Soppu saaru (Soppu is ‘leaf’ and saaru is ‘curry’ in Kannada), pronounced “Soppsaaru” which is called Cheera curry (in Malayalam) is one of the most popular vegetarian curries in Karnataka. It’s rich in fiber and flavor. Pretty easy to make, except for the part of cleaning the leaves. This was a preparation I had never seen before going to Bangalore. The way my Mom prepares greens, which is Kerala style, is very different from this and the taste is entirely different too. Frankly I prefer Mom’s preparation, but this version is supposed to be extremely nutritious as it contains not 1, but at least 4 to 5 types of leaves.
Mixed greens, 4 or 5 types, which includes spinach, coriander leaves and gongura leaves,washed and chopped, about 4 cups
Toor dal, or sambhar dal, 1/2 cup
Moong dal 1/2 cup
Garlic 10 cloves
Green chillis 6-8
Turmeric 1 tsp
Water 1 cup
Cook all the above together in a pressure cooker for 5-6 whistles or till both the dals are cooked well. Remove from heat and when it cools, add salt and use a heavy ladle to mash the contents a little.
Coconut grated, 3/4 cup
Jeera, 1/2 tsp
Turmeric 1/2 tsp
Grind the above to make a smooth paste. Add this to the curry.
Tamarind pulp, 1 tbsp (If you are not adding gongura leaves, then you’ll have to increase this to 2tbsp)
Add to the curry along with the coconut mixture. Mix well. Let it simmer for 5 minutes.
Coconut oil, 1 tbsp
Mustard, 1/2 tsp
Dry red chilies, 2
Shallots, sliced 2tbsp
Curry leaves, a few
Heat the oil, add the ingredients in the given order and fry till the shallots turn golden brown. Then add the curry leaves, pour onto the curry, close the lid for about 10 minutes. You can add a dollop of ghee too, but that would be a lil on the heavier side. I usually avoid the ghee, even though it improves the taste drastically.
This curry goes well with rice, chappati or Ragi ball or Ragi Modde, as it’s called in Kannada. It tastes best when accompanied with rice, curd and fish fry.