Catch this Authentic Karnataka Dish Massoppu Saaru to Take You on South Indian Culinary Train
If you haven’t heard about this dish, let us fix this for you. Masoppu means ”Masida + Soppu – Mashed greens” and Saaru actually is “Rasam/gravy”. Check out this authentic South Indian Recipe by Chef Sunil Menon of very the famous Flechazo, Bengaluru.
Ingredients:
- 1 bunch green leaves (palak or palak+amaranthus or palak+methi+dill)
- 1.5 cup toor dal soaked and boiled
- 1 finely chopped onion
- 1 finely chopped tomato
- 2 tbsp grated coconut (optional)
- A big pinch of turmeric powder
- 2-4 green chilli
- Small gooseberry sized tamarind
- 1/2 tsp roasted cumin powder or rasam powder
- 1 tbsp chopped coriander leaves
- Salt as per your taste
Ingredients for Pasta Sauce
- 1 red chilli
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 4-5 cloves of chopped garlic
- A big pinch of asafoetida
- 4 -5 curry leaves
- 2 tsp cooking oil
Instructions:
Step 1. Clean, wash and finely chop the green leaves.
Step 2. In a pressure cooker rinse and cook toor dal by adding a pinch of turmeric powder and required water.
Step 3. Now to the same cooker, which has cooked toor dal, add in chopped green leaves, onion, tomato, grated coconut and slit green chillies. Add in a cup of water, close the lid and cook it by making a whistle.
Step 4. Once the pressure subsides, open the lid and mash the cooked ingredients well. Mash it with a hand churner or blender. You can also drain the quid and coarse grind the residue using a mixer grinder. We usually mash it well with the back of a spatula.
Try it out yourself & share this recipe with friends too!