Simple, practical, and full of everyday flavour, soppu saaru recipe | huli soppina saru | mulangi or radish leaves saaru is a vegetarian karnataka sambar made with radish leaves, tomato, and onion in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Yield: 4 Servings
- Category: sambar
- Cuisine: karnataka
Ingredients
- 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
Method
- firstly, finely chop radish leaves. you can alternatively use any leaves or combination of leaves.
- also add 1 tomato, ½ onion, ¼ tsp turmeric, 2 cup water and ½ tsp salt.
- cover and boil for 6 minutes or until the leaves are blanched.
- transfer the masala paste to cooked radish leaves.
- also, add ½ tsp jaggery and ¼ tsp salt. mix well.
- boil for 5 minutes or until raw flavour of coconut disappears.
- furthermore, add 1 cup cooked toor dal and mix well adjusting consistency as required.
- boil for 2 minutes or until the saaru is cooked completely.
- pour the tempering over saaru and mix well.
- finally, enjoy mulangi soppu saaru with hot steamed rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
