Categories: sambar/Curry/Huli, soppu recipies

Ingredients

• 1 Bunch Menthya / Methi / Fenugreek Leaves
• 1 Bunch Spinach
• 1 Bunch Dantina Soppu / Amaranthus
• 1 Cup soaked Chik Peas
• 1/2 Cup Tur Dal/Red Gram Split
• 1 Big Onion, Chopped (Optional)
• 3tbsp Huli Pudi / Sambar Powder
• 1/2 Cup fresh Coconut
• 1 Lemon sized Tamarind soaked in water
• 1tbsp Jaggery/Molasses
• A pinch of Asafoetida
• Salt to taste
• For the Seasoning:
• 1tbsp Oil
• 1/2 tsp Mustard Seeds
• 1/4 tsp Turmeric Powder
• A pinch of Asafoetida
• Few Curry Leaves
• 2 Dry Red Chilies, Broken

Directions

1. Clean leafy vegetables and chop finely. Pressure cook Tur Dal and Chik Peas. Cook leafy vegetables and Onion in a vessel along with 2 cups of water for 5 minutes. Add Tur Dal and Chik peas to it and mix well. Extract Tamarind pulp and add this to the dal. Grind Huli Pudi and Coconut to a paste and add this to the dal. Add Salt and Asafoetida and let it cook for 5 minutes. If it is too thick add more water and cook.

2. Heat Oil and add Mustard Seeds and when they splutter add Asafoetida, Turmeric Powder, Curry Leaves and Red Chilies. Add this to the Huli and mix well and serve hot with Rice or Ragi Mudde/Ragi Balls and Sandige/Fryums.

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