Harive Soppu Koddel

1. 1
   prep · ~10 min

   Soak the tamarind and prep the greens.

   1.Soak tamarind in 2 tbsp warm water for 10 minutes. Squeeze and extract pulp; discard solids.

   2.Wash dill leaves thoroughly. Discard thick stems. Finely chop tender leaves and thin stems.

   3.Wash toor dal and soak in water for 15 minutes, then drain.
2. 2
   boil · ~15 min

   Cook dal and dill leaves together.

   1.Add drained toor dal, chopped dill leaves, turmeric powder, salt, and 1.5 cups water to pressure cooker.

   2.Close lid and cook over medium heat. After first whistle, reduce to low and cook 10 minutes.

   3.Turn off heat, let pressure release naturally. Open and mash the dal-dill mixture lightly with a ladle.

   TIPCooking dill together with dal infuses the curry with deep herbal flavor. Don't overcook — one whistle is enough for soft dill.
3. 3
   mix · ~2 min

   Grind the coconut-spice paste.

   1.Add grated coconut, cumin seeds, and 3 dried red chilies to mixer grinder jar.

   2.Add tamarind extract and 0.25 cup water. Grind to a smooth, fine paste.

   3.Scrape down sides and grind again if needed — paste should be creamy with no coarse bits.
4. 4
   simmer · ~5 min

   Combine paste with dal and simmer.

   1.Add ground coconut paste to the cooked dal-dill mixture. Stir well.

   2.Add 0.5 cup water if curry is too thick — consistency should be pourable but not watery.

   3.Bring to a gentle boil over medium-low heat. Simmer 5 minutes, stirring occasionally.

   4.Taste and adjust salt. Turn off heat once small bubbles appear on surface.

   TIPBring just to a boil and turn off immediately — coconut paste shouldn't boil hard or it loses its fresh aroma.
5. 5
   temper · ~2 min

   Make the tempering.

   1.Heat coconut oil in a small tadka pan over medium heat.

   2.Add mustard seeds and wait until they pop and crackle (30 seconds).

   3.Add broken dried red chilies, curry leaves, and asafoetida. Fry 10 seconds until fragrant.

   4.Pour the sizzling tempering over the curry and mix once.

   TIPDon't let the red chilies blacken — the moment they darken slightly, pour over the curry immediately.
6. 6
   rest · ~5 min

   Rest briefly and serve.

   Let the curry rest covered for 5 minutes so the tempering infuses fully. Serve hot with steamed rice and a drizzle of coconut oil on top if desired.

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