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Wednesday, October 1, 2014

Kempu harive soppu upkari Recipe - Amaranth leaves stir fry

stir fry in a plate
Kempu harive soppu upkari  recipe -This is a simple stir fry prepared with amaranth leaves in combination with fresh coconut and served as a side dish to chapati and rice with curry. Amaranth leaves are extensively cultivated in all parts of India. This leafy vegetable is also known as kempu harive soppu, tamdi bhajji and lal math.  

Kempu Harive Soppu Upkari Recipe
Preparation time - 15 minutes
Cooking time - 10 minutes
Yield - serves 2 

Ingredients
  • 1 large bunch amaranth leaves
  • 2 green chillies, finely chopped
  • 1 cup grated fresh coconut
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal / split black gram
  • Salt as required
Method
  1. Pluck the leaves and tender stems. Wash them thoroughly under running water. Drain the water and pat to dry. 
  2. Then chop the leaves and tender stems. 
  3. Heat oil in a pani and add mustard seeds to it. When the seeds start spluttering, add the urad dal and green chillies. Saute till aromatic. 
  4. Add the chopped amaranth leaves and mix well. Add some salt and cook covered on low flame. Let it cook in its own juice.  Stir in between to prevent it from burning.
  5. Once the leaves turn soft, add grated fresh coconut and mix well. Adjust the salt and remove from the heat. Serve hot with chapati and rice with curry.

5 comments:

  1. Kempu Harive is most common in my native and we make a lot of dishes with it. This palya looks so different and yum. A must try..

    ReplyDelete
    Replies
    1. Thank you Poornima. Do try it and let me know how it turned out.

      Delete

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