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# Soppu Saaru Recipe
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| **Prep time** | 10 min |
| **Cook time** | 25 min |
| **Total time** | 35 min |
| **Serves** | 4 servings |
## 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
## 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.
## Step-by-step
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.
meanwhile, prepare masala paste by heating 1 tsp oil.
roast 1 tsp coriander seeds, ½ tsp cumin, 1 tsp urad dal, ¼ tsp methi, 3 dried red chilli and few curry leaves.
transfer the roasted spices to a blender and cool completely.
furthermore add ½ cup coconut, small piece tamarind and 1 clove garlic.
blend to smooth paste by adding ½ cup water.
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.
now prepare the tempering, but heating 2 tsp oil and splutter 1 tsp mustard, 1 dried red chilli, few curry leaves.
pour the tempering over saaru and mix well.
finally, enjoy **mulangi soppu saaru** with hot steamed rice.
## Video
## 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](/recipes/sambar-powder-recipe-sambar-masala).
* 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.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/soppu-saaru-recipe-radish-leaves-saaru/](https://hebbarskitchen.com/soppu-saaru-recipe-radish-leaves-saaru/)
