HARIVE SOPPU HULISOPPU/ARA KEERAI CHUTNEY/KOYAGURA PACHCHADI/CHAVLERISAG CHUTNEY

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Chutneys prepared using vegetables or greens are common in Andhra and Karnataka. These chutneys are called Hulisoppu in Kannada are popularly known as Pachchadi in Telugu. This main course dish is served with hot rice, finger millet (ragi) balls or chapathis. The chutney posted here is prepared with Amaranth in combination with coconut and spices.


Ingredients
  • Amaranth (Soppu) - 1 bunch
  • Grated coconut - 1/2 cup
  • Green chillies - 5
  • fenugreek - 1/2 spoon
  • Sesame seeds - 2 spoons
  • Hing (Asafoetida) - 2 channa sized grains
  • Tamarind - 1 gooseberry size
  • Salt to taste
  • Oil for seasoning - 1 - 2 spoons
  • Mustard seeds - 1/2 spoon



Method
  • Clean, wash and chop the greens
  • Soak tamarind in little water
  • In a kadai heat oil and add mustard seeds let it splutter remove and keep aside (seasoning)
  • In the same kadai fry hing, fenugreek, sesame seeds till aroma wafts, add chillies and fry for 1/2 a minute, remove and let it cool (masala)
  • In the same kadai add chopped greens and fry till soft
  • Grind fried masala ingredients with soaked tamarind, salt and coconut
  • Add cooked greens and grind coarsely
  • Mix seasoning and serve 
 
Tips
  • This chutney can be prepared with ridge gourd, spinach, bottle gourd
  • Little or no water is to be used for grinding

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