Monday, June 26, 2017

Harve soppu/Amaranth leaves Dry Curry

Harve soppu/Amaranth leaves are fresh during the rainy days. It is tender and taste too good.
Harve soppu Dry curry goes well with hot rice, with chapatis, all type of rotis and poori.

I have prepared this curry with fresh sambar/curry powder. It taste yummy.
Let us see some benefits of eating " Amaranth leaves" in our diet.
Harve soppu (as we call it in Karnataka- India), has the ability to reduce inflammation, boost bone strength and lower the blood pressure. It helps to improve our immune system. It also helps to maintain healthy hair and good for weight loss. It boost energy and helps the metabolic function in our body. They are rich in protein. They have a rich source of antioxidant properties and helps to cure and reduce the inflammation. They are rich in fiber and good for easy digestion. They are good source of minerals.
Let us see the recipe now :
No Onion or No Garlic is used in this Harve soppu Dry Curry.

Ingredients :

Harve soppu : 1 Bundle (Medium size)
Coconut : 1/2 Cup
Fresh ground spices/sambar powder : 1 Tablespoon
Jaggery : 1 Teaspoon
Lemon juice or tamarind pulp : 1 Teaspoon
Salt : As required
Coriander leaves : 1 Tablespoon
Seasoning :
Coconut Oil : 1Tablespoon
Mustard Seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6
Green chilly : 1

Method :

1. Wash and cut Harve soppu into small pieces. Grate coconut and keep it aside.
2. Wash and cut curry leaves, coriander leaves, slit green chilly and keep it aside.
3. Keep a pan on the fire and heat. Put oil and mustard seeds and urid dal.
4. Let mustard seeds splutter. Add curry leaves and slit chilly.
5. Fry for a second and add cut Harve soppu and mix it well.
6. Cook on low flame. Add 1/2 cup of water, little turmeric powder and cook on medium flame.

7.Let all the water dry. Add salt, tamarind pulp/lemon juice, little jaggery and mix it nicely.

8. Add fresh sambar powder and mix it well. Add fresh grated coconut and put off the fire.

9. Shift the ready Harve soppu Curry to a serving dish. Add cut coriander leaves.
10. Serve with the main dish that you have prepared.

Note :

Use of any cooking oil instead of coconut oil is optional. Adding more oil is optional. Adding any spice powder is optional. I have added fresh sambar powder. Adding onions or garlic is optional.
Adding jaggery is optional. You can cook Harve soppu on  low flame without using the water. It takes little more time and little more oil. (Stir in between so that it does not get burnt at the bottom).
Time : 15 Minutes.
Serves : 3 to 4.

Fresh Sambar Powder :

A tablespoon of coriander seeds. 1/4 teaspoon of methi, 1/2 teaspoon of jeera , 1/2 teaspoon of urid dal and channa dal,  (each) 4 to 5 byadagi chilly and some curry leaves. Dry roast all these ingredients one by one and dry grind it when it cools. Sambar powder is ready to use.

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