7 October, 2015

MIXED GREEN LEAVES CURRY| HULI SOPPU| ಮಿಶ್ರ ಸೊಪ್ಪುಗಳ ಹುಳಿ| ಹುಳಿ ಸೊಪ್ಪು

Today I’m going to write the recipe of Huli soppu aka mixed green leafy vegetables lentil curry, namma (our) Karnataka’s native curry/huli, namma (our) Bengaluru’s regular curry/huli which is very nutritious and tummy filling

Huli soppu is a curry which is prepared by putting more than one type of green leafy vegetables such as Palak, green amaranth, red amaranth, fenugreek, radish, Kale, Malabar Spinach (Basale soppu) and so on and the main lentil used here in this recipe is Pigeon peas, but we can also put couple of beans and pulses of our choice to the curry/huli

Today’s curry or huli is one such recipe, which people of any age can relish it on and get the full nutritional benefit it offers. This is an awesome dish to eat mixed with rice. This is one of very aromatic curry I must say.

Mainly its aroma itself is very inviting and tempting. As beans, pulses and green leafy vegetables are used in this curry/huli, this can be called as a wholesome nutritious and healthy meal dish.

Ingredients : measuring cup used 250 ml, makes curry sufficient for 5 to 6 people

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 – 2 tbsp of each ( I have put whole green gram, black eyed beans)

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 :

Thick tamarind juice – 2 tbsp
salt to taste

PROCEDURE :

Wash well and chop all the green leaves, onion & tomato and keep aside
In a cooker boil water and add well rinsed lentil/dal (pigeon peas), chopped leaves and beans & pulses and cook until done. It takes one whistle in my cooker, but you can do as per your cooker requirement
Gather and grind together all the ingredients listed below the heading ‘to grind’. Please note, there is no need to roast anything
Add the ground paste, thick tamarind juice and salt to the cooked lentil – vegetable mixture and allow it to boil well rapidly
Prepare tempering with the ingredients mentioned under the heading ‘for tempering’
Once boiled well, pour the tempering over the huli/curry