Mossappu saaru is a nutritious curry prepared with mixed herbs. Mixed herbs are cooked along with dal, mashed and made to a curry, so the name Mossappu – masida soppu means mashed greens/herbs, a South Karnataka specialty dish. Fresh greens like Amaranth leaves, Spinach, Mountain spinach, Fenugreek, Dill leaves… used in preparing this curry and served with ragi mudde, a nutritious meal, a routine curry made often in week days in south Karnataka, one of the best curry recipe followed from generations. A best way to add variety of greens in a curry, totally, a healthy curry for all ages.
To Pressure cook –
Pigeon peas (Tur dal) – 3/4 cup
Onion – 1 medium or sambar onion – 5-6 no’s
Garlic – 6 -7 cloves peeled
Green chilies – 5 no’s adjust to your taste
Tomato – 2 no’s
Amaranth – 1 bunch
Spinach – 1 bunch
Fenugreek – 1 bunch
Dill leaves – 1 bunch
Coriander – 1/4 bunch
To grind –
Cooked greens along with dal to a coarse mixture
Coconut – 1/2 cup chopped roughly/ grated
Coriander – 1/4 tsp Optional
Mustard – 1/4 tsp
Curry leaves – 1 spring
Onion – 1/2 chopped
Oil – 2 tsp
Clean greens, remove the stem if it is not tender, rinse in water and keep ready.
Rinse turdal, add it to a pressure cooker, add all the ingredients to pressure cook, add 1 1/2 cup of water, close the lid of the cooker and pressure cook it for 2 whistles.
when the pressure of the cooker settle down by its own/Once done,
Strain with a colander, collect the stock, allow the mixture to cool
Meanwhile add coconut and coriander powder in a mixer jar, blend it to a smooth paste by adding enough water to blend.
Once done, add it to the stock, in the same jar, add cooked mixture in 1 or 2 batches to a coarse paste.
Add it to the same vessel, stir, combine to your consistency (medium thick similar to dal consistency) add salt to taste.
Keep on the wok, bring the curry to boil for 5 min. Switch off the flame.
Heat oil in a tadka pan, when it is hot add mustard seeds, allow it to splutter, add curry leaves and chopped onion, fry until onion turns to translucent, remove from the flame, add it to the curry, stir.
Enjoy nutritious Mosappu with hot ragi mudde and rice, followed with a pickle/veg curry/egg omelet/fish fry or a spicy non veg curry any of your choice.
Averebele is split dried Indian beans/papadi lilva/Cow beans is also used to prepare this curry other than Tur dal. In winter season tender pulses is also added in preparing this curry.
You can prepare this curry with mixed greens or only with spinach or amaranth leaves .
Adding coconut in preparation is optinal, you can just pressure cook all the ingredients as shown above, once cooled/ it is ready, blend/mash it to a coarse mixture, combine to dal consistency, boil it for few min and season with the same ingredients as shown above.