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Saturday, January 14, 2017

Harive Soppu, Hesaru Kalu Bendi / Amaranth Leaves, Green Gram Seeds Curry

1.5 - 2 bunches of tender Amaranth Leaves / Ele Harive Soppu
2 medium sized Onions
1.5 cups soaked / sprouted Green Gram seeds
Pinch of Turmeric powder
1/4 tsp Chilly powder
Small lemon sized Jaggary
Grape sized Tamarind
1cup grated Coconut
3 - 4 Red Chillies
1.5 tsp Coriander seeds
3/4 tsp Cumin seeds
Pinch of Asafetida powder
3 - 4 Garlic cloves
1 tsp Mustard seeds
1 strand Curry leaves(3-4 curry leaves for Masala + Remaining for Seasoning)
Salt to taste
2 tsp Oil

Soak green gram seeds in water for about 8-10 hrs. Wash the soaked green gram seeds for about 2-3 times and keep them aside. Chop the onion into medium sized thin pieces as shown in the picture below. Chop the amaranth leaves into small pieces as shown in the picture below.

Put the soaked green gram seeds, chopped onion, chopped amaranth leaves in a pressure cooker. Add salt, jaggary, chilly powder, turmeric powder, sufficient amount of water and cook. (2 whistles)

Put red chillies, coriander seeds, cumin seeds, asafetida, 3-4 curry leaves, 1 tsp oil in a vessel and fry in medium/low flame until it gives nice aroma.
Put grated coconut, fried 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 the ground masala and cooked ingredients in a vessel. Add required amount of water, salt and bring them to boil. Keep the curry in medium flame for about 3-4 mins.

Remove the outer cover of garlic flakes and mash them. Put this mashed garlic in a pan, add 1-2 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add mustard seeds and fry. As soon as it starts spluttering, add curry leaves and keep this in low flame for about 10-20 seconds. Add the seasoning to Curry. Mix well before serving. It goes well with Rice/Rottis/Chapathis.