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Monday, November 24, 2008

Harive Soppu(Amaranth Leaves) Boluhuli

Ingredients:
1 bunch of Tender Amaranth Leaves / Harive Soppu / Dantina Soppu
2 medium sized Onions
Pinch of Turmeric powder
Grape siized Tamarind
Lemon sized Jaggary
1-2 Green Chillies
1/2 tsp Rasam powder
1 - 1.5 cups cooked Yellow Lentils / Toor dal / Thogaribele
4 - 5 Curry Leaves
3 - 4 flakes of Garlic
Salt to taste
1 tsp Mustard seeds
Pinch of Asafetida powder
2 tsp Oil

Recipe:
Put tamarind and 1/4 cup of water in a bowl, squeeze it and keep it aside.

Wash amaranth leaves properly and chop it into small pieces as shown in the picture below. Cut green chilly into two pieces.
Chop onions into medium sized thin pieces as shown in the picture below.
Add chopped amaranth leaves, green chillies, onions, turmeric powder, tamarind water, jaggary, salt and little amount of water in a pressure cooker and cook. (1-2 whistles) Once the pressure goes off, add cooked yellow lentils, rasam powder and bring them to boil. Keep this in low flame for about 2 mins.

Remove the outer cover of garlic flakes and mash. Put oil, mashed garlic in a pan and fry them for few minutes until they turn golden in color. Add mustard seeds and once they starts spluttering, add asafetida powder, curry leaves and keep this in low flame for few seconds and then add it to Boluhuli. Mix well before serving. It goes well with Rice.

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