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.

Vitamin Leaves Tambuli

Vitamin leaves/Elavarige leaves/Chakramuni leaves are filled with vitamins and medicinal values. We can prepare Tambuli/buttermilk curry, chutney and even spicy dosa using Patrode dough.

I have used Vitamin /Chakramuni leaves, fresh coconut gratings, curd and some simple spices. Always prepare tambuli with mild spicy taste. It helps the body to get good nutrients of the vegetable we used.
Tambulis are very famous in South Canara and Malenadu sides.
Vitamin plant is also known as Multi Vitamin plant. The leaf contain Vitamin E, K, B and Vitamin C.The leaves are low in calories and fat. They are rich in protein and dietary fiber.
Tambuli should be eaten in the beginning of the lunch. Or you can drink it as soup. Eating tambuli in the beginning helps to digest the food properly, keeps our body and mind cool. Normally we eat tambuli during the lunch time with plain rice.
Udupi Special and Traditional Tambuli. It helps to keep our mind and body cool and healthy.
Let us see the recipe Now :

Things Needed :

Vitamin leaves : 1 to 2 Handful
Grated coconut : 2 Tablespoons
Pepper Pods : 2 to 3
Jeera /Cumin seeds : 1/2 Teaspoon
Red or Green chilly : 1
Salt : As required
Curd : 1/2 Cup
Water : 1 to  1 1/2 Cup
For seasoning :
Jeera/Cumin seeds : 1/2 Teaspoon
Ghee : 1 Teaspoon
Curry Leaves : 5 to 6
Ingh/Asafoetida : A pinch

 Method :

1. Remove the leaves and wash it nicely. Let it dry a bit.

2. Keep a pan on the fire and heat. Put 1/2 teaspoon of ghee.
3. Add 1/2 Teaspoon of jeera and pepper pods. Fry nicely. Add ingh and washed vitamin leaves.
4, Fry nicely on low flame for 1 to 2 minutes. Add chilly and fry.

5. Put off the fire and add grated coconut and mix it well.
6. Let it cool. Grind it with little water til it turns as paste. (Use very little water to grind).

7. Remove from the mixi jar to a bowl.

8. Mix it nicely and add required salt. Add 1/2 cup of curd and 1 cup of water. Mix it well.

 
9. Keep a pan on the fire and heat. Add remaining 1/2 teaspoon of ghee. Add jeera and fry.
10. Add curry leaves and ingh. Put this seasoning to the tambuli bowl. Mix it well and serve.

Note : 

Fry the ingredients on low flame. Adding more pepper pods or chilly is optional. You can use curd to grind the ingredients. The cream in curd might turn the gravy very creamy. So use plain normal water to grind and then add curd and mix it. Adding more water to curd and make it more liquidy is optional. No need to add any coriander leaves on the top.

You can use curry leaves, palak leaves, methi leaves, Ondelaga /Timire leaves/dodda Patre/Saambar balli leaves to prepare Tambuli. Leaves do contain loads of healthy benefits, vitamins, minerals and dietary fiber.
Time 15 Minutes.
Serves : 3 to 4.

Sweet Potato - Basale (Malabar Spinach) Curry

Sweet Potato - Basale (Malabar Spinach) Curry is a gravy dish. Basale/Malabar Spinach is loaded with healthy properties and grow nicely even in pots. I have used one full bowl of leaves from our home garden.

I have used Basale, sweet potatoes, coconut and some spices.
Let us see some benefits of having Tamarind in our diet.
Tamarind contain chemincal compounds, minerals, vitamins and dietary fiber. The dietary fiber in tamarind helps in preventing constipation. They also help in reducing the bad cholesterol level in our body. Tamarind is rich in tartaric acid. It gives sour taste to food and it is powerful antioxidant. It helps our body to protect from harmful free radicals. Tamarind has rich source of minerals like copper, potassium, calcium, iron, zinc and magnesium. Potassium helps in controlling heart beat and blood pressure. Iron content in tamarind helps in production of red blood cells. Tamarind has good source of Vitamin A, folic acid, Vitamin C.
" Sweet Potato - Basale Curry " goes well with almost all the main dish.
Let us see the recipe now:

Things Needed :

To Cook :
Basale  /Malabar Spinach 1 bundle
Sweet potatoes : 2
To Grind :
Coconut : 1/2 cup
Red byadagi chilly : 4 to 5
Coriander seeds : 1 1/2 Tablespoons
Jeera /Cumin Seeds : 1/2 Teaspoon
Tamarind : Small marble size
Seasoning ;
Oil : 1 Teaspoon
Mustard Seeds " 1/2 Teaspoon
Ingh /Asafoetida : a pinch
To add :
Salt : To taste
Coriander Leaves : 2 Tablespoons

Method :

1. Wash and cut Malabar Spinach/Basale leaves and keep it aside.
2. Wash and remove the outer layer of sweet potato and wash it again and cut it into desired size.

3. Cook Basale/Malabar Spinach and sweet potato till soft.
4. Grate coconut and grind it with tamarind (remove the seeds if any), raw coriander seeds and jeera.
5. Grind it nicely and remove from the mixi jar. ( Use only required water).

6. Keep a pan on the fire and put cooked sweet potato and basale /malabar spinach.
7. Add a pinch of turmeric powder and required salt. Mix it well and let it boil for a minute.
8. Add ground coconut -spice mixture and mix it well. Let it boil for 2 to 3 minutes.

9. Shift the ready Sweet Potato - Basale curry to a serving dish.
10. Add cut coriander leaves and mustard seasoning.

11. Add a spoon of ghee and mix it nicely.
12. Serve with the main dish you have prepared.

Note:

You can use a pressure cooker to cook leaves and sweet potatoes. (Optional). This curry is called Hasi Huli (curry) since the spices are used raw. (Not roasted). Use of jaggery is optional. I have not used.
It has no dals in in it. (Toor /Moong). Use of dals are optional. You can also use very little (1 teaspoon of) soaked raw rice while grinding coconut and spices. It helps the curry to be thick but the taste differ.  I have not used. This is one of traditional raw spice curry in Dakshina Kannada/South Canara and Malenadu side. Use of onions and garlic is optional. I have not used.
Time : 20 Minutes.
Serves : 3 to 4 

Methi - Tomato - Brinjal Curry

Methi/Fenugrik leaves - tomato and Brinjal curry is a gravy dish and you can have them with plain rice. chapati or any type of rotis. It goes well with idli and dosa also.

I have used Methi leaves, brinjal, tomatoes and toor dal. Added some rasam powder from M.T.R. Rasam powder and the seasonings. It tasted yummy.
Let us see some benefits of using mustard seeds in our diet.
Mustard seeds are rich in minerals, vitamins and anti-oxidants. They do contain high calories. They are good dietary fiber. They are good source of B complex vitamins and they help in regulating body metabolism and lower the blood cholesterol levels.
It is better to cook all the veggies together and then add cooked dal to it. Use of lemon will be enough because tomatoes adds to the savoury taste. It is not necessary to use coconut and tamarind.

Lets see the recipe Now

Things Needed :

Methi/Fenugrik leaves : 1 Bundle
Tomatoes : 2 to 3 (Medium sized)
Brinjal (small) : 2 to 3
Toor Dal : 1/2 Cup (2 fistful)
M.T.R. Rasam Powder : 2 ti 3 Teaspoons
Seasoning :
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : a pinch
Curry Leaves : 6 to 8 or more
Salt : As required
Lemon extract : 1 Teaspoon
Coriander leaves : 1 Tablespoon
Turmeric powder : A pinch

Method :

1. Wash and cut methi leaves into small. Wash and cut tomatoes and remove the seeds from it.
2. Wash and cut brinjal into small pieces and put it in a big bowl of water for 10 minutes.
3. Wash and cook toor dal in a pressure cooker and keep it aside.

4. Now put cut methi leaves, tomatoes and brinjal pieces in a big pan and cook till they turn soft.

5. Keep a big pan and put cooked vegetables mixture and cooked dal.

6. Mix it well and add salt and turmeric powder. (a pinch).7. Add required water and cook for 2 minutes.
8. Add M.T. R. Rasam powder and mix the curry nicely and let it boil for 2 to 3 minutes.

9. Add mustard - cumin seeds, curry leaves and ingh seasoning and add it to the curry.

10. Shift the curry to a serving dish and add cut coriander leaves.

11. Add lemon extract and mix the curry well.
12. Serve with the main dish you have prepared. Add a spoon of ghee adds to the taste.

Note :

Adding onions and garlic to the curry is optional. Adding any brand curry powder is optional.(Taste differ). Adding tamarind instead of lemon extract is optional. Adding jaggery to the curry is optional. (I did not add).
Time : 30 Minutes
Serves : 3 to 4.

Kempu Harive -Kesu dantu Huli (Red Amarant - Colocasia stem curry)

Kempu Harive/Red Amaranth leaves and - Kesu (Colocasia leaves) Dantu (stem) curry is a side dish and it goes well with all the main dishes like plain rice, any type of rotis, poori or chapati, dosa - idli etc.

I have used Amaranth leaves, Colocasia stems, some spices and coconut. It is an traditional gravy and you will surely love it. If you do not want to use colocasia stem, then substitute with drum sticks or any leaves which have hard stem like dantina soppu.
Let us see some benefits of eating Amaranth Leaves in our diet.
Kempu Harive/Red Amaranth leaves are loaded with healthy benefits. They help to stimulate the growth and reduce the inflammation. They boost bone strength and lower blood pressure. Improve our immune system and maintain healthy hair. Helps to lose weight. They are loaded with proteins and antioxidant properties. It is good for digestion and it is gluten free. It helps in good eye sight because it has Vitamin A helps to boost the eye health. Amaranth Leaves contain Vitamin A, Vitamin C, Vitamin K and Folate (A type of Vitamin B which is essential for growth and reproduction of the cell). and minerals like manganese, magnesium, calcium and potassium. Amaranth leaves are low in fat and carbohydrates and calories.
" NO ONION OR GARLIC" is used in Kempu Harive  - Kesu Dantu Huli. The spices are used as raw and not roasted.
Lets see the recipe :

Things Needed : 

To Cook:
Toor Dal : 1/2 Cup ( 2 Handful )
Kempu Harive/Red Amaranth Leaves : 1 Bundle (Small bundle).
Kesu Dantu/Colocasia stems : 1 Big Bowl
Tamarind : 1 small goose berry size (Nelli kai)
Salt : Required Salt :
To Grind : 
Coconut : 1 Cup (Fresh)
Coriander Seeds : 2 Tablespoons
Jeera/Cumin Seeds : 1/2 Teaspoon
Red Chilly (Byadagi) : 4 to 5
To Add : 
Ground spice mixture
Mustard seasoning
Green chilly : 2 to 3
Ingh/Asafoetida

Method :

1. Wash and cut Amaranth leaves into small and keep it aside.

2. Wash and remove the outer part of Kesu stem and cut them into small and keep it aside.

3. Wash and cook Toor dal separately and let it cool.
4. Put cut amarant leaves, kesu stem pieces, tamarind pulp and salt to a big pan or pressure cooker.
5. Add 1/2 cup of water and cook them till they turn soft. (Pressure cooker : 4 to 5 whistles). Put green chilly as they are. ( No need to cut or slit).

6. Grate coconut and grind it with chilly, coriander seeds and jeera. Use required water to grind.

7. Now add cooked dal to cooked leaves mixture and mix it nicely. Cook for a minute.
8. Add a pinch of turmeric powder and ground spice mixture. Mix it well. Cook for 2 to 3 minutes.

9. Shift the Huli/Curry to a serving bowl. Add mustard seasoning. (Optional).

10. Serve with the main dish you have prepared.

Note :

Adding tamarind pulp helps the kesu stem not to itch. Leaves and stems should be cooked till soft.
Adding any sambar powder instead of raw spices is optional. Adding onion/garlic to the curry is optional. Adding jaggery is optional. I have not added.  The consistency of the curry taste better when it is thick. (Adding little water and turn the curry bit loose if you do not like the thick curry). Use of pressure cooker to cook leaves and stems it better because it turns them soft. (Not fully melted).
Time : 30 Minutes
Serves : 4 to 5