soppu saaru recipe | huli soppina saru | mulangi or radish leaves saaru

soppu saaru recipe | huli soppina saru | mulangi or radish leaves saaru with detailed photo and video recipe. a traditional karnataka style coconut based rasam recipe made with tender radish leaves. it is an ideal curry recipe to be served with hot steamed rice for lunch and dinner. it is easy and simple to prepare and can be made with any choice or leafy vegetables by following the same procedure.
huli soppina sarusoppu saaru recipe | huli soppina saru | mulangi or radish leaves saaru with step by step photo and video recipe. karnataka cuisine has a lot of influence from its neighbouring states and its evident in its recipes. having said that there are many traditional and native recipes to kannada cuisine. one such authentic and traditional rasam recipe is mulangi soppu saaru recipe made for steamed rice.

this is one of the simple saaru or rasam recipes which i make it frequently for my lunch and dinner recipes. yet it took me so long to post it in my blog with a video. perhaps i just overlooked this recipe. nevertheless, i am posting this recipe today with fresh and tender radish leaves. as a matter of fact, i make this recipe with choice of leafy vegetables. i make it with beetroot leaves, spinach leaves, malabar leaves and dill leaves. i even make it with the combination of leaves and it equally tastes great. in other words, there isn’t any hard and fast rule to use just radish leaves and can be made with whatever available in your fridge. moreover, i make sure to add sliced onions which makes it more flavoured and gives a nice texture to saaru.

soppu saaru recipe

furthermore, i would like to add some tips and suggestions for a perfect and flavoured mulangi soppu saaru recipe. firstly, in this recipe, i have used freshly grounded masala paste, but you can also blend rasam powder with fresh coconut. you can use store bought rasam powder or you can use freshly prepared rasam spices. secondly, if you are using radish leaves, onion is a must as it balances the strong odour of radish leaves. you can skip it if you are using other leafy vegetables as it is not mandatory. lastly, the rasam cannot just be served with rice, but also with ragi mudde or even with the choice of pulav recipes.

finally, i request you to check my other rasam recipes collection with this post of soppu saaru recipe. it includes recipes tomato rasam, beetroot rasam, mysore rasam, mulangi sambar, pepper rasam, horsegram rasam and lemon rasam. in addition to visit my other related recipes collection like,

soppu saaru video recipe:

recipe card for mulangi or radish leaves saaru:

3.25 from 4 votes
huli soppina saru
soppu saaru recipe | huli soppina saru | mulangi or radish leaves saaru
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

easy soppu saaru recipe | huli soppina saru | mulangi or radish leaves saaru

Course: sambar
Cuisine: karnataka
Servings: 4 Servings
Author: Hebbars Kitchen
Ingredients (1 cup = 255 ML)
  • 1 bunch radish leaves
  • 1 tomato chopped
  • ½ onion sliced
  • ¼ tsp turmeric
  • 2 cup water
  • ¾ tsp salt
  • ½ tsp jaggery / gud
  • 1 cup toor dal cooked
for masala paste:
  • 1 tsp oil
  • 1 tsp coriander seeds
  • ½ tsp cumin / jeera
  • 1 tsp urad dal
  • ¼ tsp methi / fenugreek seeds
  • 3 dried red chilli
  • few curry leaves
  • ½ cup coconut grated
  • small piece tamarind / imli
  • 1 clove garlic
  • ½ cup water
for tempering:
  • 2 tsp oil
  • 1 tsp mustard
  • 1 dried red chilli
  • few curry leaves
Instructions
  1. firstly, finely chop radish leaves. you can alternatively use any leaves or combination of leaves.
  2. also add 1 tomato, ½ onion, ¼ tsp turmeric, 2 cup water and ½ tsp salt.
  3. cover and boil for 6 minutes or until the leaves are blanched.
  4. transfer the masala paste to cooked radish leaves.
  5. also, add ½ tsp jaggery and ¼ tsp salt. mix well.
  6. boil for 5 minutes or until raw flavour of coconut disappears.
  7. furthermore, add 1 cup cooked toor dal and mix well adjusting consistency as required.
  8. boil for 2 minutes or until the saaru is cooked completely.
  9. pour the tempering over saaru and mix well.
  10. finally, enjoy mulangi soppu saaru with hot steamed rice.

how to make soppu saaru recipe with step by step photo:

  1. firstly, finely chop radish leaves. you can alternatively use any leaves or combination of leaves.
    soppu saaru recipe
  2. also add 1 tomato, ½ onion, ¼ tsp turmeric, 2 cup water and ½ tsp salt.
    soppu saaru recipe
  3. cover and boil for 6 minutes or until the leaves are blanched.
    soppu saaru recipe
  4. meanwhile, prepare masala paste by heating 1 tsp oil.
    soppu saaru recipe
  5. roast 1 tsp coriander seeds, ½ tsp cumin, 1 tsp urad dal, ¼ tsp methi, 3 dried red chilli and few curry leaves.
    soppu saaru recipe
  6. transfer the roasted spices to a blender and cool completely.
    soppu saaru recipe
  7. furthermore add ½ cup coconut, small piece tamarind and 1 clove garlic.
    soppu saaru recipe
  8. blend to smooth paste by adding ½ cup water.
    huli soppina saru
  9. transfer the masala paste to cooked radish leaves.
    huli soppina saru
  10. also, add ½ tsp jaggery and ¼ tsp salt. mix well.
    huli soppina saru
  11. boil for 5 minutes or until raw flavour of coconut disappears.
    huli soppina saru
  12. furthermore, add 1 cup cooked toor dal and mix well adjusting consistency as required.
    mulangi or radish leaves saaru
  13. boil for 2 minutes or until the saaru is cooked completely.
    mulangi or radish leaves saaru
  14. now prepare the tempering, but heating 2 tsp oil and splutter 1 tsp mustard, 1 dried red chilli, few curry leaves.
    mulangi or radish leaves saaru
  15. pour the tempering over saaru and mix well.
    mulangi or radish leaves saaru
  16. finally, enjoy mulangi soppu saaru with hot steamed rice.
    soppu saaru recipe

notes:

  • firstly, adding onions along with radish leaves will reduce the smell of radish in the saaru.
  • also, adding coconut masala paste is optional, you can prepare with just adding sambar powder.
  • furthermore, add mix combination of leaves like methi, palak and basale (malabar spinach) along with radish leaves.
  • additionally, add slices of radish along with leaves for variation.
  • finally, mullangi sambar / radish sambar taste great when prepared with coconut.
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