Kempu harive soppina or amaranth leaves palya recipe - Palya ( sabzi ) is an essential item in South Indian meal. Any vegetarian meal is incomplete without it. Palya is also known as randayi in Konkani. Amaranth leaves and dal palya is very popular, healthy and tasty. This is a perfect accompaniment for hot rice, pejje jevan (ganji oota) and even chapatis. I have explained here a very easy method of making palya using pressure cooker.
Cooking time 30 minutes
Makes 4 servings
1 bunch amaranth leaves / kempu harive soppu
1 cup toor dal
Salt to taste
Grind to paste
1 cup grated fresh coconut
1½ tsp coriander seeds, fried
1/4 tsp mustard seeds, spluttered
1/4 tsp fenugreek seeds / methi, fried
4 cloves garlic
2 tsp chilli powder
1/2 tsp turmeric powder
Amaranth leaves palya with recipe with step by step pictures
Clean the amaranth leaves and chop off the hard stems.
Wash and chop the leaves.
Grate the coconut. Cut the onion into large pieces. Fry the coriander seeds and fenugreek seeds separately. Splutter the mustard seeds in little oil. Combine together all the ingredients mentioned under "grind to paste"
Put it in a mixer jar and grind it to a smooth paste using required water.
Wash the toor dal thoroughly. Combine together the chopped amaranth leaves and dal. Add 2½ cups of water and put it in a pressure cooker. Take 3 - 4 whistles. When the pressure releases, pour the cooked dal and amaranth leaves mixture in a wide pan.
Add the ground masala paste. Add salt. Mix well with a spoon. After mixing the ground masala, the gravy should not be too thin or too thick. It should be pouring consistency. Add water to get the desired consistency. Place the pan over a medium heat and bring it to boil. Simmer till you get the desired consistency.
Serve amaranth leaves dal sabzi hot.