Sabbakki Soppu/Dil Leaves Kootu is one of the tasty curry/side dish in South India.
Sabbakki Soppu/Dil scientifically known as Anethum Graveolens, is very good source of dietary fiber minerals manganese, iron, magnesium, vitamin A. Also a very good source of Calcium which is very helpful for bones. It boosts digestive health relief from insomnia, diarrhea, dysentry, hiccup, menstrual disorders respiratory disorders, cancer, oral care, arthritis, reduces excess gas. It has more medicinal values.
Now let us learn how to prepare Sabbakki Soppu/Dil Kootu. It is not spicy.
Sabbakki Soppu/Dil Leaves 3 cups chopped
Urad dal 1 tsp
Tomato 1 medium size
Grated coconut 3 tbsp
Curry leaves 1-2 strands
Green Chillies 2
Jaggery 1 pea sized
Salt to taste
Oil 1 tsp
Mustard seeds ½ tsp
Red chillies 1-2
Curry leaves 4-5 leaves
Wash Sabbakki Soppu/Dil Leaves and cut into small pieces.
Wash and cut tomatoes into small pieces.
Add both into a pan put 1 ½ cup water and cook in medium flame.
Dry roast urad dhal, pepper and green chillies.
Grind roasted items, grated coconut, curry leaves (keep behind 5-6 leaves) into fine paste.
When Sabbakki Soppu/Dil Leaves are cooked, add the grounded mixture and cook for 3-4 mins.
You can add water to get right consistency.
Now add salt to taste, jaggery and mix well.
Cook in medium-low flame for about 3-4 mins.
Keep stirring to avoid burning at the bottom.
Add finely chopped curry leaves.
In a small pan take oil, add mustard seeds to splutter, red chillies.
Add this temper to the Sabbakki Soppu/Dil Leaves Kootu and switch off the flame.
Sabbakki Soppu/Dil Leaves Kootu is ready to serve.
It is consumed with hot cooked rice, chapathi, dosa, poori etc., It can also be used as a side dish with lunch or dinner.
Sabbakki Soppu/Dil Leaves Kootu should not be too thick nor too watery. Water can be added as per requirement to get the kootu consistency. Jaggery can be added as per individual taste. If by chance Kootu is too watery add little rich flour and cook for 2 mins.