Karnataka Style Harive Soppu Bendi Recipe (Amaranth Leaves Cooked in Coconut Broth)
Simple recipe with beneficial amaranth leaves
Karnataka Style Harive Soppu Bendi Recipe is basically Amaranth Leaves Cooked in Coconut Broth. Bendi means broth in Kannada. Harive Soppu Bendi is a simple yet flavourful. 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 the tummy. Serve the Harive Soppu Bendi Recipe (Karnataka Style Amaranth Leaves Cooked in Coconut Broth) along with steamed rice, Hunase Saaru Recipe (Mysore Style Spicy Tamarind Rasam), Gorikayi Palya Recipe and elai vadam for a simple weekday lunch.
Did You Know: The Amaranth leaves are packed with antioxidants, protein, vitamins, calcium, carbohydrates, iron and minerals Highly packed with carbohydrates, proteins, vitamin K, folate, riboflavin, vitamin A, vitamin B6, and vitamin C. They are also an important source of manganese, iron, copper, calcium, magnesium, potassium and phosphorus necessary for maintaining proper mineral balance in the body.
The leaves are high dietary in fiber content (3 times that of wheat) that help improve digestive health and reduces constipation. It is easily digestible and good for both young ones and adults.
Here are a few more recipes from Amaranth leaves
- Green Amaranth Leaves , a bunch, roughly chopped
- 1 cup Fresh coconut , grated
- 1 teaspoon Cumin seeds
- 1 Green Chilli
- 1 teaspoon Jaggery , crushed
- 1 teaspoon Mustard seeds
- 1/2 White Urad Dal (Split)
- 1 Dry red chilli
- Asafoetida (hing) , a pinch
- 1 sprig Curry leaves
- 2 teaspoons Cooking oil
- Salt , to taste
Directions for Karnataka Style Harive Soppu Bendi Recipe (Amaranth Leaves Cooked in Coconut Broth)
To begin making Harive Soppu Bendi Recipe (Karnataka Style Amaranth Leaves Cooked in Coconut Broth), clean, wash and rough chop the amaranth greens and keep aside.
Make a smooth paste of the grated coconut, cumin seeds and green chilli using a mixer grinder with little water and keep aside.
Now, cook the amaranth greens along with water and jaggery with 2 cups of water until the greens wilts.
To this add the ground coconut masala paste and simmer for 10 minutes.
Season with salt mix well and keep aside.
Now heat oil in a small tadka pan, add mustard and urad dal and let it splutter.
Once they splutter, add the asafoetida, red chilli and curry leaves and let it crackle.
Once done, switch off the flame and transfer the tadka over the amaranth greens mixture.
Serve the Harive Soppu Bendi Recipe (Karnataka Style Amaranth Leaves Cooked in Coconut Broth) along with steamed rice, Hunase Saaru Recipe (Mysore Style Spicy Tamarind Rasam), Gorikayi Palya Recipe and elai vadam for a simple weekday lunch.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.