Tuesday, 10 March 2015

Kempu Harive Soppina Palle / Laal saag ki Sabzi



1 bunch red amaranth leaves
1 large onion
1 green chilli or red chilli
2 -3 tbsp grated coconut
Hing or crushed garlic  (DO NOT USE BOTH AT A TIME!)
salt to taste

For tempering
2tsp oil
1/2 tsp mustard/ rayee
1 tsp chana dal
1 tsp udad dal

  •   Heat oil in a pan.
  • Add mustard .
  • When it splutters, add udad dal and chana dal.
  • When they are slightly turning golden, add green chilli followed by onions. 
  • When the onions turn pink, add the chopped red leaves
  • Mix well. Add salt and again mix well. 
  • Cover the vessel with a lid and cook on slow fire.
  • Add some water on the lid for faster cooking.
  • When the  leaves turn soft ,add grated coconut and mix well.
Add only a small quantity of salt in the  beginning to help the leaves leave their moisture. When the leaves reduce in quantity add salt according to your taste.
  • Add a liitle water over the lid to aid faster cooking.
  • Do not add water to the leaves. 
  • If it feels very dry you can sprinkle some water.

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I began this blog to compile my recipes in one place. I started writing this keeping in mind beginners and busy people and hence have tried to keep the steps and procedure as simple as possible. The recipes that you find here are vegetarian, which I cook on a day to day basis and are quite simple. I dedicate this space to all the people whom I came across,who inspired me to cook, who shared their recipes and tips and helped me improve my culinary skills.