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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
Cook the Lentils
Roast Spices for Masala
Grind the Coconut Masala
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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.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 316.99 calories per serving with 10.72g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Amaranth Leaves
Combine and Simmer the Koddel
Prepare the Tempering (Tadka)
Finish and Serve
This recipe works wonderfully with other greens like spinach (palak) or Malabar spinach (basale soppu). Adjust cooking time as needed.
Incorporate vegetables like cubed pumpkin, ash gourd, or Mangalorean cucumber (southekayi). Add them along with the greens to cook.
For a lighter version, you can make this koddel with moong dal or a mix of toor and moong dal.
For a richer, creamier masala, you can add 4-5 soaked cashews while grinding the coconut paste.
Toor dal provides essential amino acids, making this dish a great protein source for muscle repair, growth, and overall energy levels.
The combination of lentils and amaranth leaves promotes healthy digestion, aids in regular bowel movements, and helps maintain satiety, which can support weight management.
Amaranth leaves are a powerhouse of iron, calcium, and Vitamin A, which are crucial for healthy blood, strong bones, and good vision.
Spices like turmeric and cumin, along with the lauric acid from coconut, contain compounds that help reduce inflammation in the body.
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.
Yes, it is very healthy. It's a balanced dish rich in plant-based protein from lentils, fiber, vitamins (like A, C, K), and minerals (like iron and calcium) from the amaranth leaves, and healthy fats from coconut.
One serving of Harive Soppu Koddel contains approximately 290-320 calories, making it a nutritious and moderately low-calorie main dish when served with a controlled portion of rice.
Freshly grated coconut gives the best flavor. However, you can use frozen grated coconut (thawed). Desiccated coconut can be used in a pinch, but you may need to soak it in warm water for 15-20 minutes before grinding to rehydrate it.
Leftover koddel can be stored in an airtight container in the refrigerator for up to 3 days. The curry tends to thicken upon cooling, so you may need to add a little water while reheating.
A slight bitterness can occur if you have over-roasted or burnt the fenugreek seeds (methi dana). Always roast the spices on a low flame to prevent this.