Sunday, November 16, 2008

Harive Soppu Sambar

1 bunch of Amaranth leaves / Harive Soppu
1 medium sized Onion
Grape sized Jaggary
1/4 tsp Chilly powder
Pinch of Turmeric powder
Small grape sized Tamarind
Salt to taste
1/2 cup grated Coconut
6-7 Red Chillies
1 tsp Mustard seeds(1/2 tsp for Sambar Masala ; 1/2 tsp for Seasoning)
1/2 tsp Cumin seeds / Jeera
2 tsp Coriander seeds
Pinch of Asafotida powder
3/4 cup cooked yellow lentils/Thogari bele/Toor dal
3-4 tsp Oil
8-10 Curry leaves
2-3 flakes of Garlic

Wash amaranth leaves properly, separate the leaves from its stem and keep it aside.Chop the leaves into small pieces and stems into 1 inch sized pieces.
Chop the onion into medium thin long pieces. Put this chopped leaves and stems in a pressure cooker. Add salt, chilly powder, turmeric powder, jaggary, chopped onion, little amount of water and cook them well. (2 whistles) Once it is cooked, add cooked yellow lentils and bring it to boil. ( You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 10 days)

Put red chillies, cumin seeds, coriander seeds, 1/2 tsp mustard seeds, 1-2 tsp oil in a pan and heat. Once it starts giving nice aroma, add asafetida, 6-7 curry leaves and fry them for about 5-10 seconds.

Put grated coconut, fried sambar masala, tamarind in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground masala to the vessel containing cooked amaranth leaves and bring it to boil and stir well. (Add water, salt if required.)
Remove the outer skin of garlic and mash it. Put this mashed garlic, 2 tsp oil in a pan and fry them until it turns golden in color. Add 1/2 tsp mustard seeds and once it starts spluttering, add 2-3 curry leaves and add it to Sambar. It goes well with Rice/Dosas / Ragi Mudde.
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