Kempu Harive Soppina Huli (Red Amaranth Curry)

                                                                    

Kempu Harive Soppina Huli (Red Amaranth Curry)

Kempu Harive Soppu (Red Amaranth ) is mostly available during rainy season . Being seasonal it is a delicacy. It has a distinct flavour which is not present in green amaranth.

Ingredients: Serves four
Three cups of finely chopped Kempu Harive Soppu

Two big finely chopped onion

5-6  slit green chilies
1/2 cup chopped raw sour mango OR 1/4 cup tamarind extract
1 table spoon jaggery

2 strands curry leaves

1 tea spoon methi seeds
1/4 tea spoon hing

 1/4 tea spoon haldi

7-8 pods of lightly crushed garlic (optional)
Salt to taste
1 1/2 table spoon oil

Preparation:

1. Heat the oil in a pan and add the methi seeds, curry leaves, hing and haldi
2. When methi turns light brown add the green chilies and garlic and sauté for a minute
3. Add the chopped onion, salt and sauté for two minutes
4. Add the chopped  harive soppu, mango /tamarind extract, jaggery  and  mix well
5. Add half cup water
6. Cover and cook till harive soppu is well cooked and all the moisture reduces
7. Put off the flame and serve with hot rice