Harive Soppu Koddel
A traditional Udupi-Mangalorean curry featuring tender amaranth leaves and lentils simmered in a fragrant, freshly ground coconut masala. It's a delightful blend of tangy, sweet, and spicy flavors, perfect with hot rice.
For 4 servings
7 steps. 40 minutes total.
- 1
Step 1
- a.Cook the Lentils
- b.In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 2 cups of water.
- c.Pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
- d.Allow the pressure to release naturally. Open the lid and lightly mash the dal with a spoon. Set aside.
- 2
Step 2
- a.Roast Spices for Masala
- b.Heat 1/2 tbsp of coconut oil in a small pan over low-medium heat.
- c.Add the byadgi and guntur red chillies, coriander seeds, cumin seeds, 1 tsp of urad dal, and fenugreek seeds.
- d.Roast for 3-4 minutes, stirring continuously, until the spices are aromatic and the dal turns a light golden brown. Ensure they do not burn.
- e.Remove from heat and let the spices cool completely.
- 3
Step 3
- a.Grind the Coconut Masala
- b.Transfer the cooled roasted spices to a grinder jar.
- c.Add the freshly grated coconut.
- d.Grind to a fine, smooth paste, adding up to 1/2 cup of water as needed to facilitate grinding.
- 4
Step 4
- a.Cook the Amaranth Leaves
- b.In a large pot or kadai, add the chopped harive soppu (amaranth leaves).
- c.Squeeze the juice from the soaked tamarind into the pot, discarding the pulp. Add the jaggery, salt, and 1/2 cup of water.
- d.Bring to a boil and cook on medium heat for 5-7 minutes, until the leaves are wilted and tender but still retain some texture.
- 5
Step 5
- a.Combine and Simmer the Koddel
- b.Pour the cooked, mashed dal and the ground coconut masala paste into the pot with the cooked greens.
- c.Rinse the grinder jar with another 1/2 cup of water and add it to the pot to get all the masala.
- d.Mix everything thoroughly. Check for consistency and add more hot water if the curry is too thick for your liking.
- e.Bring the koddel to a gentle boil, then reduce the heat and let it simmer for 8-10 minutes, allowing all the flavors to meld together. Stir occasionally to prevent it from sticking.
- 6
Step 6
- a.Prepare the Tempering (Tadka)
- b.While the koddel is simmering, heat the remaining 2 tbsp of coconut oil in a small tempering pan (tadka pan) over medium heat.
- c.Once the oil is hot, add the mustard seeds and let them splutter completely.
- d.Add the remaining 1 tsp of urad dal and fry until it turns golden brown.
- e.Add the curry leaves and asafoetida. Sauté for a few seconds until the leaves turn crisp and aromatic.
- 7
Step 7
- a.Finish and Serve
- b.Immediately pour the hot tempering over the simmering koddel.
- c.Stir gently to combine, then turn off the heat.
- d.Let it rest for 5 minutes before serving. Serve hot with steamed rice and a dollop of ghee.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overcook the amaranth leaves, as they can become slimy and lose their nutritional value.
- 2Roasting the spices on low heat is crucial to release their essential oils and aroma without burning them.
- 3Using fresh coconut provides the most authentic flavor and texture. If unavailable, you can use frozen grated coconut, thawed to room temperature.
- 4The consistency of koddel is traditionally thick, but feel free to adjust it with hot water to your preference.
- 5For a brighter green color, you can blanch the amaranth leaves separately and add them along with the dal in step 5.
Adapt it for your goals.
Different Greens
This recipe works wonderfully with other greens like spinach (palak) or Malabar spinach (basale soppu). Adjust cooking time as needed.
Add VegetablesAdd Vegetables
Incorporate vegetables like cubed pumpkin, ash gourd, or Mangalorean cucumber (southekayi). Add them along with the greens to cook.
Lentil VariationLentil Variation
For a lighter version, you can make this koddel with moong dal or a mix of toor and moong dal.
Creamier TextureCreamier Texture
For a richer, creamier masala, you can add 4-5 soaked cashews while grinding the coconut paste.
Why this is on our healthy list.
Rich in Plant-Based Protein
Toor dal provides essential amino acids, making this dish a great protein source for muscle repair, growth, and overall energy levels.
High in Dietary Fiber
The combination of lentils and amaranth leaves promotes healthy digestion, aids in regular bowel movements, and helps maintain satiety, which can support weight management.
Packed with Vitamins and Minerals
Amaranth leaves are a powerhouse of iron, calcium, and Vitamin A, which are crucial for healthy blood, strong bones, and good vision.
Anti-inflammatory Properties
Spices like turmeric and cumin, along with the lauric acid from coconut, contain compounds that help reduce inflammation in the body.
Frequently asked questions
Harive Soppu is the Kannada name for Amaranth leaves, also known as 'chaulai' in Hindi. It is a highly nutritious leafy green vegetable popular in Indian cooking.