Sabsige or sabbasige soppu saaru or rasam recipe explained with step by step pictures and a quick video. Sabbasige soppu rasam prepared using dill leaves, coconut, coriander seeds, cumin seeds, green chili and black pepper. This sabbasige soppu saaru or rasam is a very tasty and spicy gravy recipe goes very well with rice.
Sabsige soppu or sabbasige soppu is a name in Kannada language for dill leaves. Dill leaves has different names like Sathakuppi, Sathakuppa, Sowa, Chatakuppa, sabasiege in various Indian languages. We can use this sabsige soppu or dill leaves in akki rotti (rice flour roti), sabsige soppu paddu, nuchinunde, upsaaru and massoppu recipes.
The use of sabsige soppu or dill leaves enhances the taste and flavor of this rasam. This is a bit spicy and tasty rasam, perfect for those lazy days or whenever you are suffering from common cold. This recipe is from my mother-in-law and she learnt it from one of the old Kannada magazine. This is a very simple rasam recipe...so do not miss it. Do try and enjoy!!
If you are looking for more rasam recipes then do check Doddapathre rasam, bili saaru, halasina beejada saaru, Udupi rasam, Cowpea rasam, raw mango rasam and fenugreek seed rasam recipes. Or if you are looking for more Karnataka style gravy recipes then do check our gravies section. I have made a quick video on this recipe, which I have embedded it below. Kindly have a look.
Preparation time: 5 min
Cooking time: 15 min
Serves: 1 litre
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