Harive Soppu Bendi

Green amaranth cooked in coconut gravy


  • 1 bunch tender Harive Soppu/Green Amaranth Leaves, chopped
  • 1/2 tablespoon Oil
  • A spring of Curry Leaves
  • 1 pinch Hing/Asafoetida
  • 1 Dry Red Chilli, halved
  • 1 teaspoon Mustard Seeds
  • 2 Green chillies, slit
  • 1 teaspoon Jeera/Cumin Seeds
  • 1 1/2 cups Coconut grated
  • Salt to taste
  • 1 teaspoon Jaggary


  1. Blanch amaranth leaves in cup of water along with salt and jaggery.
  2. Grind coconut, cumin seeds and green chillies to smooth, thick paste.
  3. Cook coconut paste along with greens on low heat. Adjust taste with salt. Bring to boil. Simmer for 5-7 minutes.
  4. Temper curry with hot oil, fried mustard seed, hing and red chillies.
  5. Serve Harive Soppu Bendi along with rice and pickle.

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