Green Leaves White Curry | Soppina Bili Kootu |

Divya Suresh July 6, 2026

Green Leaves White Curry | Soppina Bili Kootu |

ಸೊಪ್ಪಿನ ಬಿಳಿ ಕೂಟು | ದಂಟು ಹರಿವೇ ಪಾಲಕ್ ಮೆಂತ್ಯ ಮತ್ತಿತರ ಸೊಪ್ಪುಗಳ ಬಿಳಿ ಕೂಟು |

Our Karnataka, Bengaluru style green leaves white curry or soppina bili kootu is a soothing, mildly spiced, greens and lentil curry or kootu

This bili kootu uses a subtle blend of cumin, green and black pepper, getting its signature whitish-yellow appearance. Hence it is called as bili kootu. In kannada language, the word ‘bili’ translates to ‘white’ and ‘soppu’ translates to ‘green leaves’

This soppina bili kootu/green leaves white curry pairs perfectly with hot steamed rice and it should be eaten along with rice only

I often prepare this kootu with greens or soppugalu like, Palak, rajgira (harive and dantu), Kashmiri palak, fenugreek leaves. I have never made this kootu using dil leaves/soya leaves/sabsige soppu, but it can also be used

Ingredients : measuring cup used – 250 ml

Green leaves, chopped – 6 cups (220 gms) (today I have put Kashmiri palak)
Cooked lentil (Pigeon peas or arahar dal) – 2 cups
Water – 3 to 4 cups, approximately
Salt – 2 tbsp (adjust, I have put rock salt)

To grind :

Grated fresh coconut – 1/4 cup
Green chilies – 2 to 4
Cumin seeds – 1/2 tbsp
Black pepper corns – 1 tsp
Rice flour – 1 tbsp

For tempering :

Ghee – 1 tbsp
Mustard seeds – 1tsp
Curry leaves – 2 sprigs
Hing/asafoetida – 1/4 tsp

PROCEDURE :

To begin with, keep the cooked lentil ready and set aside for the time being
In a vessel, cook chopped green leaves by adding sufficient water
Meanwhile gather together all the ingredients listed below the heading ‘to grind’, and grind into a smooth paste by adding little water

Now, put the ground paste into the vessel containing the cooked leaves along with the cooked lentil and salt. Allow it to boil, stirring occasionally, until it reaches a rolling boil