Harive Soppina Saaru Recipe (Karnataka Style Amaranth Leaves Cooked with Lentils)
It is a spicy and tart Karnataka style curry cooked with amaranth and the fresh roasted spices makes the dish very flavourful.
Amaranth leaves are a type of greens, which has multiple health benefits. It has high content of proteins, anti-oxidants and dietary fibre, making it a super food for a healthy heart. It is good to include it in our diet on a regular basis. Harive Soppina Saaru Recipe is a spicy and tart Karnataka style curry cooked with amaranth. The spices are roasted and prepared fresh making the dish very flavourful. The whole dish comes together with the tempering of the garlic at the end, giving it a good texture and flavour.
If you like this recipe, you can also try other Amaranth recipes such as
- 8 sprig Green Amaranth Leaves , roughly chopped
- 1 cup Arhar dal (Split Toor Dal) , boiled
- 2 Tomatoes , roughly chopped
- 1 Onion , sliced
- 5 cloves Garlic , finely sliced
- 1 teaspoon Turmeric powder (Haldi)
- 2 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Mustard seeds
- 1/2 tablespoons Jaggery
- 2 Dry Red Chillies
- 1/2 teaspoon Asafoetida (hing)
- 1 sprig Curry leaves
- 1 tablespoon Sunflower Oil
- Salt , to taste To roast and grind to a fine paste
- 1/2 cup Fresh coconut , grated
- 1 Tamarind , small lemon sized
- 2 Byadagi Dried Chillies
- 1 Dry Red Chillies
- 1 teaspoon Cumin seeds (Jeera)
- 1 tablespoon Coriander (Dhania) Seeds
- 2 teaspoons White Urad Dal (Split)
- 2 teaspoons Chana dal (Bengal Gram Dal)
- 1/2 teaspoon Whole Black Peppercorns
- 1 inch Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 1 teaspoon Sunflower Oil
How to make Harive Soppina Saaru Recipe (Karnataka Style Amaranth Leaves Cooked with Lentils)
To begin making Harive Soppina Saaru Recipe, wash and soak the toor dal for 30 minutes.
Boil the toor dal, along with 2 cloves of garlic, turmeric, cumin seeds for 3 whistles using a pressure cooker.
Once the dal is cooked, whisk it with a ladle to smooth texture.
Add the tomatoes, chopped amaranth leaves and cook for another whistle in the pressure cooker.
Now, to make the masala, roast all the ingredients mentioned in the table except grated coconut and tamarind till aromatic using little oil and keep aside.
Make a fine paste of the roasted ingredients along with coconut and tamarind using a mixer grinder with little water.
Add this masala to the boiled dal and amaranth mix, enough water to your desired consistency, jaggery, season with salt and simmer for 10 minutes and switch off the flame.
Now, heat oil in a small tadka pan, add the mustard, cumin seeds and let it splutter.
Add the red chilli, curry leaves and let it crackle. Add the sliced garlic and saute till they are golden and crisp. Add in the sliced onion and saute till they are brown.
Now, add this tadka over the prepared dal and amaranth curry and mix well.