Karnataka Style Harive Soppu Bendi Recipe (Amaranth Leaves Cooked in Coconut Broth)
A high protein Karnataka recipe with green amaranth leaves - a bunch, fresh coconut - grated, cumin seeds (jeera). Ready in 20 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
9 steps- 1
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
green amaranth leaves - a bunchfresh coconut - grated(1 cup)green chilli(1)sprig curry leaves(1) - 2
Make a smooth paste of the grated coconut, cumin seeds and green chilli using a mixer grinder with little water and keep aside
green amaranth leaves - a bunchfresh coconut - grated(1 cup)cumin seeds (jeera)(1 teaspoon)green chilli(1)mustard seeds(1 teaspoon)dry red chilli(1) - 3
Now, cook the amaranth greens along with water and jaggery with 2 cups of water until the greens wilts
green amaranth leaves - a bunchgreen chilli(1)jaggery - crushed(1 teaspoon) - 4
To this add the ground coconut masala paste and simmer for 10 minutes
fresh coconut - grated(1 cup) - 5
Season with salt mix well and keep aside
salt - to taste - 6
Now heat oil in a small tadka pan, add mustard and urad dal and let it splutter
mustard seeds(1 teaspoon)white urad dal (split)(1/2) - 7
Once they splutter, add the asafoetida, red chilli and curry leaves and let it crackle
green amaranth leaves - a bunchgreen chilli(1)dry red chilli(1)asafoetida (hing) - a pinchsprig curry leaves(1) - 8
Once done, switch off the flame and transfer the tadka over the amaranth greens mixture
green amaranth leaves - a bunchgreen chilli(1) - 9
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
green amaranth leaves - a bunchfresh coconut - grated(1 cup)sprig curry leaves(1)
Rate this recipe
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Karnataka Style Harive Soppu Bendi Recipe (Amaranth Leaves Cooked in Coconut Broth)
A high protein Karnataka recipe with green amaranth leaves - a bunch, fresh coconut - grated, cumin seeds (jeera). Ready in 20 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
9 steps- 1
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
green amaranth leaves - a bunchfresh coconut - grated(1 cup)green chilli(1)sprig curry leaves(1) - 2
Make a smooth paste of the grated coconut, cumin seeds and green chilli using a mixer grinder with little water and keep aside
green amaranth leaves - a bunchfresh coconut - grated(1 cup)cumin seeds (jeera)(1 teaspoon)green chilli(1)mustard seeds(1 teaspoon)dry red chilli(1) - 3
Now, cook the amaranth greens along with water and jaggery with 2 cups of water until the greens wilts
green amaranth leaves - a bunchgreen chilli(1)jaggery - crushed(1 teaspoon) - 4
To this add the ground coconut masala paste and simmer for 10 minutes
fresh coconut - grated(1 cup) - 5
Season with salt mix well and keep aside
salt - to taste - 6
Now heat oil in a small tadka pan, add mustard and urad dal and let it splutter
mustard seeds(1 teaspoon)white urad dal (split)(1/2) - 7
Once they splutter, add the asafoetida, red chilli and curry leaves and let it crackle
green amaranth leaves - a bunchgreen chilli(1)dry red chilli(1)asafoetida (hing) - a pinchsprig curry leaves(1) - 8
Once done, switch off the flame and transfer the tadka over the amaranth greens mixture
green amaranth leaves - a bunchgreen chilli(1) - 9
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
green amaranth leaves - a bunchfresh coconut - grated(1 cup)sprig curry leaves(1)
Rate this recipe
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