Lal Math cooked in coconut 🥥 grounded with fresh Indian spices. Winter is the best season for these leafy veggies. In Kannada it is called Kempu Harvi soppu. Lal Math or Red Amaranth leaves is a wonderful, not-so-green member of the Indian leafy vegetables family, but is intrinsic to so many regional cuisines in India.
Ingredients:
· Lal Math – 1 bunch (Kempu Harive Soppu in kannada)
· Freshly grated Coconut - 1
· Turmeric Powder – ½ tsp
· Coriander seeds - 1 tbsp (slightly roasted)
· Bedgi Mirchi – 3-4 (slightly roasted)
· Rice – 1 tsp (slightly roasted)
· Kokum petals – 2-3 (this is used for sourness)
· Sichuan Peppercorns – 8-9
· Salt
Method:
· Clean the leaves and wash it thoroughly in running water.
· Drain the water and chop the leaves.
· Take a utensil and cook the leaves by adding little water. Cover it with a lid.
· To make the grounded masala, grind all the above ingredients into a fine paste. (Except Kokum petals, add Sichuan peppercorns at the end and just grind it once or twice)
· Now add the kokum petals and salt, allow it to cook completely.
· Now pour the grounded masala and adjust the water as per your preference. (don’t make it very thin)
· Let the curry come to a boil, turn off the flame.
Serve it hot with rice or gruel.
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