May 29, 2015

Amaranth leaves sabzi, Kempu harive soppina palya

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.

palya in a large bowl

Preparation time 20 minutes
Cooking time 30 minutes
Makes 4 servings

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
Amaranth leaves palya with recipe with step by step pictures

Clean the amaranth leaves and chop off the hard stems.
amaranth leaves

 Wash and chop the leaves.
chopped 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"
grind to paste ingredients

Put it in a mixer jar and grind it to a smooth paste using required water.
ground masala paste

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

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

 Serve amaranth leaves dal 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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