Karnataka Cuisine/ Sambar,Rasam & South Indian Curry

GREEN LEAVES (AMARANTH) SAMBAR /SOPPINA HULI(SAMBAR)/KEERAI SAMBAR

Sambar is a staple dish in South Indian meals.We make many types of sambar using different combination of veggies,different masala etc.Today, among the variety of sambars we do , i have for you all a healthy and flavorful sambar made from green leafy vegetables, a great way to include greens in your diet.This greens sambar tastes delicious with steaming hot rice.In Karnataka, Soppina huli( Sambar ) and Ragi Mudde (Balls) is a famous and delicious combo…

Greens sambar can be done using any green leafy vegetable or using mixed greens like spinach,amaranth,dil leaves,fenugreek leaves ,local greens etc.. Here I have used amaranth leaves (Dantina Soppu / harive soppu) for making sambar. Amaranth leaves comes in two colors – red and green. You can use any or mix both.Of all the Green leafy sambars, amaranth leaves sambar are my kids favorite as they love to eat the stem of it. So whenever i buy Amaranth bunch, i select the ones that has thick yet tender stem.

Every kitchen has its own recipe for making greens sambar. I make fresh sambar masala in small quantity and use them while making this sambar.Fresh aromatic spices ,fresh greens takes it to a new level. Do try them once this way n i’m damn sure.. you would agree with me. Here we go….



Print Recipe
GREEN LEAVES ( AMARANTH ) SAMBAR Yum
Course side dish
Cuisine south indian
Servings
serving
Ingredients
To Roast ( Masala )
To temper 
Course side dish
Cuisine south indian
Servings
serving
Ingredients
To Roast ( Masala )
To temper 
Instructions
  1. Wash amaranth leaves properly,separate the leaves and stem .Keep aside. If the stem is too tender , you can chop them along with leaves.
  2. Wash the toor dal ,add turmeric and cook for 3 - 4 whistles with 2 cup of water. Mash the cooked dal and keep aside.
  3. Meanwhile, finely chop amaranth leaves, stems to 1 inch sized pieces and dice onion. Keep aside.
  4. Take the stem in a wide vessel .Add some water and keep to cook.
  5. After the stems are 50 % cooked, add chopped greens and diced onion. Close and cook for 5-10 mins.
  6. Meanwhile,lets roast the masala.In a small pan add few drops of oil.Add all the ingredients mentioned under masala .Roast them on medium low flame till red chillies becomes crisp and dal turns golden color.Transfer all the ingredients to a mixer jar.
  7. Add coconut,tamarind and salt.Grind to a fine paste ( don't make super smooth ) .
  8. Once the greens are cooked to 75%,add cooked dal ,ground mixture and jaggery if using.
  9. Add some water to bring to the desired consistency and mix well.Keep on sim and bring it to boil.
  10. Season with mustard ,garlic and curry leaves.Switch Off.
  11. Serve Hot Amaranth Sambar ( or any greens sambar ) with hot steamed rice / ragi balls / chapathi / dosa etc.
Recipe Notes
  1. As i said above you can do this sambar any type of greens or mixed greens.
  2. If you are lazy / in a hurry to roast fresh masala each time while making sambar , you can use ready sambar masala powder . This saves lot of time. But sambar made from freshly roasted masala tastes more yummy.
  3. The same masala can be used to make vegetable sambar too.
  4. Adding garlic and onion is purely optional .If you dont want you can omit .

Thanks for reading the post....plz drop your valuable comments.. it really motivates me...Also If you liked this post, I would really love it if you could share it ...Thank you !!

Love ~Smitha

 

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11 Comments

  • Reply
    Ree Kasirajh
    November 10, 2014 at 3:21 pm

    So yummmy sambar…

  • Reply
    Kurinji
    November 10, 2014 at 6:15 pm

    beautiful color and healthy sambar…

  • Reply
    Gloria
    November 10, 2014 at 7:52 pm

    love this flavorful and yummy sambar…

  • Reply
    Sathya Priya
    November 10, 2014 at 11:21 pm

    wow ..Fresh ground spices gives wonderful taste to this sambhar ..Yummy one for sure

  • Reply
    Rafeeda AR
    November 11, 2014 at 5:36 am

    the sambar looks delicious…

  • Reply
    shashikanth
    March 21, 2016 at 4:58 pm

    Ninkulno recipe follow ante, yedde batnu koddel, thank u, nanla recipe publish ample

  • Reply
    Anuvi
    September 24, 2016 at 11:25 am

    Yummy samba thanku for sharing.please upload how to prepare soppu saaru

  • Reply
    Anuvi
    September 24, 2016 at 11:25 am

    Recipe of sopp saaru mam

  • Reply
    Anuvi
    September 24, 2016 at 11:33 am

    Yummy samba thanku for sharing.please upload how to prepare soppu saaru

  • Reply
    Kavita
    January 12, 2017 at 11:07 pm

    Tried yesterday and it was super hit. Thanks a lot.

  • Reply
    Dileep
    January 17, 2017 at 2:41 pm

    Im sorry for asking this silly questions.
    Im not getting the right amaranth. As u said dantina. In shops they say dantu. I don’t know whether it is the same. But color doesn’t match. As u said it is available in red and green. I took once green dantu. It was worse.
    And harive also is not in red color. And I tried with this also. It was worst.
    Can u please tell me the name what u ask in shops in Bangalore.
    My doubts:-
    In 5th point u said after 50% cooked. Is their any fix time. Because I could not able to figure out whether it is 50% cooked or not. And with correct I could not find out. If u tell me the time
    That would be more appreciable.
    2) in 7th point u said about tamarind. Is it I need to put tamarind or tarind water.

    I’m new to food and fond of preparing Greenleafs with vegetable curries(both mix). I want to have everyday with different leaf and vegetables.
    If I learn some Ten to twenty varieties. I’m planning to start a hotel too.
    I hope u can understand how serious about my doubts.
    If you can teach personally. That would be more support to me and I can learn very clear.

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