Starting off this list is something that the whole world would love to discover! Vegan, nutritious and packed with flavour. This amaranth coconut curry is representative of the memories associated with a lot of South Indian lunches.
Harive Soppu Bendi (Green amaranth cooked in mild coconut gravy)
Prep Time : 10 mins
Cooking Time : 15-18 mins
Recipe Level : Easy/Beginner
Spice Level : Low
Serves : 4-6 Persons
Shelf Life : Best served fresh but can be refrigerated for up to 2 days
Serving Suggestion : With rice and pickle
- 1 bunch tender Harive Soppu/Green Amaranth Leaves (Around 2½ – 3 packed cups)
- 1 tsp Jaggary/Palm Sugar
- Salt to taste
- 1½ packed cups grated Coconut, fresh or frozen
- 1 tsp Jeera/Cumin Seeds
- 1-2 Green Chillies, slit
- 1 tsp Mustard Seeds
- 1 Dry Red Chilli, cut into 2-3 pieces
- A pinch of Hing/Asafoetida (Optional)
- A spring of Curry Leaves
- ½ tbsp. Oil (Preferably coconut oil)
For Coconut Paste:
How to make :
Clean and wash the tender amaranth leaves. If you are not using the home grown greens or from organic shops and instead have brought it from market, it is best to soak it in a bowl of water with a tsp of salt for 10-15 minutes. This helps in cleaning any residues of pesticides clinging to the leaves. After it has been thoroughly washed, chop them to stripes of 1 inch thickness. Use the tender stems as well, and cut them into 1 inch long pieces. Set aside until needed.
Cook the amaranth leaves in 1 cup of water along with its stems, jaggary and salt to taste. Cook it only until it wilts and doesn’t lose its vibrant green colour, about 3 mins.
While the leaves are getting cooked, grind grated coconut along with cumin seeds and green chillies by adding little water to make smooth and thick paste.
Add this coconut paste to the cooked greens and reduce the heat to low. Adjust the salt and let it cook uncovered until small bubbles start to appear on surface, about 5-7 mins and turn off the heat.
While the curry is simmering, prepare the tempering/tadka by heating the oil in small pan. Once the oil is hot, add mustard seeds, red chilli pieces and hing. When the mustard seeds start to pop and splutter, add curry leaves and turn off the gas.
Transfer the tadka to the Harive Soppu Bendi and mix them well. Cover and let it sit for 10-15 minutes for the flavours to develop and blend well.
Serve this delicious and healthy Harive Soppu Bendi with a bowl of steaming rice and pickle and enjoy!
- If you are not using the home grown greens or from organic shops and instead have brought it from market, it is best to soak it in a bowl of water with a tsp of salt for 10-15 minutes. This helps in cleaning any residues of pesticides clinging to the leaves.
- Do not cook this curry for long as it will lose its flavours.
- If you don’t get amaranth leaves in your neck of woods, just replace it with spinach and follow the recipe instruction.