Showing posts with label amaranth leaves. Show all posts
Showing posts with label amaranth leaves. Show all posts

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 

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

  • 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


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 it 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

October 1, 2014

Kempu harive soppu upkari Recipe - How to make 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 
Preparation time - 15 minutes
Cooking time - 10 minutes
Yield - serves 2 

  • 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

  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.