Kadalekalu Soppu Huli

Kabul Kadalekalu Soppu Huli is a healthy nutritious accompaniment for rice.You can enjoy with chapati too. A coconut spice blend with healthy greens and chick peas a must try in your kitchen. Simple yet tasty-southern delight.

Ingredients

• Amaranth leaves / Dantina soppu – 1 cup

  

  Kadalekalu Soppu Huli 

• ( cleaned and chopped)
• Kabul kadle-1/2 cup (cooked)
• Toor dal-1/2 cup (cooked)
• Sambar Pwd-2 tbsp 
• Coconut-1/2 cup
• Tamarind paste-1 tsp
• Salt-for taste
• Seasonings
• Oil-1-2 tsp
• Mustard seeds-1/2 tsp
• Hing-pinch
• Cury leaves-few
• Turmeric pwd-pinch
• Red chillies-1-2 (opt)

Method-  Pressure cook Toor dal and Kabul kadle well. Cook greens in water for 10-15 mins.
Grind coconut and sambar powder and keep it aside. Next in a vessel, mix the dal, kadlekalu and soppu , add tamarind paste, salt and the ground paste , and mix well. Let it boil well for 10 mins, simmer , prepare the seasoning. Add it to the sambar, mix. 

Serve Kadalekalu Soppu Huli hot with rice or chapati with spoon of ghee.

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