Mosoppu is a recipe of mashing cooked mixed green leaves. It is made of mixture of all the green leaves of your choice. It tastes very well with ragi mudde/ ragi ball and rice.
1. Dhantu/ amaranth leaves – 1 whisp
2. Sabsige / dil leaves – 1 whisp
3. keere – 1 whisp
4. kilkeere – 1 whisp
5. Fenugreek/ methi – 1 whisp
6. Spinach / palak – 1 whisp
7. Toor dal – 1/2 cup
8. Onion – 2
9. Tomato – 2
10. Green chilli – 5
11. Garlic – 1
12. Cumin seeds – 1 tablespoon
13. Tamrind – 1 lemon sized
14. Coconut – 1/2 cup
15. Sambar powder – 2 tablespoon
17. Oil – 1 tablespoon
18. Mustard – 1/2 teaspoon
19. Curry leaves – 8-10
Procedure for making Mosoppu :
1. Clean all the green leaves by cutting out the stems and wash it thoroughly with water.
2. Rinse and soak toor dal for 30 minutes.
3. Take a pressure cooker, add soaked toor dal, all the green leaves, chopped onion, chopped tomatoes, green chilli, crushed garlic cloves, cumin seeds and tamrind.
4.Add 1/4th of water to the cooker, Close the lid and pressure cook for 3 whistles.
5. Once it’s de-pressurised, drain out the liquid and keep it aside.
6. Make a fine paste of coconut alone by adding water.
7. To the same mixer jar, add everything that has been cooked and grind it coarsely. If everything doesn’t fit, you can take out the coconut paste and then grind everything coarsely.
8. Transfer it into a container and add the previously seperated liquid if needed according to the consistency of your choice.
9. To that add sambar powder, salt and let it saute for 5-6 minutes.
10. In a frying pan, heat 1 tablespoon of oil, add mustard and curry leaves and let it splutter out.
11. Add this tempering to the sambar and it’s ready to serve.
SECRET TIP :
You can also mash the cooked green leaves mixture using a hand blender.
Don’t forget to let me know how it goes in the comment section when you give it a try. If you like the recipe, kindly share it with your friends and family. And also follow our Instagram page rasadouthana for more updates.