Thursday, December 8, 2011

Masoppu Recipe: A Mandya/Mysore specialty

Masoppu means mashed greens. Masoppu is a South Karnataka specialty dish. It is made using many different leafy vegetables & lentils. At least 3-5 different leafy vegetables are used to prepare this.There is another north Karnataka dish called muddipalya, which again loosely translates to mashed greens! The preparation of the two is also similar but the tastes are entirely different. Muddi palya uses more lentils where as masoppu dominates with more greens!

Being spent the half of my life in Mysore/Mandya, I wanted to try Mandya/Mysore style masoppu for a long time, but never got the recipe. I recently got it from my aunt. I cannot vouch about the authenticity of this recipe, but this sure satisfied my craving!

Here is my aunt's recipe in my words!

Set 1:
Mixed greens: Around 250gms (I have used a mix of dill, amaranth, fenugreek, Indian spinach, huli soppu*)
Toor dal/Split pigeon peas: 1/3rd cup
Onion: 2 medium sized
Tomato: 2 medium sized
Garlic: 4 pods
Green chilies: 6-8 nos, more or less
Brinjal: 1 no, optional
Turmeric: a big pinch

Salt: According to taste

For spice paste:
Coconut scraped: 1-1.5tbsp, fresh or frozen
Chilli powder: 1 tsp, optional
Tamarind: a big grape sized
Cumin seeds: 1 tsp

For tempering:
Oil: 1 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Garlic: 3 pods, minced
Curry leaves: 6-8 nos

* I do not know what is it called in other regional languages or in English


  • Wash the greens thoroughly in water. Chop them & keep aside.
  • Chop the onions, tomato & brinjal(if using) into 1 inch cubes.
  • Wash the dal in running water.
  • Mix all the ingredients mentioned in set 1 along with 2 cups of water.
  • Pressure cook it for 2-3 whistles. Reduce the heat after 3 whistles & cook for another 3-5 minutes.Turn off the heat.
  • Let the pressure cooker cool.
  • Warm the cumin seeds/jeera for a minute.
  • Blend together the ingredients mentioned for spice paste. Make a smooth paste & scoop out the paste to a clean bowl.
  • When the pressure is released from the cooker, remove the greens mixture & mash it well using a masher/hand blender or using a mixer.
  • Heat a big pot. Add oil to the pot,  followed by the ingredients mentioned for the tempering. When garlic gives out the aroma, add the spice paste to it & cook it for a minute.
  • Throw in the mashed dal-greens mixture, followed by salt. Boil it on a medium heat for about 10minutes.
  • Serve it hot with rice, papad or ragi mudde/finger millet balls.

  • Generally the greens that are added for making masoppu are dantina soppu (amaranth leaves), menthe soppu (fenugreek leaves), harive soppu, palak soppu (spinach), sabsige soppu (dill leaves). If you are in Karnataka, you can ask the vegetable vendor to give you mixed greens to make masoppu. They will mix some 6-7 kinds of leafy vegetables.
Last note: Updated the previous post. Want to check if you guessed it right?!


  1. Thanks for the quick one Smitha.

  2. Its such a healthy meal! should be flavorful!

  3. The meal looks hearty and very healthy..:) Love the colour of the curry..:)

  4. one of my fav combo..ragi mudde n 2 hav a full bowl of it

  5. Yummy ad healthy sush ...what a delicious Combo....Perfect!

  6. Super comforting and healthy dal..

  7. i love this saaru my all time fav

  8. Hi There, I am from north karnataka Dharwad. Muddipallya is completely different from masoppu. The main ingredients go into muddipallya are completely different and one of the ingredients is all purpose flour. And the masala go into it is also different.

  9. Anonymous,
    I did not mention that the ingredients are the same for muddi palya & masoppu. I said.., preparation is similar & both of them translate to "mashed greens". Hope I clarified. Also, if you have the authentic recipe of muddi palya, could you please share it here? Thanks in advance!



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