ರುಚಿಕರವಾದ ಉಡುಪಿ ಶೈಲಿಯ ಕೆಂಪು ಹರಿವೆ ಪಲ್ಯ./Amaranth leaves Dry curry.

Harive soppu / amaranh leaves are very healthy and they are rich in vitamins and minerals.

I have tried Dry curry / Palya using Harive leaves. 

We from Udupi and love to prepare Udupi style dishes that too without onions and garlic.

It is always better to have simple food so that you do not have any health problems like acidity or indigestion problems. 

I have used Harive soppu, fresh coconut and mustard as spice.

Udupi dishes are mostly cooked with coconut oil since they do have coconut trees grown around the place. It is a practice that eating food cooked or used coconut oil. Coconut oil said to be the best.

Let us see some benefits of eating Harive soppu /Amaranth leaves in our diet.

Amaranth leaves are rich in antioxidants. They are rich source of iron and proteins. They do have amino acids, dietary fiber, minerals like magnesium, calcium, potassium, copper, zinc, iron, phosphorus and manganese.

They are rich in Vitamin A, Vitamin B and Vitamin K.  They are known for powerhouse nutrients.

They help to boost immunity, good for anemic people. Good for shedding extra weight. 

They are rich in dietary fiber and good for people who suffer from constipation. Amaranth leaves are free from gluten. 

Let us see the recipe now :

No Onion or no garlic Recipe.

Things needed :

To Cook :

Amaranth leaves : 1 Big Bundle.

To dry grind :

Coconut : 1 Small cup. (3 to 4 tablespoons).

Mustard seeds : 1/4 Teaspoon

Chilly powder : 1/2 Tsp

Tamarind : 1/2 of Small gooseberry size.

To Add  :

Jaggery : 1 Tablespoon

Salt : As required 

Turmeric powder : A little 

Dry ground coconut mixture.

To Season :

Coconut Oil : 2 Tablespoons

Mustard seeds : 1/2 Teaspoon

Urid dal : 1/2 Teaspoon

Red byadagi chilly : 1

Green chilly : 2

Curry leaves : 5 to 6 leaves.

Method :

1. Wash and cut Amaranth leaves nicely.  Wash and slit green chilly and curry leaves.

2. Keep a pan on the fire and heat. 

3. Add mustard seeds, urid dal and red chilly. Let mustard splutter.

4. Add green chilly and curry leaves. Add cut Amaranth leaves.

5. Stir nicely. Add turmeric powder, required salt and jaggery.

6. Add 1/2 cup of water and mix it well. Cover and cook till the water dry.

7. Grate coconut and grind it with 1/2 tsp mustard seeds, 1/2 tsp chilly powder and very little tamarind.

8. Now Amaranth leaves are cooked and check all the moisture disappeared.

9.Add ground coconut mixture and mix it well. Keep the flame low and cover the lid.

10. Let it cook for 2 minutes on low flame.

11. Now shift the ready Amaranth Palya to a serving bowl.

12. Serve And enjoy Amaranth Palya with your lunch.

Note :

Do not add much water. It takes long time to dry up. 

Use of any oil is optional. Coconut oil taste better and good for health.

Adding less jaggery is optional. Use of more chilly powder is optional. (I have used green chilly so reduced the red chilly powder). 

Time : 30 Minutes.

Serves : 3 to 4 .

ರುಚಿಯಾದ ಚಿತಕವರೆ/ಹಿತಕಿದ ಅವರೆ ಕಾಳಿನ ಸಾಂಬಾರ್./ Field beans Sambar.

Field beans are winter seasoned crop. 

They are grown naturally during December to february.

People of Karnataka are very happy and they will be adding field beans in almost all their cooking. Varieties of dishes are prepared with field beans.

Here I have prepare Sambar using field beans. That too husked removed legume.

You need to remove the pods from shell of avarekayi, then soak in normal water for at least 4 to 5 hours.

Then you take a pod and squeeze out the pod removing the outer husk. These legumes are used here. 

An easy dish without garlic and onions.

As I said it is simple, quick when you have dehusked pods. 

Let us see some benefits of eating field beans.

Field beans are loaded with nutrients. They are very good for improving our immunity. 

They are good for bone health. Good for anemia people. Good for weight loss. They are good for people who have  high blood pressure and they try to control the pressure.

They are rich in copper, manganese, phosphorous, magnesium, potassium, Vitamin B1 and zinc.

I have used 2 tomatoes, 1 big size potato and 3 green chilly.

Sambar powder 2 teaspoons, salt to taste and pinch of turmeric.

Ii is always better to use a few methi seeds/fenugrik seeds since they help in controlling cholesterol leves.

Wash and cut tomatoes.

Remove the outer layer of potato and cut into small.

Keep ready 1 bowl of Avarekalu. (dehusked).

Pressure cook Avarekalu and keep it ready.

Now keep a pan on the fire and heat.

Add 1 tbs of oil and 1/2 tsp of mustard and little urid dal.

Let mustard splutter. Add curry leaves, little ingh and cut tomatoes. 

Add slit chilly and fry tomatoes. Add cut potato and stir.

Add pressure cooked Avarekalu and a glass of watter. 

Let potato get cooked. 

Add required salt, little turmeric and 2 tsp of sambar/rasam powder.

Wash an inch of ginger and remove its outer layer. Wash it again and grate it. 

Add this grated ginger to Sambar.

Mix it nicely and cook for 3 to 4 minutes.

Shift it to a serving dish and add washed and cut coriander leaves.

Enjoy with lunch or dinner.

Note : 

Using any sambar powder is optional. 

You need to use de husked avarekalu to get thick curry.

Use of onions or garlic is optional. Taste may chage.

Time : 30 Minutes.

Serves : 3.