Kempu Harive Gasi / Amaranth Leaves Curry

Kempu Harive soppu /Amaranth Leaves are packed with vitamins and minerals. I have tried Amaranth leaves Gasi/ curry and it is one of the traditional dish of Udupi.

Gasi means thick curry which has vegetables and fresh fried or roasted minimum spices. Leaves are always loaded with minerals and vitamins. It is good to have leaves in our diet and must eat at least twice in a week. They are full of fiber and helps digest our food easily and helps to ease constipation problems.
I Have used Amaranth leaves, very little toor da, coconut, red chilly and urid dal.
Let us see the recipe Now :
No Onion or No garlic is used in this Kempu Harive Gasi/Amaranth leaves Curry 

Things Needed :

To Cook :
Amaranth Leaves/ Kempu Harive soppu : 1 Bundle
Toor Dal : 2 Tablespoons
To fry :
Coconut Oil : 1 Teaspoon
Urid dal : 1 teaspoon
Coriander Seeds : 1 Tablespoon
Red chilly : 4 to 5
Ingh /Asafoetida : A little
To Grind :
Coconut grated : 1/2 Cup
Fried urid dal mixture
Tamarind : A small marble size
To Add : 
Turmeric powder : A pinch
Ground coconut mixture
Salt : As required
Coconut oil Seasoning.

Method :

1. Wash and cut Amaranth leaves / Kempu Harive soppu in to small pieces.

2. Cook Amaranth leaves and washed toor dal together. ( Pressure cook for 5 to 6 minutes).

3. Keep a small pan on the fire and put a teaspoon of coconut oil.
4. Add urid dal and fry till they turn golden brown. Add coriander seeds and fry for a minute.
5. Add 4 to 5 red chilly and fry. Let urid dal turn golden brown. Switch off the gas and let it cool.

6. Grate coconut and grind it with fried urid dal mixture and small marble size of tamarind.
7. Add required water while grinding. Let it be paste consistency. Remove it from the mixi jar.

8. Keep a big pan and put cooked amaranth leaves. Add required water and salt. Mix it well.
9. Add a pinch of turmeric powder. Let it boil for 2 minutes.
10. Add ground urid dal - coconut mixture. Mix it well and let it boil for 2 to 3 mintues.

11. Shift the curry to a serving dish and add mustard seeds, curry leaves seasoning to the curry.

12. Serve with The main dish you have prepared.

Note :

Do not add more water while grinding. Do not add more urid dal while frying. Fry on low flame. So that it does not get burnt. It should be golden brown or the curry gets sticky. Adding more / less chilly is optional. Use of any cooking oil is optional.

Kempu Harive /Amaranth leaves Saasive

Harive soppu/Amaranth Leaves are the healthy leaves which grows nicely all round the year. We do prepare different dishes using Harive Soppu. Here is one of the traditional dish from Udupi .
It is one of the  dish prepared even in Temples.
Temple Food :

I have used harive soppu, mustard seeds, tamarind and red chilly ( Byadagi chilly ) and coconut.
Mustard seeds help us to digest the food easily, keeps our body warm and take care of our health.
Kempu Harive/Amaranth leaves Sasive is one of the traditional dish of Udupi/Karnataka. It is one of the traditional dish prepared on festival or feast day in temples. 
The food prepared in temples do not have Onions or Garlic. It is easy, simple and quick. 
Let us see the recipe Now :

Ingredients :

To Cook :
Harive soppu/Amaranth Leaves : 1 Small bundle
To Grind :
Coconut : 1 Cup: Fresh and grated
Mustard seeds : 1/2 Teaspoon
Red chilly : 4 to 5
Ingh / Asafoetida : A pinch
Tamarind : A small marble size
To Season :
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6
To Add :
Salt : As required
Turmeric Powder :

Method :

1. Wash and cut harive soppu/amaranth leaves and cut into small pieces.
2. Pressure cook with little water. ( 4 to 5 minutes).

3. Grate coconut and grind it with half teaspoon mustard seeds, byadagi chilly, small marble size tamarind and little ingh. Add required water to grind.

4. Keep a pan on the fire and add cooked harive soppu. Add turmeric powder. Add required salt and mix it well. Let it boil for 2 to 3 minutes.

5. Add ground coconut - mustard seeds mixture. Mix it well and cook for 2 to 3 minutes. Add required water if necessary.

6. Shift the ready Kempu Harive /amaranth leaves Sasive to a serving dish.
7. Add mustard seeds, ingh, curry leaves seasoning done in coconut oil.

8. Serve with the main dish you have prepared.

Note :

Hot plain rice is a good combination for this Kempu Harive Sasive. Sasive means mustard seeds.
Mustard seeds are good for digestion. It is full of fiber. Adding more chilly is optional. Use of little tamarind is advised. Use of 1/2 Teaspoon of moong dal or soaked raw rice while grinding coconut is advised. It mixes all the ingredients nicely.
Time : 20 Minutes
Serves : 3 to 4 .
Purely South Canara /Udupi Style / Indian Recipes.

Kempu Harive Majjige Huli

Kempu Harive (Kannada Language) is nothing but Amaranth Leaves. As you all know the leaves are available plenty during the summer and we do prepare many varieties of curry and other dishes. Kempu harive Majjge Huli is a curd curry (Moru Kolambu), which is prepared using curd or butter milk. It is a healthy dish and we can have Harive Majjege huli with rice, rotis, chapatis, pooris, adais(dal dosas) and even with idlis.

Harive soppu or Amaranth leaves are called differently in different parts of the world and these leaves are used world wide. There are many varieties of Harive soppu. Red and green and Green Harive are the two kinds are very famous.  Lets see what are the local names of this leaf in India. In Karnataka it is called Harive soppu. In Uttar Pradesh and Bihar it is called Chaulai, Chua in Uttarakhand, Cheera. In Malayalam, Keerai, in Tamil and Telugu. It is called Shravani Maath in Maharastra (Since it grows very well in Shravana Masam (month) and in Orissa it is called Khada Saga.

Now Lets See some benefits of eating Harive soppu .
Cooked harive soppu is good source of Vitamin A, Vitamin C and folate. Harive soppy contain dietary minerals like calcium, iron, potassium, zinc, copper and manganese. It is full of proteins.

Here is a recipe of Harive Soppina Majjige Huli and it is easy to cook and a healthy dish which every one will love to eat. I have used Harive soppu, fresh grated coconut, cashew nuts. Normally a tea spoon of soaked raw rice or soaked channa dal is added to give a thickness and well mixing of the curry. I have used cashew nuts and it really adds taste to Majjige huli. I am sure each and every one will surely love to have this Kempu Harive Majjige Huli.

Things Needed :

Harive Soppu (Amaranth Leaves) : 1 Bundle (Big one)
Fresh Coconut : 1 Cup
Green chilly : 2
Cashew Nuts :6 to 8
Ginger : 1/2 Tea spoon
Salt : To taste
Curd  or Butter milk : 1 Cup
Jeera : 1/2 Tea spoon
Mustard seeds : 1/2 Tea spoon
Coconut Oil : 1 Tea spoon
Curry Leaves : 5 to 6
Turmeric Powder :  a pinch

Method :

1. Wash and cut Harive soppu into small pieces.  Pressure cook for 5 to 6 minutes. Leave it for cooling.

2. Grate coconut and keep it aside. Wash and remove the outer skin of ginger and cut it into small pieces. Wash green chilly.

3. Now grind coconut, green chilly, cashew nuts and ginger into paste.

4. Keep a pan on the fire and heat. Add oil to the pan. Add mustard seeds.
5. When mustard seeds are spluttering add jeera and curry leaves.
6. Add cooked Harive soppu, salt and mix it nicely. Add turmeric powder. 

 7. Add ground masala to the boiling harive soppu and mix it well. Add water if required and cook for 2 to 3 minutes.

8.Put off the gas and add curd to the Harive soppu Huli.

 9. Mix it well and shift the dish to a serving bowl.

10. Serve Harive Soppina Majjige huli with a main dish you have prepared.

Note :

You can also keep the curry in a sim for 2 minutes after mixing curd to the curry. But some time it curdles. (With out curd).
You can add curd when you use the curry next time too. (Option :  mix curd to the curry whenever you use the dish next time).
You can add any vegetables you wish.  You can add savoury buttermilk to the curry. It taste different.You can add soaked raw rice while grinding instead of cashew nuts. (just a tea spoon of rice).
Time : 30 Minutes.
Servings : 4

                                                           Ready to serve Majjige Huli

   

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