Thursday, June 14, 2012

Harawe Soppina Huli ( Spinach Curry).

Harave Soppu is a kind of edible leaves which contain lots of minerals and iron too. We can prepare Sambar, (plain, or with coconut ), dry curry, or curry with curd and so many varieties. Here is the Recipe that  contain moong  daal and its easy to prepare and you can have this curry with hot rice or chapatis or pooris too.
Things Needed:
Harave Soppu ( Spinach leaves) : 1 Big bundle ( Green or Red).
Green chilly : 3 to 4
Tamarind Pulp: 2 to 3 Table spoon.
Salt : to taste.
Jaggery :2 Table spoon.
Moong Daal : 1/4 Cup.
Oil : 1 Tea spoon.
Mustard seeds : 1/2 Tea spoon
Urd Daal : 1/2 Tea spoon.
Curry leaves: 6 to 8
Sambaar Powder: 2 Tea spoons.
Garlic Pods : 4 to 5 .( optional).
Turmeric powder : a pinch.
Method :
Wash and cook moong daal in pressure cooker for 4 to 5 minutes.Wash nicely and cut  Harve soppu into small pieces.  Soak small ball size of tamarind in hot water and squeeze out the pulp after 10 minutes and keep the pulp aside. Cut green chillies and keep it aside.
Now take a pan and put oil. Put mustard seeds and urd daal . Let it spurt. Add ingh and curry leaves and add cut Harve soppu and mix thoroughly. Add green chillies, turmeric powder, jaggery and salt.  Add 1 cup of water and cover the lid and  let it boil it for 5 minutes on medium flame.  Mix cooked moong daal  and  Sambaar powder and cook for another 2 to 3 minutes. See that it Mixes well. Remove from the pan and pour it to the serving bowl and serve Harve soppina Huli with hot rice and little butter on the top.

Note:They are called as Red & Green Amaranth Leaves in English.
 You can add garlic pods just before serving this curry.  When the curry is ready  fry garlic pods in 1/2 tea spoon of oil until the pods are brown and pour it to the Huli and serve.  the water should reduce while cooking . Do not use lots of water so that the taste disappear and curry will not be tasty.
Sambaar powder: Dry roast 2 Tea spoons of daniya( coriander seeds, ), 1/2 tea spoon of fenugrik seeds, 5to 6 red chillies and some curry leaves and 1/2 tea spoon of jeera one by one dry grind to get the sambaar powder. Can add channa or urd daal while roasting but  the taste differ of sambaar powder. Can add asafoetida ( ingh while dry grinding to give a good aroma and its good for health too.Ingh helps the food to digest easily and any gas formation will easily goes off.
Serves: 3 to 4.

2 comments:

  1. Hi...
    Your post making me crave for the soppina huli...

    ReplyDelete
  2. Thank You dear...so sweet of You Vishku.

    ReplyDelete

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