Mixed greens sambar or berake sopu sambar recipe explained with step by step pictures. Mixed greens sambar or mixed leaves sambar is prepared using mixed green leaves, tomato, coconut and few other spices. This mixed leaves sambar or soppu saaru is very healthy and tasty. Mixed leaves sambar tastes good with rice.
I have used green amaranthus (harive or dantina soppu), palak leaves, dill leaves (sabsige soppu), little methi leaves (menthe soppu), little carrot leaves and little beetroot leaves. You can choose and add any leaves, which are locally available at your place. If you are adding more fenugreek or methi leaves, then skip methi seeds while roasting the spices. However do not add too much of methi leaves as the sambar might turn bitter.
Greens or green leaves or green leafy vegetables are very good for health. They have numerous health benefits like they improve eye health, boost bone strength, improve metabolism and improve brain health. They are useful in reducing the risk of cancer and heart disease. Green leafy vegetables are low in fat, high in dietary fiber, and rich in folic acid, vitamin C, potassium and magnesium. So I strongly recommend, one must include green leaves in their regular diet.
If you are looking for more green leaves recipes then do check our upsaaru, Massoppu, bassaru, palak sambar, basale soppu sambar, harive soppu or dantina soppu sambar and sabsige soppu saaru recipes.
Or if you are looking for more Karnataka style gravy recipes then do visit our gravies section.
Mixed greens sambar recipe
Preparation time: 10 min
Cooking time: 30 min
- 1 big bunch of mixed green leaves (refer above description part)
- 1/4 cup toor dal or thogaribele
- 1 tomato
- 1/4 tsp turmeric powder
- One marble sized tamarind
- 1 tsp jaggery
- Salt as per your taste
Ingredients for masala: (measuring cup used = 240ml)
- 1/2 grated coconut (depending on the thickness required)
- 2 - 4 red chili
- 1 tsp urad dal
- 2 tsp coriander seeds
- 1/2 tsp jeera or cumin seeds
- 1/4 tsp mustard seeds
- 5 - 6 black pepper (optional; I didn't use)
- 10 - 12 fenugreek seeds or menthya
- 1/4 tsp asafoetida
- 1 tsp cooking oil
Ingredients for tempering:
- 1 red chili
- 5 - 6 curry leaves
- 1/4 tsp mustard seeds
- 2 tsp cooking oil
- 1 small onion sliced (optional; I didn't use)
- 4 - 5 cloves of garlic chopped (optional; I didn't use)
Instruction for making mixed greens sambar or soppu saaru:
- Pick, rinse and chop the green leaves. I have used green amaranthus (harive or dantina soppu), palak leaves, dill leaves (sabsige soppu), little methi leaves (menthe soppu), little carrot leaves and little beetroot leaves. You can choose and add any leaves, which are locally available at your place.
- Take toor dal in a pressure cooker and rinse. Add in turmeric powder, few drops of oil, required water and cook the dal until soft.
- Wait until the pressure subsides. Make sure that the dal is cooked. Next add in chopped mixed green leaves.
- Also add in chopped tomato and salt. Cook until leaves are cooked by adding required water. You can pressure cook it by making just one whistle.
- Next take all the ingredients listed under "for masala". I have used red chilies, urad dal, coriander seeds, cumin seeds, mustard seeds, fenugreek seeds and asafoetida. Please note, I have not used black pepper. If you like spicy sambar, then add the black pepper. Also you can skip the fenugreek seeds (menthe), if you have added more methi leaves (menthe soppu).
- Transfer all these masala ingredients into a frying pan. Start roasting them under medium flame using a tsp of oil. Take care not to burn any of the ingredients. When the dals turn brown and mustard seed starts spluttering, switch off the stove. Take 1/2 cup of grated coconut.
- Tranfer the roasted ingredients and grated coconut into a mixie jar. Grind until smooth by adding required water.
- Then add this ground masala paste into the cooker, which has cooked green leaves+dal+tomato.
- Add in tamarind juice and jaggery. Also adjust the salt level.
- Add in required water, mix well and bring it to boil.
- Temper it with oil, red chili, mustard seeds and curry leaves. Optionally you can add either sliced onion or chopped garlic in the tempering. Serve tasty mixed greens sambar or soppina huli saaru with hot steaming rice or ragi mudde.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.