Uppu saaru I Honagone Soppina Uppu saaru

Recipe Categories: Curries I Sambar I Saaru
Preparation Time : 30 min Cooking Time : 30 mins Serves : 4

Uppu Saru/Sappe Saru /uppesaru is a traditional recipe of south Karnataka. It is a healthy and delicious dish made with vegetables, beans, greens, lentils, or pulses. Uppu Saaru with playa is a perfect dish to enjoy on a rainy day or to get rid of cold., today I am sharing Uppu Saru with Honagone Soppu, The English name of Honagone Soppu is Sessile Joyweed, A healthy and nutritious green leafy vegetable available in rainy season. It has a bunch of medicinal values. It’s called Koypa in Marathi, Honagone in Kannada, Ponnaganti koora in Telugu and Ponnanganni Keerai in Tamil. Honagone soppu and green gram make a good protein pack combination.  and red chutney, a healthy Saru/rasam prepared usually in all seasons, available plenty in winter/rainy seasons. the combination of Greens and Green gram makes a delicious combination, totally a nutrition packed food.   


To cook –

Honagone Soppu/Sessile Joyweed – 3 bunches

Green gram – 1/2 cup

Tur dal – 2 tbs (optional)

To make chutney/Uppu Saru Khara –


Dry Byadgi chilies – 6 or 7 no’s

Garlic – 1 medium

Cumin – 1/4 tsp

Pepper – 3/4 Tsp

Coriander – a small bunch

Lemon juice – 1 Tsp

Salt to taste

To make Palya/Side dish –


Oil – 2 tbs

Mustard – 1/4 Tsp

Onion – 2 no’s chopped

Curry leaves – 1 spring

Dry Chilies – 2 or 3 no’s

Coconut – 3 tbsp grated




Clean and chop Soppu/greens, rinse thoroughly and drain the water in a colander.

Heat a pan, when it is hot add green gram, dry fry until it gets hot,

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Then transfer it to a pressure cooker, add 2 glasses of water and cook it for 2 or 3 whistles.

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When the pressure of the cooker settles by its own, open the lid, ensure the dal is almost done, then add chopped soppu/greens, add salt to taste, add water as the quantity of rasam you need to make, stir. Cook it for 1 whistle/boil/cook until done.


Once done drain and collect the stock as shown in the picture above.

Meanwhile, heat a pan with little oil, add cumin, pepper, dry chilies, garlic fry until it gets hot, switch off the flame, then add a bunch of coriander, allow it to cool.

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Transfer all the ingredients to mixer jar, add salt to taste, blend it to a fine paste, add required amount of water to blend. once done remove the prepared chutney/ uppusaru Kara to a cup, add 1 tsp of chutney/Khara to collected stock, stir, bring it to boil for few mins. (you can mix lemon juice to chutney/Khara or can be added when served)


To make Palya/side dish –

Heat a pan with 2 tbs of oil in it, when it is hot add mustard, allow it to splutter, then add curry leaves and broken chilies, then add chopped onion, fry until it turns translucent.

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Add cooked and drained greens mixture, toss it well, finally add grated coconut, once again toss well remove from the flame.


Serve hot with hot Ragi mudde, hot steamed rice with ghee, add chutney/ Uppusaru Khara to adjust your taste, squeeze a few drops of lemon juice to it and Enjoy !!!

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