Keere soppina chutney recipe I Green chutney with amaranth
Keere soppina chutney is a healthy and nutritious chutney to accompany it with akki rotti or ragi rotti, it is a regional Karnataka recipe, a healthy recipe prepared with harive soppu or keere soppu in Kannada and is more commonly used in South Indian cuisine. These leaves are an excellent source of vitamins and minerals, It is extremely tasty and easy to make.
Ingredients:
To cook –
Keerei soppu – 3 – 4 bunch
Garlic – 5 pods
Tamarind – marble size ball
Green chilies – 4 – 5 no’s (adjust to your taste)
Salt
For seasoning –
Mustard – 1/4 tsp
Garlic – 6 pods (peeled)
Oil – 1 tsp
Method:
Separate the leaves of keerei sooppu/harive soppu, rinse it in water, drain,
Add all the ingredients to cook and cook it for 5 – 10 min, sprinkle little water to cook
When the greens becomes soft and cooked, remove from the flame, allow it to cool, spread it on a plate to cool,
Transfer it to a mixer jar add salt to taste and grind it to a paste.
Heat oil in a pan, when it is hot add mustard seeds, allow it to splutter in oil, add garlic pods and saute in oil for a minute until you get a nice aroma
Add grounded paste into it and saute, remove from the flame.
Transfer the dish to a serving dish
Enjoy nutritious Keere soppina chutney with plain akki rotti’s or ragi rotti’s or it goes great with pav bun or bread as well.
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