Showing posts with label Greens. Show all posts
Showing posts with label Greens. Show all posts

Wednesday, August 10, 2016

Green Harive soppina Huli (Amaranth Leaves Curry)

Green Harive/Amaranth leaves curry is a gravy dish and we can have them with almost all the main dishes.

Fresh and green Amaranth/Harive soppu is available around the year. Eating leaves in our diet is very necessary. They do contain many minerals and vitamins which helps to keep our body fit and fine.
I have used Amaranth leaves, Toor dal and home made spices with coconut.
Let us see some benefits of eating Harive soppu/Amaranth leaves in our diet. 
It helps to boost bone strength, reduces inflammation and improve the immune system. It also helps to lower blood pressure and maintain healthy hair. Amaranth leaves contain high amount of benificial proteins. It has anti oxidant and anti inflammatory properties. It is loaded with calcium and some amount of Vitamin A. It has a rich source of dietary fiber and also good for vision health.
Note : Amaranth leaves contain moderate levels of oxalates and people who suffer from kidney stones or gallstones  do not consume this leaves. (Do not eat).
No Garlic  OR No Onion is used in this curry.
Lets see the recipe Now :

Things Needed :

To Cook :
Harive Soppu (Red or green) : 1 Big bundle
Toor /Moong Dal : 1/2 Cup.(Two Handful)
Methi/Fenugrik seeds : 1/4 Teaspoon
To Grind :
Coconut : 2 to 3 Tablespoons (Fresh)
Sambar Powder : 1 Tablespoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Tamarind : A marble size
To Add  : 
Salt : As Required
Coconut Oil : 1 Teaspoon
Ingh : A pinch

Method :

1. Wash and pressure cook Toor Dal with required water for 5 to 6 minutes. Let it cool.
2. Wash and cut harive soppu and cook on medium flame. Use required water. Add methi seeds while it is cooking.
3. Grate coconut, add jeera and sambar powder and grind it with littel water. Remove from mixi jar.
4. Keep a big pan on the fire and put cooked dal, leaves, salt, a pinch of turmeric powder.
5. Add ingh and mix it well. Let it boil for 2 ot 3 minutes.

6. Add ground mixture and mix it well. Let it boil for 2 to 3 minutes.

7. Put off the gas and shift the curry to a serving dish. Add cut coriander leaves.
8. Add a teaspoon of fresh coconut oil before serving. Serve with the main dish of your choice.

Note :

You can use moong dal instead of toor dal. Taste differ.
Use of garlic and onions are optional. You can add a garlic seasoning to the curry. (Optional)
Adding any brand of sambar powder is optional. ( I have used home made sambar powder). Adding methi seeds helps to reduce cholesterol content in the curry,
Time : 30 Minutes 
Serves : 3 to 4 .

Sambar Powder Recipe":

Things needed :
Methi seeds : 1/4 Teaspoon
Channa Dal : 1 Teaspoon
Coriander Seeds : 2 Tablespoons
Red chilly :  4 to 5  (or more according to your requirement). (Byadagi chilly)
Little ingh and  6 to 8 curry leaves.
 Dry roast or use little oil and fry all the ingredients one by one. Dry grind it when it is cooled. This is enough for 1 time use. 

Saturday, March 12, 2016

Coriander Leaves Chutney

Coriander leaves/kottumbari soppu/ chutney is a spicy chutney which is used as substitute for pickle. This chutney has its own place in South Canara (D. K) people's Kitchen. It is one of the Authentic Chutney I can say. It can stay for long, goes well with almost all dishes.

We prepare and use pickle in larger quantity. Even now my younger sister does it every year mango pickling in traditional way. Pickles are done during the mango season. Varieties of pickles are prepared during summer season and kept in big Pots during those days. Now preparing pickle at home has become very rare and only some still do it and sell it too. Once the pickle gets over they need  to have some thing spicy which can substitute for pickle. So this way coriander chutney has derived I feel.
In villages this chutney is ground in grinding stone. It should be done without using much water, with little or without coconut.
Coriander Leaves Chutney has coriander leaves, green chilly, salt and ing. I have used mustard seasoning. But normally seasoning is not used since the oil might turn or leave bad smell.

Lets see some benefits of  "Coriander Leaves ".

Coriander leaves are good for skin inflammation. They are good for Skin disorders. They contain the property of disinfectant, detoxifying, antiseptic, antifugal and antioxidant. They good for clearing fungal infections. Coriander leaves contain Vitamin C and other acids and are good for reducing cholesterol level in the blood. They also help to reduce the level of bad cholesterol and increasing good cholesterol. They are good for digestion of the food, well functioning of the liver and good bowel movements. Coriander leaves are good for mouth ulcers, anemia and blood sugar disoreders. Eating coriander leaves are very good for eye care.( Not the spicy chutney of course )
Lets see the recipe.

Things Needed :

To Grind :
Coriander Leaves : 3 Bundles.
Green chilly : 10 to 12
 Dry Coconut : 2 to 3 Tablespoons
Salt : 1 To 1 1/2 Tablespoon
Tamarind : 1 Small ball size
Ingh/Asafoetida : a littel
To seasoning :
Mustard seeds : 1 Teaspoon
Ingh : a pinch
Curry Leaves : 6 to 8 leaves
Oil : 1 Teaspoon

Method :

1. Wash and dry coriander leaves and green chilly. Let all the moisture disappear.
2. Now cut green chilly and coriander leaves into small. Grate or cut coconut in to pieces.
3, Grind coriander leaves, green chilly, coconut, tamarind, ingh and salt. Try to dry grind. (Or use very little water to grind). (Grind little quantity at time)
4. Remove from mixi jar and put it in a big bowl. It should be thick.
5. Add mustard seasoning and mix it well.
6. Fill ready "Coriander Leaves Chutney" in a glass bottle once it is cooled.
Serve with curd rice and any other dishes (little quantity) like pickle.

Note :

Adjust the salt quantity according the quantity of the coriander leaves you take. Wash and dry coriander leaves under a fan. Spread it on a plate or tray. (Do not use news papers to dry the leaves. News papers might leave the ink used for printing). Adding green chilly according to your wish. More/less. Adding oil seasoning is also optional. Adding copra/dry coconut helps the chutney tos tay long. Use of coconut also optional. Keep the coriander chutney in the refrigerator. It helps the chutney stay long. You can use boiled salt water to grind chutney. Boil water and add salt. Let it boil and the water reduce to half. Use this water to grind chutney.
Time : 3o minutes
Serving : As you use. 

Tuesday, December 10, 2013

Pearl Millet Dosa with Brahmi Leaves Chutney

Pearl Millet has some medicinal properties. It is especially effiective for bleeding piles, epilepsy, insomnia, high blood pressure diabetes and tuberculosis. Bajra is gluten free. It is highly effective and recommended for severe constipation and stomach ulcers. It also good for lowering the cholesterol. Sajje is rich in fiber content. It helps to keep the glucouse level normal in diabetics. It is helpful in maintaining cardiovascular health and in acidity problems. It also helps to reduce the weight.
Broken Wheat or bulghur is a good source of fiber, protein, iron and vitamin B-6. It is also a great substiture for rice since it has more fiber and nutrients.
Urd Dal has numerous health benifits. It has protein, fat and carbohydrates which is required for the body. Urd dal is rich in protein and bitamin B. It is good for women since it has iron, folic acid, calcium, magnesium, potassium. It is rich in firbre and easy to digest and it is good for the heart. It helps to reduce cholesterol.
Sajje -Wheat Urd Dosa recipe contain the above said ingredients and it is a healthy dish and we can have these dosas for breakfast, as snack or for dinner too. It is soft and fluffy and all age group will definitely njoy eating Sajje Wheat Dosa.

Things Needed:
Pearl Millet or Sajje flour : 1 Cup
Broken Wheat or bulghur : 1 Cup
Urd dal : 1/2 Cup.
Salt : to taste
Oil : 1/2 Cup
Methi (Fenugreek seeds) : 1/2 Tea spoon

Method :
1.Wash and soak bulghur and fenugreek seeds + urd separetely for 3 to 4 Hours.
2. Now grind them separetely, using required water. (till paste).
3. Mix sajje flour with the ground ingredients in a big bowl and add salt and leave it for ferment. (Over night), or 6 to 8 hours. (It should ferment).

4. Now keep dosa pan on the fire and heat. Just apply oil on the tava and take a spoonful of the batter and spread like dosa and cook for 2 minutes. Add 1/4 tea spoon of oil on the top of the    dosa and turn the dosa other side and cook for 1 minute and serve with the chutny you have prepared.

Note : Grinding the grains should be done till paste. It needs to ferment nicely to get good soft quality of dosas. You can use more oil if you wish. If you want thin variety of dosa, do not sprinkle oil just before you put dough on the pan. First put the dough and then spread it nicely and then sprinkle oil on the top. Covering the lid also an optional.

Time : 30 to 40 minutes (Soaking and ferment time extra).
Serves : 5 to 6

Brahmi Leaves Chutney :
Brahmi (ondelaga) : leaves are used in Ayurveda. Brahmi is used for improving memory, anxiety, attention deficit-hyperactivity disorder, allergic conditionsl.  It is also a general tonic to fight stress. People use brahmi leaves to treat backache and joint pains.
Brahmi leaves chutney can be eaten with idly, dosa, chapati, roti, dokla or even rice. Its easy to prepare and not much of spice required too.
Things Needed :
Brahmi leaves : 1 Handful
Coconut : 1 cup
Green chilly : 1 to 2
Tamarind pulp or lemon juice : 1 Tea spoon
Salt : to taste

Method :
1. Wash brahmi leaves and green chilly.
2. Grate coconut.
3. Grind coconut, brahmi leaves, green chilly, tamarind pulp and salt with little water.
4. Shift the ground chutney to a serving bowl.
5. You can add mustard spurt to this chutney with little curry leaves and ingh.
Serve Brahmi Chutney with Sajje - Bulghur - Urd Dosa.
Note : Do not add lots of water to the chutney while grinding. No need to add any other ingredients. ( Do not add ground nut or huri kadale). Not only it taste differ but losses the aroma. You can add red chillies also. I have added one gooseberry to this chutney.
Serves : 3 to 4
Time to prepare chutney : 10 to 15 minutes.

I am sending this recipe to the cookery blogs below ...

Thursday, May 23, 2013

Doddi Patre or Sambara Balli - Tambuli

DoddiPatre or Sambara balli is a herb plant. The leaves of this plant has many medicinal values, like when you have cold  or throat pain , you can just eat one or two leaves with little salt inside it. It purifies the blood too.  This perticular dish is a side dish and usually served in the beginning of the lunch goes very well with rice.

Things Needed: 

Sambara balli Leaves: 15 to 20
Butter Milk : 2 cups.
Salt :  required.
Ghee : 1 Tea spoon.
Jeera ( Cumin seeds ) : 1/2 Tea spoon.
Pepper Seeds : 5 to 6.
Ingh( Asofetodia) : a pinch.
Red Chilly : 1 
Coconut : 1 Table spoon


Wash and keep the leaves aside. Now keep a pan on the fire. Put ghee and heat a bit. Add jeera and pepper seeds, and red chilly and fry for 20 seconds. Add the sambara balli leaves and fry nicely till the colour change or till its little soft. Add ingh to it and remove the mixture from the pan. Leave it for cooling.
Now grind the fried mixture with fresh coconut and little butter milk nicely . Put the ground mixture in a small bowl. Add salt and remained butter milk or curd. Mix thoroughly  and make it more liquidly. Serve this dish in the beginning of the lunch. You can also add  little fried jeera and curry leaves just before serving . 
Note : Fry the leaves on low flame till soft. You can also avoid coconut if you do not like it. But coconut will give a bind to the ingredients and taste better. 

Monday, February 18, 2013

kempu Harive soppina palya...

Kempu means Red Harve soppu is a kind of leaves. Dry palya  prepared with leaves  is healthy , spicy and tasty too.  We can have Harve soppina palya with Cappatis , pooris or with rice also.

Things Needed :
Harve soppu : 2 bundles.
Green chilly: 1
Red chilly : 2 to 3
Mustard seeds : 1 Tea spoon.
Oil : 2 Table spoons.
Turmeric : a pinch.
Curry leaves : 5 to 6.
Urd daal: 1/2 Tea spoon.
Salt : to taste.
Coconut : 2 Table spoons. ( fresh and grated).

Method :
Wash and cut Have soppu in to small pieces. Cut green chilly.
Keep a pan on the fire and heat. Put oil , 1/2 tea spoon of mustard seeds, 1/2 spoon of urd daal . Let the mustard seeds spurt. Add green chilly and curry leaves. Add cut Have soppu. Mix it nicely.  Cook on the low flame adding 1/4 cup of water.
Now dry grind remained (1/2 spoon)  mustard seeds, red chilly and coconut for 1 to 2 minutes.  Remove the mixture from the jar and add it to the cooked have soppu and mix thoroughly.  Add salt and turmeric to it and mix again. Let all the wetness disappear from the palyu. Put the ready dry palya to a bowl and serve with Hot rice or chapatis.
Note : You can add 1/2 a rind of lemon if you like savoury taste. And also adding jaggery also an optional. Jaggery gives a good taste also.
Serves : 2 to 3
Time : 15 Minutes

Monday, February 11, 2013

Dil (Sabbassige) leaves Idlies....

Dil leaves Idlies are prepared with using pulses,  like Channa daal and Toor daal and  you can have them for break-fast or for evening tea or for dinner too..

It is very healthy since it contains  Dil Leaves, pulses , coconut and coriander leaves.

Ingredients :

Toor Daal : 1 cup.
Channa Daal : 1 cup.
Dil leaves : 2 to 3 bundles.
Coconut : 1 cup.( fresh and grated).
Green chillies : 2 to 3.
Ingh : a pinch.
Curry leaves : 10 to 15 leaves .( can use more ).
Coriander leaves: 3 Table spoons.
Salt : to taste.

Method :

Wash and soak pulses for 2 to 3 hours. Cut green chillies , ginger,  coriander leaves , Dil Leaves (wash it before cutting ) and ginger. Grate coconut and keep it aside.
Now grind pulses together using little water. Consistency should be like Rava. ( Samolina). Now remove the ground mixture and put it in a big bowl.  Add dil leaves, curry leaves, coriander leaves, green chillies, grated coconut and grated ginger. Add required salt and ingh . Mix thoroughly and keep it aside. Now apply oil to idlli plates and pour a spoonful of dough to each plate. Arrange them in a pressure cooker or idli cooker  and steam it for 20 to 30 minutes,  Hot Dill idlies are ready to serve. Serve them with a spoonful of ghee and any kind of chutney, chutney powder or pickle.  Hot idlies are the best to enjoy.

Note: Do not grind the pulses nicely. Do not add more water while grinding. The dough should be thick.( like vada dough).  Can add grated carrots to it. But the taste differ. You can also grind coriander leaves , curry leaves, green chillies and ginger, ( Add at the end while grinding the pulses and grind for 2 minutes. )

Serves 4 to 6

Monday, September 13, 2010

Green Chiily Poori

Pooris are fried dish and every one and all age group love to have them. I just tried this pootis with Green Chilly. It can be prepared for breakfast or as evening snack. It is good for kids party since it is green colour.
I have used green chilly, coriander leaves, ginger and some spices for this green chilly pooris.
It is easy, quick and as I always say Happy Tummy.

Ingredients :

Wheat flour :2 cups
Rice flour : 2 Tablespoons
Green chillies : 2
Ginger : A small piece
Jeera : 1/2 Tea spoon
Coriander leaves : One Handful.
Salt : to taste
Oil : 1 cup (To fry)
Water : 1/4 cup

Method :

1. Take a bowl and put wheat flour , salt and one spoon of oil. Mix it well and keep it aside.
2. Wash green chilly, coriander leaves and remove the outer layer of the ginger and wash it again.
3. Cut ginger and put it in a mixi jar.
4. Now grind green chilly, ginger, corander leaves, jeera and one or two pepper pods. (Use a mixi jar and add little water while grinding. (very little water).
5. Remove the ground mixture and add it to the flour bowl. Mix it slowly. Add a spoon of ghee/oil  and prepare dough. (Thicker than chapati dough).
6. Divide the dough into small ball size.  Roll all these ball size dough into circle shape.
7. Keep a pan on the fire and heat. Add oil and heat.
8. Once it is ready fry rolled spicy pooris on both sides.

9. Put it on a kitchen tissue when you remove poori from hot pan. (extra oil absorbed by kitchen towlel.
10 Repeat the same and fry pooris and serve hot pooris with a cup of curd.
11. You can also cut these pooris in to very small. (Use any water bottle top).
12. Small pooris can be packed to school in kids lunch box.

Note : 

Add minimum water to grind the ingredients. You can add water if required, while mixing all the ingredients and preparing dough. Adding more /less chilly is optional. Adding any other spice like garam masala, chat masala or even bav bhaji masala is also optional.
Time : 30 minutes
Serves : 3 to 4.

Raw Papaya Dry Curry

Raw Papaya dry curry is a side dish. It is mild, yummy and good for health. I got this papaya from my neighbour who has papaya plants a...


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.
Learn More →