Rice and Harve (Amarnthus) Soppu Salad
Rice and Harve (Amarnthus) Soppu Salad

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, rice and harve (amarnthus) soppu salad. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Rice and Harve (Amarnthus) Soppu Salad is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Rice and Harve (Amarnthus) Soppu Salad is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook rice and harve (amarnthus) soppu salad using 9 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Rice and Harve (Amarnthus) Soppu Salad:
  1. Make ready 2 + 1/2 cups Chopped Harve or dhantina soppu(along with the tender stems
  2. Prepare Oil – 2tsp
  3. Get ¼ Tsp Mustard seeds
  4. Get 1 Red chili
  5. Get to taste Salt to
  6. Make ready – 6 cloves garlic Crushed
  7. Take 1 tbsp coconut Grated – ( optional)
  8. Prepare Peanut olive oil or – 1 tsp
  9. Get of 1 a pinch rice salt Cooked with – + ½ cup
Instructions to make Rice and Harve (Amarnthus) Soppu Salad:
  1. Wash the greens thoroughly. Soak the greens in salt water for 10 min. Drain and separate the leaves and tender stems and chop them to medium size.
  2. Note: The greens wilt a lot while cooking so a medium to big size kadai is needed to cook the greens.
  3. Heat oil in a kadai, add the mustard seeds and when they start to splutter add the red chili and immediately add the chopped greens, salt and the crushed garlic and stir fry for a few seconds on medium heat. Cover and cook on low heat for about 10 min or until the greens are cooked giving it a stir occasionally. There is no need to add water as the greens will leech water once the salt is added. Remove from heat and set aside.
  4. Garnish with grated coconut(optional)
  5. Note: I like to remove the cooked greens before it dries out completely in the kadai.
  6. In a large serving bowl mix the cooked rice with the soppina pallya, adjust the salt and serve warm or at room temperature. You can also serve the soppina pallya as it is with plain rice and curds or with chapatti.
  7. Here I have paired it with onion raita and carrot and peanut salad.
  8. Variations: You can substitute harve soppu with dhantina soppu, chilkarve soppu or palak
  9. Note: The crushed garlic is not sautéed in oil but is gently cooked along with the greens to infuse the greens with the garlic aroma

So that’s going to wrap it up for this exceptional food rice and harve (amarnthus) soppu salad recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!