Harive Soppina Huli/Sambar Recipe | Vegan Red Amaranth Leaves/Keerai and Coconut Sambar Recipe
Monsoon Spice
Monsoon Spice
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Ingredients

  • 10-15 mins Cooking Time
  • 25-30 mins Recipe Level
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  • Ingredients
  • 1 large bunch of Red or Green Amaranth/Harive Soppu
  • 1 cup Toor Dal/Split Pigeon Peas
  • 3 medium Tomatoes
  • 4-5 large cloves of Garlic, peeled
  • ¼ - ½ tbsp. Jaggary (Adjust as per taste)
  • 1 tsp Haldi/Turmeric Powder
  • ¼ tsp Hing/Asafoetida (Optional)
  • Salt to taste
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  • For Coconut Paste
  • ¾ cup grated Coconut, fresh or frozen
  • 1 large marble sized Tamarind Pulp (about 1 tsp) or ¾ tsp Tamarind Paste
  • 1 tsp Jeera/Cumin Seeds
  • 1 tbsp Dhania/Coriander Seeds
  • 3-5 Dry Red Chillies (Preferably Kashmiri or Byadagi or any medium spiced dry red chillies. Adjust as per taste)
  • ½ - 1 tsp Black Peppercorns (Optional. Adjust as per taste)
  • 1½ tsp Urad Dal/Split Blackgram
  • 1½ tsp Chana Dal/Split Chickpeas
  • 1 inch Cinnamon Stick (Optional, but recommended)
  • 3-4 Cloves (Optional, but recommended)
  • ½ tbsp. Oil (Preferably coconut oil)
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  • For Tadka/Tempering
  • 1 medium Onion, thinly sliced
  • 4-6 large cloves of Garlic, peeled and sliced
  • 1 tsp Mustard Seeds
  • 1 tsp Jeera/Cumin Seeds
  • 1-2 Dry Red Chilli, halved
  • 2 sprigs Curry Leaves
  • ¼ - ½ tsp Hing/Asafoetida
  • 1 tbsp Oil (Preferably Coconut Oil)

Instructions

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