Harive soppina huli recipe | Dantina soppu saaru | Amaranthus leaves sambar | Hasi masale huli
By Latha on August 11th, 2016
Harive soppina huli or dantina soppu saaru recipe explained with step by step pictures. Harive soppu or dantina soppu sambar is a very simple sambar with minimum ingredients. This is a no dal sambar prepared using amaranthus leaves. And masala ingredients or spices are not roasted in this sambar so it is also called by name "hasi masale huli" translates to "raw spices sambar". This sambar goes very well with rice or ragi mudde.
This is a very tasty gravy recipe. This is my personal favourite. I like it with rice. This sambar tastes good with rice or chapathi and is very healthy. I have prepared this sambar using green amaranthus leaves, which you can also replace with red amaranthus leaves. Generally this sambar is served with a dollop of butter.
If you are looking for more gravy recipes then do check my upsaaru, dill leaves rasam, massoppu, yellow cucumber sambar, tomato rasam, recipes from doddapatre, bittergourd sweet curry, shunti thambuli and okra sambar recipes.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 15 min
Cooking time: 20 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1 bunch amaranthus leaves or harive soppu or dantina soppu
- 2 - 4 green chilli
- 1 small marble sized tamarind
- A pinch of turmeric powder
- Salt as per your taste
Ingredients for grinding: (measuring cup used = 240ml)
- 2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/4 tsp mustard seeds
- 2 tsp raw rice
- 1/2 cup grated coconut
Ingredients for tempering:
- 1 red chili
- 5 - 6 curry leaves
- 1/2 tsp mustard seeds
- 2 tsp cooking oil
Instructions for making Harive soppina or dantina soppina huli:
- Clean,wash and finely chop the amaranthus leaves.
- Cook the chopped amaranthus leaves along with salt, turmeric powder and green chilies by adding required water.
- Meantime grind coconut, coriander seeds, cumin seeds, mustard seeds and rinsed raw rice using a mixer grinder. You can grind the green chilies while grinding masala.
- Grind until smooth using required water.
- Wait until the leaves are cooked.
- Once the leaves are cooked add in ground masala or spice paste.
- Add in salt and tamarind juice.
- Add in required water to get thick gravy consistency.
- And bring it to rolling boil.
- Temper it with oil, mustard seeds, red chili and curry leaves. Serve it with hot rice, butter and enjoy!!
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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