Friday, May 29, 2015

Amaranth leaves sabzi - Kempu harive soppina palya

palya in a large bowl
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.

Amaranth Leaves Sabzi - Kempu Harive Soppina Palya Recipe
amaranth leaves palya in a serving bowl
Prep time : 20 mins
Cook time :30 mins
Total time : 50 mins
Recipe type : Palya-Sabzi
Cuisine : South Indian
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients
  • 1 bunch amaranth leaves / kempu harive soppu
  • 1 cup toor dal
  • Salt to taste
Grind to paste
  • 1 cup grated fresh coconut
  • 1/2 onion
  • 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
Method
Kempu harive soppina palya - step by step pictures 

1.  Clean the amaranth leaves and chop off the hard stems.
amaranth leaves
2.  Wash and chop the leaves.
chopped leaves
3.  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"
grind to paste ingredients
4.  Put them in a mixer jar and grind it to a smooth paste using required water.
ground masala paste
5.  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.
cooked dal and leaves
6.  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.
masala added
7.  Serve amaranth leaves sabzi hot.
amaranth leaves palya in a serving bowl

5 comments:

  1. Healthy and simple dish for dinner.

    ReplyDelete
  2. Healthy and perfect with rice/roti.:)

    ReplyDelete
  3. Hi,

    Aren't we using tomatio/tamarind pulp in this recipe?

    Thanks,

    Kavitha Srinivas

    ReplyDelete
    Replies
    1. Kavithaa, we don't use tomato or tamarind in this recipe. But, if you like some tangy taste, you can cook 1 or 2 tomatoes along with dal and amaranth leaves. Thanks for visiting my blog.

      Delete

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