Sopur ghari sassam is prepared out of left over Urad dal Vada (Sopur ghari). In this Urad dal Vada (Sopur ghari) is soaked in seasoned curd. Eventhough it looks similar to ‘Thyru vada’ there is variations in the preparation of the dish. Here we add coconut paste also into the curd. You can have this either as such or along with rice as a side dish. No onions and garlic have been used in the preparation of the dish.
Ingredients
You need
- 1 medium size bowl full off left over urad dal vada (Sopur ghari)
- 1 cup thick curd (sour)
For grinding
- 1 to 2 tbspns of grated coconut
- 1 to 2 green chillies or depending on your spiciness level (Remember your urad dal vada (Sopur ghari) is already having pepper corn and green chilli so add accordingly)
For seasoning
- Coconut oil for seasoning
- 1 or 2 red chillies or depending on your spiciness level
- A small spoon mustard
- A small spoon jeera
- 1 sprig curry leaves
Method
Grind coconut and green chilies to a smooth paste.
Transfer this to a vessel and adding little salt boil it on a low flame.
Once boiled add the urad dal vada (Sopur ghari). Then add curd and keep on low flame. Once you see small bubbles starting to appear from the sides. Switch off the flame.
Now do the seasoning as follows: heat oil in a kadai. Add mustard seeds and when they splutter add the jeera followed by red chillies and curry leaves. Pour the seasoning over the curd.
Leave it for 1 to 2 hours before serving so that the ghari gets soaked in the curd and ground paste. This will increase the taste of the sassam.
Your Sopur ghari sassam is ready to be served.
You can even refrigerate the dish. Serve cold/warm.
Tips
You can garnish with coriander leaves as per your taste and preference.
See that you use curd which is sour.
If you are preparing the dish in the morning and going to have it in the evening then it is better to refrigerate the dish. Else curd may get too sour and you will loose the taste of the dish.
