Dantina Soppu pachadi (Red Amaranth Leaves chutney) - Karnataka Cuisine

This Chutney is very simple and takes a matter of hardly few minutes to prepare. It is extremely tasty and easy to make. Amaranth greens, also called the Chinese spinach is a common leafy vegetable available in India. It's popularly known as dantina soppu or harive soppu in Kannada and is more commonly used in South Indian cuisine. They come in two varieties, the green leaves and the reddish tint leaves. It is a yummy and healthy side dish.

 

Prep  time	Cooking time	Serves
20 mins	10 mins	2 persons

Recipe type:  Chutney varieties

Cuisine: Karnataka Cuisine

Ingredients Red amaranth leaves -1 big bunch (app 2 cups heaped) Urad dal -1 tbsp. Channa dal – 1 tbsp Coriander powder -3 tsp Whole dry red chillies -4 no’s Tomatoes -2 medium Chopped coconut - 1/4 cup Tamarind -½ lime sized soaked Turmeric powder -1/2 tsp Salt –to taste Seasoning Oil -1 tsp Mustard seeds -1 tsp Split urad dal -2 tsp Red chilies -2 no’s Hing -pinch

Recipe Video Link:

Method

1. Separate the leaves in the running water and keep them aside.Heat oil in a pan add urad dal, channa dal, coriander seeds & fry for 2mins. Fry red chillies also and keep aside.

2. Fry chopped thotakura, green chillies in the same pan. Fry them until the leaves are soft, remove from the pan & let it cool.

3. Once cooled, grind fried pappu, soaked tamarind, and salt with turmeric powder. Next add fried thotakura & grind slightly, if required add little water.

4. To season this chutney, heat little oil in a pan. Add in the mustard seeds, urad dal, hing and broken red chillies. Fry them till the mustard begins to splutter. Add this seasoning to the chutney and mix well.

Pictorial:

Serving suggestions

Hot rice with ghee

Idli or dosa

Notes

• Another variation to this chutney is to exclude urad dal and add crushed garlic cloves instead to the seasoning.
• This tastes good with plain hot rice and dosa and stays good for a week

Nutritional information

Amaranth leaves

·        vitamins, minerals, oxalic acid

·        Vitamin A, C and iron.

·        kidney disorders consume in smaller quantities

·        Avoid reheating the cooked amaranth leaves due to the nitrate conversion in the leaves.