How to make Soppina Palya -
A South Indian delicacy of amaranth leaves with peanuts.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Chavli Leaves (चवली के पत्ते ), Peanuts (मूंगफली)
Cuisine : Karnataka
Course : Main Course Vegetarian
For more recipes related to Soppina Palya checkout Chawli ni Bhaji. You can also find more Main Course Vegetarian recipes like Phoolgobhi Sambhari Chole Sweet And Sour Vegetables Cubed Zucchini in Cashew Sauce
Soppina Palya Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Soppina Palya Recipe
Chavli Leaves 4 bunches
Peanuts 1 tablespoon
Mustard seeds 1 teaspoon
Dried red chillies broken 4
Curry leaves 15-20
Garlic crushed 8-10 cloves
Salt to taste
Roasted peanuts coarsely powdered 2 tablespoons
Method
Step 1
Heat oil in a non-stick pan. Add mustard seeds and when they splutter add red chillies, curry leaves and garlic and sauté for half a minute.
Step 2
Add the chavli leaves and salt and mix. Sprinkle a little water, cover and cook on medium heat till done.
Step 3
Add roasted peanuts and mix. Serve hot.
Nutrition Info
Calories : 368 Kcal
Carbohydrates : 31 gm
Protein : 26.4 gm
Fat : 14.2 gm
Other : Iron- 121.5mg
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