Thursday, 7 June 2018

Amaranthus leaves(red) gojju / harige soppina gojju

Amaranthus leaves(red) gojju / harige soppina gojju

Amaranthus leaves(red) gojju / harige soppina gojju is a havyaka recipe consumed as side dish.

Ingredients: 1 cup = 100 ml
  • Amaranthus leaves(red) - 4 cups (after chopping)
  • Tamarind - 1 gooseberry sized ball
  • Salt
  • Grated coconut - 1 cup
  • Coriander seeds - 2 tspoon
  • Mustard seeds - 1 tspoon
  • Red chillies - 2
  • Hing - 1/2 tspoon
  • Turmeric powder - a pinch
  • Oil - 1 tspoon

For seasoning:
  • Garlic - 4 to 5 cloves
  • Mustard seeds - 1 tspoon
  • Oil - 1 tspoon


Method:
step 1. Wash and chop rougly amarathus leaves, cook in a vessel with salt, tamarind and with little amount of water by closing lid for 10 minutes.


Step 2. Allow it to cool. Keep the extracted water for grinding purpose.
 

Step 3. Heat oil and add coriander seeds, mustard seeds, hing and red chilies. When mustard sputters, add turmeric powder. Allow it to cool.

Step 4. Grind above fried masala with grated coconut and cooked leaves along with its water, grind it in to a fine paste.




Step 4. Season it with garlic and mustard seeds in oil. Enjoy!

Amaranthus leaves(red) gojju / harige soppina gojju


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