppu recipe to your list of favorite soppu recipes, for masoppu, or mixed-leaves sambar, is a super-healthy and tasty sambar. Ragi mudde and this masoppu make a superb combination. Relish it with chapati, roti, dosa or rice too. Masoppu is a cuisine native to Karnataka.

What gives this food an excellent healthy edge? The green leaves! Palak (spinach), dhantu (amaranth), sabsige (dill), methi (fenugreek) and chakkotha leaves are a storehouse of medicinal values. Further, ingredients like tomato, garlic and jeera add to the health qualities of masoppu.


Masoppu recipe needs only the common ingredients, What's more, it has only few, simple steps. Increase the variety of green leaves (soppu) or their quantity. This way you can benefit more from the health advantages green leaves offer.

TIP
Make masoppu within hours you buy the green leaves, because only fresh leaves enable you make this sambar without losing much of their nutrients.

If you are making this sambar for ragi mudde, some of the side dishes that have a good fit with this duo are roasted pappad, preferably the one made from horse gram (hurali kaalu happala), herali kayi pickle and raw onion.










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Quantity:
3-4 cups

Ingredients:

1. Mixed green leaves like palak (spinach), dhantu (amaranth), sabsige (dill), menthya (methi), chakkotha, 3/4 of each, small bunch
2. Toor dal 1/4 cup
3. Onion, diced, 1
4. Garlic 8-10 cloves
5. Tomato 1
6. Green chilies, 2-3 or to taste
7. Jeera 1 teaspoon
8. Coriander leaves, few sprigs
9. Turmeric 1/4 teaspoon
10. Poppy seeds / gasa gase / khas khas 1 teaspoon
11. Fresh coconut gratings 1/4 cup
12. Tamarind juice to taste
13. Salt to taste
14. Water
15. Oil few drops

For Seasoning (optional):

1. Oil 1 teaspoon
2. Hing / asafoetida 2 pinches (optional)
3. Mustard seeds 1/4 teaspoon
4. Curry leaves 1 sprig

How to make Masoppu?


masoppu recipe video

1. Soak poppy seeds in about 2 teaspoons of water.

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2. Wash toor dal twice in a pressure cooker and soak the dal in about 3/4
cup of water.

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3. Clean and wash the greens leaves.

Refer to How to Pick and Clean Methi Leaves, the steps of which applies also to other green leaves.

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4. Add a few drops of oil and turmeric to the dal.

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Add green leaves.

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Add onion, chilies, and garlic.

Cut the tomato into half, scoop out the pulp and add.

Fill the scooped-out tomato slice with jeera and add.

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5. Pressure cook for 1-2 whistles on a low flame.

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Remove the lid when there is no pressure.

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Remove onion, garlic, chilies and tomato pieces and transfer to a bowl.
6.
IMPORTANT
Use a large mixer jar to grind, because while grinding the green leaves and other ingredients the mixture may spurt.

Grind coconut and poppy seeds to a fine paste.

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7. Add tamarind juice and onion-garlic-tomato mixture.

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Grind to a paste.

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8. Add dal and leaves.

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Switch-on and switch-off, for two times, in quick successions.

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NOTE
Do not grind continuously, because the mixture will become a fine paste.

If the mixture is hot, while grinding, hold the jar lid with a thick-layered cloth to prevent the spurting of the mixture.
9. Transfer the ground mixture to a utensil.

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Add salt. Mix.

Adjust the consistency by adding water.

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Switch-on the stove.
10. Adjust the salt and tamarind. If you want the masoppu to be spicy, add chili powder when the mixture starts to boil.

Cook for 7-10 minutes or till you get the aroma of sambar.

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11. Prepare the seasoning:

Heat oil in a separate utensil.

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Add hing when the oil becomes hot. Mix.

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Add mustard.

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Add curry leaves when the mustard splutters.

Fry till the leaves become crispy.

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12. Add chopped coriander leaves to the boiling mixture.

Mix.

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13. Add the seasoning.

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Mix.

Switch-off the stove.

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14. Masoppu or mixed-leaves sambar is ready.

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TIPS Masoppu Recipe
1. You can use only three or four types of green leaves, if you do not have all the leaves. However, this sambar would not be tasty.
2. Use only the green chilies or chilies and chili powder.