1 bunch of Amaranth Leaves /Harive Soppu
3-4 tsp Grated Coconut
4-5 Green Chillies
Large grape sized Jaggary
Pinch of Turmeric Powder
Salt to taste
1/2 tsp Blackgram Seeds
1/2 tsp Mustard Seeds
2-3 tsp Oil
Wash amaranth leaves properly and keep it aside.
Chop amaranth leaves and green chillies into small pieces as shown in the picture below.
Add mustard seeds, blackgram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add chopped green chillies and fry them for few seconds in medium flame. Add chopped amaranth leaves, turmeric powder, jaggary, salt and fry them for about 1-2 mins. Sprinkle litte amount of water(if required) and cook them well by covering a lid. Once it is cooked add grated coconut and mix well. Keep the palya in low flame for about 2-3 mins. It goes well with Rice.