Friday, November 8, 2013

Kempu Harive Bolu Huli

Kempu Harive soppu (Edible leaves which are used in cooking) is very famous in Dakshina Kannada and Malenad side.  We do prepare Sambar, Palya, coconut curry and many other items.
Here I have prepared Bolu Huli ( with out dal or coconut). This curry is bit spicy and taste sweet and hot (green chilly ),  can be eaten with rice, chapati or puri even with dosa and idli .
Things Needed :
Kempu Harive : 2 Bundles
Tamarind Pulp :2 Table spoons
Jaggery : 1 Table spoon
Green chilly : 2
Salt : to taste
Ingh : a pinch
Oil : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon
Urd Dal : 1/2 Table spoon
Methi seeds : 1/4  Tea spoon
Curry Leaves  :5 to 6 leaves
Coriander leaves : 1 Table spoon
Method : 
1. Wash it nicely and cut the leaves in to small. Wash and cut green chilly and coriander leaves.
2. Soak Tamarind in hot water for 10 minutes and squeeze out the pulp and keep the pulp aside.
3. Now keep a pan on the fire and heat. Put oil. Put mustard seeds, methi seeds and urd dal. Let mustard seeds spurt.
4. Add ingh and curry leaves. Add cut Harive soppu and mix it nicely.
5. Add a pinch of turmeric and add a glass of water.
6 Add salt, cut green chilly and tamarind pulp. Let it boil for 5 minutes on low flame.
7. Add jaggery when the leaves becomes soft and cooked. Cook for another 2 to 3 minutes and put the cooked Harive soppina bolu huli to a serving bowl and add coriander leaves. Serve ready bolu huli with hot rice or chapati.
Note: The leaf should be fresh to get the best taste. You can also add onions to the curry. Fresh butter is used while eating.  You can add garlic to the curry.
Time :20 Minutes.
Serving :2 to 3

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