Wednesday, February 17, 2021

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 .

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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