Harive Soppu Palya/Red Amaranth Leaves Stir Fry

Harive soppu palya or Amaranth leaves stir fry is a south Indian delicacy, usually served with roti or rice. It is rich in vitamins, proteins and antioxidants. Due to its high iron content it is advised by doctors as Hemoglobin supplement. You can also cook it with potato, mixed sprouts to enhance the flavor.  If you want to try some healthy leafy vegetable then this is perfect choice.

Harive Soppu Palya/Red Amaranth Leaves Stir Fry

 

Ingredients:

  • Harive soppu/Amaranth leaves- 1 big bunch
  • Green chilly- 2
  • Mustard seeds- 1/2 tbs
  • Black gram- 1/2 tbs
  • Garlic- 3 cloves
  • Oil- 1 tbs
  • Coconut- 2 tbs (grated)
  • Salt

Preparation:

  1. Wash and chop the leaves along with stem
  2. In a deep pan add a tbs of oil, mustard seed, black gram and crushed garlic cloves
  3. when it starts spluttering add slitted green chillies and fry well for 3 minutes
  4. Now add the chopped leafy vegetable, salt and a cup of water
  5. Let it all cook well (around 15-20 minutes)
  6. At the end add grated coconut and take out from the flame
  7. Serve it hot with roti or rice.

Note: If you want the stir fry to be little dry then let all the water evaporate before you take out the dish from the flame. 

Palak Rice/Spinach Rice

Palak rice or Spinach rice is one healthy and delicious dish perfect for  light lunch. One speciality of this is you can add vegetables and nuts according to your taste. Or just prepare plain simple palak rice without any vegetables just like how I did. This is perfect recipe for all those fussy people who dislike green leafy vegetable in their  daily meals. This is one healthy tasty and easy dish so it is three in one 🙂

Palak Rice/Spinach rice

Ingredients: 

  • Palak/Spinach- 2 cups, finely chopped
  • Onion- 1 medium
  • Green chilly- 2
  • Bay leaves- 1
  • Cloves- 3
  • Basmathi rice- 1 big cup (serves 2)
  • Mustard seeds- 1/2 tbs
  • Cumin seeds- 1/2 tbs
  • Ghee/clarified butter

Preparation:

  1. Wash and soak basmathi rice in water for 15 minutes
  2. Blend chopped spinach leaves with little water to prepare smooth paste
  3. In a pressure cooker add a table spoon of olive oil. Upon heating add mustard seeds and cumin seeds, let them splutter.
  4. Add chopped onions, green chilies, bay leave and cloves. Fry well until the onions turn translucent.
  5. Now drain the rice and add into the pressure cooker, add salt and mix well for 2 minutes
  6. Along with spinach paste add approximately 2 cups of water to cook the rice (always follow 1:2 (rice:water) ratio while cooking white rice or basmathi rice)
  7. After 3 whistles take out from the flame.When the pressure is completely gone open the lid and serve it hot.
  8. I used yogurt with chat masala and salted cabbage and carrot stripes with white vinegar  for side dishes. You can serve it with raitha and pickles too.

Note: You can add tomatoes and other vegetables along with onion. Fried nuts can also be added to enhance the taste. 

 

Purslane leaves with Mixed Sprouts

Purslane leaves are new to me, I saw them only after coming to UAE. We have something very similar to this in Mangalore that we call as Bombay Spinach (Bombay basale or nela basale) I love leafy veggies so I am open to all. You can use Purslane leaves if you get them or else use any leafy vegetable like, Malabar spinach, red spinach, palak or any other leaves (you can also use a cup of assorted leaves together)

Soppu kalu palya/ Purslane leaves with mixed sprouts

Ingredients: 

  • Mixed sprouts- 1 cup ( includes green peas, black eyed peas, kidney beans, green grams, chick peas)
  • Purslane leaves- 2 cup (finely chopped)
  • Garlic- 3 cloves
  • Green chilly- 3-4
  • Mustard, Urad dal for tampering
  • Grated coconut- 2 tbs

Preparation:

  1. Soak the mixed grains overnight and cook them separately by adding little salt. Drain and keep it aside (keep the drained water in a separate bowl)
  2. Now take a deep pan and add a spoon of olive oil and upon heating add mustard, urad dal, chopped green chillies and garlic. Fry it for 2 minutes.
  3. Now add chopped leaves along with little salt for taste and a cup of water. Instead of plain water for cooking this you can use the water you cooked sprouts in (which is more nutritious)
  4. Once the leaves are soft and cooked add cooked sprouts and add the salt if needed. Let the water evaporate completely so keep stirring it until it is done.
  5. Sprinkle it with grated coconut and serve it with hot roti or rice.