Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, harive soppu bendi / amaranth leaves curry. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
When the mustard seeds start to pop and splutter, add curry leaves and turn off the gas. Transfer the tadka to the Harive Soppu Bendi and mix them well. Serve this delicious and healthy Harive Soppu Bendi with a bowl of steaming rice and pickle and enjoy!
Harive Soppu Bendi / Amaranth leaves curry is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Harive Soppu Bendi / Amaranth leaves curry is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have harive soppu bendi / amaranth leaves curry using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Harive Soppu Bendi / Amaranth leaves curry:
- Prepare amaranth leaves packed
- Make ready jaggery
- Make ready Salt
- Prepare grated coconut
- Take cumin
- Get green chillies
- Get For Tadka -
- Prepare coconut oil
- Prepare mustard seeds
- Take udad daal
- Get dry red chilli
- Prepare hing
- Take curry leaves
The freshly prepared coconut paste is added to the cooked spinach and finished with a simple south indian tempering. It is easy to make and is a wonderful dish to include in summers, as it is mildly spiced and lighter on. Grind coconut, cumin seeds and green chillies to smooth, thick paste. Cook coconut paste along with greens on low heat.
Instructions to make Harive Soppu Bendi / Amaranth leaves curry:
- Wash amaranth leaves properly and chop them. Use the tender stems too. In a pot, take two cups of water, add some salt and jaggery. Now add chopped amaranth leaves and cook it for 3 - 4 minutes until the leaves wilt.
- Grind coconut, cumin and green chillies into a smooth and thick paste adding little bit of water.
- Add coconut paste to amaranth leaves and mix everything well. Cook it for 8 to 10 minutes. Adjust salt and mix.
- To prepare tadka, heat oil, add mustard seeds and let it crackle. Now add udad dal, pieces of dry red chilli, hing and curry leaves. Turn off the gas. Pour this tadka over the prepared curry.
- Serve amaranth curry with hot steaming rice or dosa.
Temper curry with hot oil, fried mustard seed, hing and red chillies. Harive Soppu Bendi or Vegan Amaranth-Coconut Curry is a simple, mildly spiced coconut gravy made using gourds like bottle gourd, pumpkin, ash gourd or greens like spinach, malabar spinach, green/red amaranth etc. The only spice used in the coconut gravy is cumin and a green chilli or two for light kick of heat. Harive soppu/Amaranth leaves curry is a gravy dish. Amaranth leaves are loaded with good sources or vitamins and minerals.
So that’s going to wrap this up with this exceptional food harive soppu bendi / amaranth leaves curry recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
