Black Eyed bean /Cow peas - Kempu Harive /Amaranth leaves Curry is a side dish. It is one of the healthy curry that goes well with all most all the main dishes.
I have used Black Eyed beans, moong dal, Kempu Harive / Amaranth Leaves and fried spices with coconut.
This curry is prepared in traditional way and in UDUPI STYLE
No Onion or Garlic is used in this Cow Peas - Kempu Harive Curry.
Let us see the recipe Now :
Kempu Harive leaves / Amaranth Leaves : 1 Bundle
Cow peas /Black Eyed Beans : 1 Cup
Moong dal : 1/4 Cup
Spices to Fry :
Methi Seeds : 1/4 Teaspoon
Urid dal : 1/2 Teaspoon
Coriander seeds : 2 Tablespoons
Jeera /Cumin Seeds : 1/2 Teaspoon
Byadagi chilly : 5 to 6
Curry leaves : 5 to 6
Ingh : A little
To Grind :
Coconut : 1 Cup
Fresh fried spices
Tamarind : A little
To Add :
Salt : Required
Mustard and red chilly Seasoning with coconut oil
Coriander leaves : 2 Tablespoons
2. Clean and wash Harive soppu /Amaranth leaves and cut into small pieces.
3. Wash moong dal and pressure cook amaranth leaves, moong dal and cow peas with required water.
4. Keep a pan and put little oil and heat. Add methi seeds and urid dal. Fry till they turn golden brown.
5. Add coriander seeds and red byadagi chilly. Fry for 20 seconds. Add jeera, curry leaves and ingh.
6. Mix it well and put off the fire.
7. Grate coconut and grind it with little tamarind ( small marble size ) and fried spices. Use required water.
8. Keep a pan and add cooked leaves, cow peas and moong dal. Add salt and little turmeric powder.
9. Let it boil for 2 minutes. Add ground spice mixture and mix it well. Let it boil for 2 to 3 minutes.
10. Shift the Curry to a serving bowl and add mustard seeds seasoning with red chilly.
11. Add cut coriander leaves and mix the curry well.
12. Serve with the main dish you have prepared.
Time : 30 Minutes
Serves : 3 to 4.
I have used Black Eyed beans, moong dal, Kempu Harive / Amaranth Leaves and fried spices with coconut.
This curry is prepared in traditional way and in UDUPI STYLE
No Onion or Garlic is used in this Cow Peas - Kempu Harive Curry.
Let us see the recipe Now :
Things Needed :
To Cook :Kempu Harive leaves / Amaranth Leaves : 1 Bundle
Cow peas /Black Eyed Beans : 1 Cup
Moong dal : 1/4 Cup
Spices to Fry :
Methi Seeds : 1/4 Teaspoon
Urid dal : 1/2 Teaspoon
Coriander seeds : 2 Tablespoons
Jeera /Cumin Seeds : 1/2 Teaspoon
Byadagi chilly : 5 to 6
Curry leaves : 5 to 6
Ingh : A little
To Grind :
Coconut : 1 Cup
Fresh fried spices
Tamarind : A little
To Add :
Salt : Required
Mustard and red chilly Seasoning with coconut oil
Coriander leaves : 2 Tablespoons
Method :
1.Wash and soak cow peas /black eyed bean over night.2. Clean and wash Harive soppu /Amaranth leaves and cut into small pieces.
3. Wash moong dal and pressure cook amaranth leaves, moong dal and cow peas with required water.
4. Keep a pan and put little oil and heat. Add methi seeds and urid dal. Fry till they turn golden brown.
5. Add coriander seeds and red byadagi chilly. Fry for 20 seconds. Add jeera, curry leaves and ingh.
6. Mix it well and put off the fire.
7. Grate coconut and grind it with little tamarind ( small marble size ) and fried spices. Use required water.
8. Keep a pan and add cooked leaves, cow peas and moong dal. Add salt and little turmeric powder.
9. Let it boil for 2 minutes. Add ground spice mixture and mix it well. Let it boil for 2 to 3 minutes.
10. Shift the Curry to a serving bowl and add mustard seeds seasoning with red chilly.
11. Add cut coriander leaves and mix the curry well.
12. Serve with the main dish you have prepared.
Note :
You can cook cow peas without soaking. Taste differ. Adding any shop bought spice is optional. Adding more /less chilly is optional. Adding toor dal instead of moong is optional. Moong dal is healthy to use. Consistency of the curry is optional. ( Thick /liquid ).Time : 30 Minutes
Serves : 3 to 4.
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