Avarekalu Dantina Soppu Palya Recipe – Field Beans Amaranth Leaves Curry

Every year during Avarekalu (Indian Field beans/Surti/Lilva beans in English, Mochai in Tamil) season, I would like to try some new and interesting recipes with it. As I say in all my Karnataka recipes post, my 7 Kannadiga friends ( School moms group) are the biggest source and inspiration for me to try and share Karnataka recipes in Chitra’s Food Book. According to me, each and every recipe I learn from them is a Gem.I have already shared few avarekalu recipes like Hitikida Avarekalu gravy for Ragi mudde, Avarekalu methi pulao, Avarekalu sagu, Avarekalu Huli from my friends. This year I learnt Avarekalu Dantina soppu palya ( Lilva beans/Surti – Amaranth Leaves curry in English, Mochai kottai -Thandu keerai poriyal in Tamil) from my friend Megha. As I had just a handful of leftover Avarekalu after Sankranti celebration, I wanted to use it effectively. So Megha suggested me to make avarekalu palya adding soppu so that the yield will be more and its a healthy option as well. She told they reserve the cooked soppu water to make bassaru recipe. But I used it to make Lauki gravy.Soon I will learn Bassaru from my friends and share it here. I still have avarekalu akki roti and avarekalu uppittu recipes in my try list. I will try to share them at least by next year during this season.Now lets see how to make this healthy, Karnataka style avarekalu Soppu palya.

Avarekalu Danitina soppu palya

Field beans - Amaranth leaves Curry for rice

Cuisine: Indian

Category: Side dish for rice

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Avarekalu/ Field beans - 1/2 cup Dantina soppu/ Thandu keerai/ Amaranth leaves - 2 cups ( chopped) Garlic cloves - 5 nos ( crushed) Big onion - 1 no ( Finely chopped) Red chilli - 2 nos ( Pinched) Curry leaves - few To Temper Cooking oil - 1.5 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/2 tsp Grated coconut - 2 tbsp

METHOD

Wash and chop the soppu leaves( Keerai leaves) and set aside. In a cooker base, take the avarekalu ( Mochai/Field beans) and add put the chopped leaves. Add 1 cup of water to it and the required salt. Pressure cook for one whistle in low flame.Drain the excess water in a bowl, use it for making gravies. In a kadai, heat oil and temper mustard seeds, urad dal, cumin seeds and curry leaves.Add pinched red chillies, crushed garlic and finely chopped big onion. Saute till onion turns transparent. Add the cooked soppu+avarekalu, mix well. Check for salt and mix well. Lastly add the grated coconut and mix well. Serve with rice ! Enjoy !

Note

Crushed garlic and chopped onion gives a nice flavor to this palya You can skip onion & garlic if you want to make no onion no garlic version. In that case, add more grated coconut at the end. You can use arave soppu/Arai keerai instead of Dantina soppu/Thandu keerai.

Try this healthy, Avarekalu soppu palya recipe for rice and enjoy !

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