Kepmpu Harive & TondeKai Curry

Ready to Serve Kempu Harive & Tondekai Curry

Kempu Harive and Tondekai (Kannada words) are, red Amaranth leaves and Ivy gourd. Leaves are to be used in our diet at least twice to trice in a week. I especially like these amaranth leaves and prepare dishes very often. Kempu Harive (amaranth leaves) and Tonde kai (Ivy gourd) curry goes well with plain rice, chapatis, poori , roti, idli and dosas.
These amaranth  leaves and Ivy gourd is cooked with mild spices and added ground coconut. Toor dal is added to thicken the curry. 
Lets see some common name of Ivy gourd in Indian languages and its benefits in our diet.
It is known as Kunduru - Hindi, Tondli or Thindli in Marati. Kovai -Tamil, Kovakai or Kovai in Malayalam. Donda Kaya - Telugu. Telakucha in Bengali and Ban kundri in Oriya. It is known as Bimbika in Sanskrit.
Ivy gourd contain beta carotene. (Vitamin A). It is also rich source of protein and fiber. They are good for people who are suffering from diabetic. They can control the blood sugar level. They also help to come over constipation and bowel problems. They are used to cure asthma, bronchitis and jaundice. They are used for treating people who have high cholesterol level. Ivy gourd contain Vitamin A, Vitamin B- carotene, Vitamin C, Vitamin B1 and B2.
Kempu Harive & Tondekai Curry do not contain any onion or garlic. 
Lets see the recipe now:

Things Needed :

Kempu Harive soppu (Amaranth Leaves) : 1 bowl (2 small bundles)
Tondekai (Ivy gourd) : 1/4 Kg. ( 10 to 15)
Toor Dal : 1/2 Cup
Coconut : 2 to 3 Table spoons.
Rasam Powder : 2 Table spoons
Lemon or tamarind pulp : 1 Table spoon
Salt : as required
Turmeric powder : a pinch

Seasoning :

Oil : 1 Tea spoon
Jeera (cumin seeds) : 1/2 Tea spoon
Ingh : a pinch
Curry leaves : 6 to 8

Method :

1. Wash and cut Kempu Harive soppu and tondekai and cook them for 5 to 6 minutes. (till Ivy gourd is soft).

2. Wash and pressure cook toor dal and keep it aside.
3. Grate coconut and grind till paste with little water and remove from the mixi jar.
4. Soak a small marble size tamarind in hot water and squeeze out the pulp and keep it aside.
5. Now keep a big bowl or pan on the fire. Put cooked vegetables and cooked dal.

6. Add tamarind pulp, salt, turmeric powder.
7. Add ground coconut and rasam powder. Add water if required. Mix it well and let it boil nicely for 3 to 4 minutes.

8. Shift this curry to a serving bowl and add jeera, ingh, curry leaves splutter.

9. Serve with the main dish you prepared.
10. Add a spoon of fresh ghee just before serving.

Note :

You can use onions and garlic if you wish. You can also use lemon instead of tamarind pulp. Squeeze out one lemon extract and add it to the curry just before serving. You can add fresh rasam powder instead of bought ones. I used fresh rasam powder. Roast 1/4 tea spoon of methi, 2 table spoon of coriander seeds, 5 to 6 red chilly (byadagi), and 1/2 Tea spoon of jeera. Dry roast and dry grind to get the fresh rasam powder. Adding jaggery or sugar is also optional. ( I did not add any ). The consistency of curry is also optional. (Watery or thick). Using coconut milk adds to the taste. (Optional).
Time :
Preparation: 10 minutes.
Cooking time : 20 minutes 
Total time : 30 minutes
Serves :  3 to 4.