Massoppu saaru ragi mudde recipe | How to make masoppu saaru and ragi muddde | Mashed greens dal and ragi ball
By Latha on April 11th, 2016
Massoppu saaru recipe explained with step by step pictures and a video. Massoppu or masoppu saaru and ragi mudde is a very popular combination in southern parts of Karnataka. Massoppu saaru is a gravy prepared using mashed greens and toor dal. Ragi mudde or ragi ball is a soft ball prepared using finger millet flour. This popular combination is consumed as a wholesome meal. I have already posted upsaaru, bassaru and huruli kalu bassaru recipes, which are other popular gravy recipes served with ragi mudde.
I learnt this massoppu saaru recipe from my aunt, who is basically from tumkur and lives in Bengaluru. And ragi mudde recipe is from my friend sushma, who lives in Mysore.
In Kannada language "Massoppu" derived from "Masida soppu", which translates to mashed greens. And "saaru" refers to sambar or gravy. Massoppu saaru is generally prepared using mixed green leaves like palak leaves, fenugreek leaves, dill leaves and amaranthus leaves. But you can prepare it using any combination of leaves depending on the availability and the taste. I have used palak and amaranthus leaves. Some times I prepare it using palak leaves alone and that also tastes good.
This massoppu or masoppu saaru recipe is posted along with ragi mudde or ragi ball recipe. So read, try and enjoy this Massoppu saaru and Ragi mudde.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 15 min
Cooking time: 30 min
Serves: 3
Ingredients for massoppu saaru: (measuring cup used = 120ml)
- 1 bunch green leaves (palak or palak+amaranthus or palak+methi+dill etc.,)
- 1.5 cup toor dal
- 1 finely chopped onion
- 1 finely chopped tomato
- 2 tbsp grated coconut (optional)
- A big pinch of turmeric powder
- 2 - 4 green chilli
- Small gooseberry sized tamarind
- 1/2 tsp roasted cumin powder or rasam powder
- 1 tbsp chopped coriander leaves
- Salt as per your taste
Ingredients for tempering:
- 1 red chilli
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 4 -5 cloves of chopped garlic
- A big pinch of asafoetida
- 4 - 5 curry leaves
- 2 tsp cooking oil
Instructions for making Massoppu saaru:
- Clean, wash and finely chop the green leaves.
- In a pressure cooker rinse and cook toor dal by adding a pinch of turmeric powder and required water.
- Now to the same cooker, which has cooked toor dal, add in chopped green leaves, onion, tomato, grated coconut and slit green chillis. Add in a cup of water, close the lid and cook it by making a whistle.
- Once the pressure subsidies, open the lid and mash the cooked ingredients well. Mash it with hand churner or blender. You can also drain the liquid and coarse grind the residue using mixer grinder. I usually mash it well with the back of a spatula.
- Now take a small frying pan and prepare tempering using oil, red chilli, mustard seeds, cumin seeds, garlic, asafoetida and curry leaves.
- Add in tempering to the cooker, which has mashed dal, leaves and vegeables. Also add in salt and tamarind juice extracted from a small gooseberry sized tamarind.
- Add in 1/2 tsp of roasted cumin powder or rasam powder and bring it to boil.
- Add in chopped coriander leaves. When it comes to rolling boil switch off the stove. Serve it hot with ragi mudde.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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