7 October, 2015

HULI SOPPU/ MIXED GREEN LEAVES CURRY

Posted in : HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU on by : Divya Suresh

 Its an awesome dish to eat with rice. Its aroma itself is very inviting and tempting. As beans, pulses and green leafy vegetables are used its a wholesome nutritious and healthy meal dish.

 

      Ingredients:

       To cook together:

  • Pigeon peas/togari bele – 1 cup
  • Red & green Amaranth, Fenugreek, Spinach, Radish leaves – 1/2 cup of all the types of leaves
  • Beans & pulses – 2 tbsp of each

     To grind:

  • Cumin seeds – 1tsp
  • Black pepper corns – 1 tbsp
  • Grated fresh coconut – 1/4 cup
  • Curry leaves – 10 to 15
  • Coriander leaves – 1/4 cup

        For tempering:

  • Oil – 1/2 tbsp
  • Mustard seeds – 1 tsp
  • Onion – 1 big
  • tomato – 1 big
  • Asafoetida – 1/4 tsp

       Other ingredients:

  • Tamarind pulp – 1 tbsp
  • salt to taste

        PROCEDURE:

  • Chop all the green leaves, onion & tomato and keep aside
  • In a cooker boil water and add dal (pigeon peas), chopped leaves and beans & pulses and cook till 2 to 3 whistles
  • Grind together all the ingredients under the heading ‘to grind’ … (no need to roast anything)
  • Add the ground paste & salt to the cooked dal & vegetable mixture
  • Add tamarind pulp once it starts to boil
  • Prepare tempering with the ingredients under the heading ‘for tempering’
  • Put tempering over cooked dal mixture

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