Feb 12, 2017

Alasande Kalu Soppu Huli

Alasande kalu  Soppu Huli   is a healthy nutritious accompaniment for rice.You can enjoy with chapati too. A coconut spice blend with healthy greens and Black Eyed pea a must try in your kitchen.Alasande kalu / Chawli is   combined with Amarnath leaves is nutritious gravy blended with vitamins and proteins.Simple yet tasty-southern delight.

Alasande Kalu Soppu Huli   
  • Amarnath leaves / Dantina soppu– 1 cup
  • ( cleaned and chopped)
  • Chawli/Alasande Kalu-1/2 cup (cooked)
  • Toor dal-1/4 cup (cooked)
  • Sambar Pwd-2 tbsp 
  • Coconut-1/2 cup
  • Tamarind paste-1 tsp
  • Salt-for taste
  • Seasonings
  • Oil-1-2 tsp
  • Mustard seeds-1/2 tsp
  • Hing-pinch
  • Cury leaves-few
  • Turmeric pwd-pinch
  • Red chillies-1-2 (opt)

Method-  Pressure cook Toor dal and Alasande kalu well.Cook greens in water for 10-15 mins.
Grind coconut and sambar powder and keep it aside.Next in a vessel,mix the dal,kalu and soppu ,add tamarind paste, salt and the ground paste ,and mix well.Let it boil well for 10 mins,simmer , prepare the seasoning.Add it to the sambar,mix.Serve hot with rice or chapati with spoon of ghee.

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