Harawe Soppina Huli ( Spinach Curry).

Harave Soppu/Amaranth leaves is one of the healthy leaves and you get fresh leaves around the year. It grows well and full of vitamins and minerals during rainy season since it gets proper weather to grow naturally. We can prepare Sambar, (plain, or with coconut ), dry curry, or curry with curd and so many varieties. Here is the Recipe that  contain moong  daal and its easy to prepare and you can have this curry with hot rice or chapatis or pooris too.

This is one of my old post and I am trying refresh the post.
Let us see the recipe Now:
NO onion OR No garlic added here. We normally cook our curries without onions and without garlic. It is one of the traditional food of our Udupi. 

Things Needed:

Harave Soppu ( Spinach leaves) : 1 Big bundle ( Green or Red).
Green chilly : 3 to 4
Tamarind Pulp: 2 to 3 Table spoon.
Salt : to taste.
Jaggery :2 Tablespoon.
Moong Daal : 1/4 Cup.
Oil : 1 Tea spoon.
Mustard seeds : 1/2 Teaspoon
Urd Daal : 1/2 Teaspoon.
Curry leaves: 6 to 8
Sambaar Powder: 2 Teaspoons.
Turmeric powder : a pinch.

Method :

1. Wash and cook moong daal in pressure cooker for 4 to 5 minutes.
2. Wash and cut  Harve soppu into small pieces.
3. Soak small ball size of tamarind in hot water and squeeze out the pulp and keep it aside.
4. Wash and cut green chilly ( Just slit the chilly )
5. Keep a pan on the fire and heat. Put oil, mustard seeds and urid dal. Let mustard splutter.
6. Add Ingh and curry leaves and mix it well. Add cut harivesoppu and fry for 2 minutes.
7. Add water and turmeric powder. Let it cook for 5 minutes and leaves get soft.
8. Add tamarind pulp and jaggery. Add slit green chilly.
9. Add cooked moong dal and mix it well. Cook nicely for 2 to 3 minutes.
10. Add sambar powder and mix it well. Let it cook for another 2 minutes.

11. Shift the ready Harawe Soppina Huli to a serving dish.

12. Add a teaspoon of fresh butter before serving Hot Harawe Soppina Huli. ( Optional).

Note : 

See that leaves are cooked till soft. Adding onions and garlic is optional. Some opt to add garlic seasoning to any leafy curry. ( Optional). Adding any brand of Sambar Powder is optional. I have added Mayya's Sambar Powder. Adding more or less chilly is optional.
Time : 30 Minutes
Serves : 2 to 3.

Sabbassige (Dil) Soppu - Akki Rotti

Who does not like Akki Rotti (Rice Rotti ) which is very very famous Karnataka dish.I Love akki rotti with any type. Vegetables added, onion added or any green leaves added.
Sabbassige/Sabseege/Dil Leaves Akki rotti is very famous here in Bangalore  and around. Dil leaves is one of the best healthy leaves and loaded with healthy properties.
I have added Sabbassige/Dil leaves, Onions, coconut, green chilly with Rice flour.

Lets see the recipe Now :

Things Needed :

Rice powder : 2 Cups.
Sabbassige ( Dil) leaves: 2 cups.
Onion : 3 Medium size
Curry leaves : 2 to 3 Tablespoons.
Coriander leaves: 3 to 4 Tablespoons.
Coconut: 1/2 Cup.
Green chilly : 2
Salt : as required.
Oil : 1/2 Cup.
Water:  as required.

Method :

1. Wash and cut Sabbassige leaves and cut into thin pieces.
2. Remove the outer skin of onions and wash it. Cut into small pieces.
3. Wash and cut coriander leaves, curry leaves, green chilly into small pieces.
4. Wash and remove the outer layer of ginger, wash it again and grate it.
5. Grate coconut and keep it aside.
6. Take a big bowl and put all the cut ingredients and rice flour. ( Dil leaves, coriander- Curry leaves, onions, grated ginger, coconut and salt.
7. Mix it well and add a cup of hot water (boiling water) and leave it for a while. (5 minutes).
8. Add required water and prepare the dough. Let it be bit loose. (It helps to spread the dough evenly).

9. Keep a pan on the fire and heat. Add a spoon of oil and put handful of dough on the pan.

10 Dip your fingers in a bowl of normal water and spread the dough around the pan.
11. Add oil on the top and cover the rotti. Cook on medium and low flame.

12. Turn the other side and put 1/2 teaspoon of oil on the rotti. Let it cook for 2 minutes.
13. Remove from the pan and put it in a serving plate.
14. Put a spoon of Ghee/Butter on the top of Akki Rotti and serve with the side dish you have prepared.

15. Repeat the same way and prepare remaining rotti

Note :

The  Flour should be fine variety. Adding hot water helps the dough to soft and Rotti turns as nice and yummy. Adding more/less oil is optional. You can use palak leaves instead of dil leaves. More/less coconut is optional.
You can also use banana leaf to prepare rotti. Preparing the rotti on banana leaf helps in cooking.
Time " 30 Minutes
Serves : 3 to 4 (According to the size).