How to make Soppina Palya -
Steamed amaranth leves with peanuts.
This recipe is from the book Dakshin Delights.
Main Ingredients : Green amaranth leaves, Roasted crushed peanuts
Cuisine : Karnataka
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Pindi Chole Mixed Kathol Chawli ni Bhaji Bhenda Hooli
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 : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Soppina Palya Recipe
Green amaranth leaves chopped 4 bunches
Roasted crushed peanuts
Oil 1 tablespoon
Mustard seeds 1 teaspoon
Garlic 8-9 cloves
Dried red chillies broken 4
Curry leaves 15-20
Salt to taste
Roasted peanuts coarsely powdered 2 tablespoons
Method
Step 1
Heat the oil in a pan.
Step 2
Add the mustard seeds, garlic cloves, red chillies and curry leaves and sauté till fragrant. Add the chavli leaves and stir.
Step 3
Cover and cook on medium heat till nearly done. Add the salt and cook till all the water evaporates. Set aside to cool slightly.
Step 4
Garnish with the peanut powder and serve.
Nutrition Info
Calories : 611 Kcal
Carbohydrates : 54.6 gm
Protein : 37 gm
Fat : 27 gm
Other : Iron- 28.7mg
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