Karnataka Style Harive Soppu Bendi Recipe (Amaranth Leaves Cooked in Coconut Broth) Step By Step

To begin making Harive Soppu Bendi method (Karnataka Style Amaranth Leaves Cooked in Coconut Broth), sanitize, wash and rough chop the amaranth greens and keep aside.Make a creamy paste of the grated coconut, cumin seeds and green chilli using a mixer grinder with little moisture and keep aside.Now, toasty the amaranth greens along with moisture and jaggery with 2 cups of moisture until the greens wilts.To this introduce the ground coconut masala paste and bubble gently for 10 moments.sugary-smelling element with seasoning toss together well and keep aside.Now toasty fat in a small tadka wok, introduce mustard and urad dal and let it splutter.Once they splutter, introduce the asafoetida, red chilli and curry leaves and let it crackle.Once done, switch off the flame and transfer the tadka over the amaranth greens mixture.enjoy the Harive Soppu Bendi method (Karnataka Style Amaranth Leaves Cooked in Coconut Broth) along with steamed rice, Hunase Saaru method (Mysore Style burning Tamarind Rasam), Gorikayi Palya method  and elai vadam for a simple weekday lunch.