Harive soppina chutney / amaranth leaves chutney

Harive soppina chutney / amaranth leaves chutney

This is the third recipe from ajjis kitchen. Bendekayi majjige palda, Menthe soppina pudi palya , Harive soppina chutney and my ajjis another signature dish saaru(rasam)  .. My granny included this chutney in the menu on my request. I didn't want to miss her chutney and had never personally seen her preparing it.  Wanted to put this recipe of hers in my blog for my reference .My granny grinds the chutney traditionally in a stone grinder and that makes it taste the best.
Here goes the recipe.  This recipe serves 6

Ingredients :
Harive soppu- 1 bunch
Urad dal - 1/4 th cup
Channa dal- 1/4 th cup
Dry red chillies - 10 to 12
Kallu huvu/ stone flower- 1/4 th cup loosely packed.
Coriander seeds- 2 tsp
Jeera- 1/2 tsp
Dry coconut - 1/2 cup grated
Tamarind-  1 lemon sized soaked
Jaggery - l tbsp
Oil- 4 tsp
Salt - to taste

For tampering :
Oil- 2 tsp
Mustard seeds- 1 tsp
Urad dal- 1 tsp
Curry leaves - 1 spring
Hing- a generous pinch

Procedure:

Wash the greens and chop them finely.
Heat oil in a wok.Dry roast the chana dal, Urad dal ,coriander seeds ,jeera seeds,one after the other until nice aroma and set aside.Roast the stone flower dry red chillies and dry coconut in a tsp of oil one after the other and set aside and finally fry the greens Until cooked. Take all the  roasted ingredients along with tamarind ,jaggery and salt, grind it using a stone grinder or a blender into smooth paste.

Heat oil and once hot add mustard seeds, once they crackle , add Urad dal and curry leaves and hing.switch off the flame once the Urad dal changes colour and add this tampering to chutney.  Serve it with hot rice and ghee or as side dish with chapati.

Variations :
Can use any variety of amaranth leaves to prepare this dish.