Swaadista

Ingredients

• For pressure cooking:
  • 1 bunch of amaranth leaves
  • 1 cup of frozen or fresh green pigeon peas
  • 4-5 cups of water
  • salt
• For Palya:
  • 1 tablespoon coconut oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • a few curry leaves
  • a pinch of hing/ Asafoetida
  • 1 medium onion, chopped
  • 3/4 cup of shredded coconut
  • salt
• For Khaara:
  • 8-10 green chilies, boiled until soft
  • 1/4 teaspoon cumin powder
  • 1/8 teaspoon black pepper powder
  • a small marble-sized tamarind pulp
  • 1 clove of garlic
  • salt

Directions

1. Prep Greens and Pulses: Separate all the amaranth leaves from the stems and add them to a large bowl. Add all the stems to another bowl. Rinse both separately 2-3 times and set aside. Cut the stems into 1/2 inch pieces. And finely chop the leaves as well and set aside. If you are using frozen or fresh pigeon peas, you can directly use them for pressure cooking.
2. Pressure Cook: Add pigeon peas and the stems into the cooker. Add water and salt. Pressure cook until 1 whistle and turn off the heat. Once the pressure releases, open the lid and add the chopped amaranth leaves. Boil them on low-medium heat until they are soft. This could take approximately 8-10 minutes. If you feel that you need to add some more water, you can. But make sure not to add too much, as it can dilute the stock/Uppsaru.
3. Filter to separate Stock and cooked amaranth and peas: Using a strainer, filter the stock into a bowl. Now, Uppsaru is ready! Keep the cooked greens and peas separately in a bowl and leave them in the strainer.
4. Prepare Palya: Heat coconut oil in a pan. Add mustard and cumin seeds and allow them to pop and sizzle. Then add curry leaves, hing, and onion. Saute onions until translucent. Transfer cooked greens and peas into the pan. Add a little salt if necessary. Stir well for 3-4 minutes on medium heat. Garnish with shredded coconut, mix, and turn off the heat.
5. Prepare Khaara: Add boiled green chilies, garlic, cumin powder, pepper powder, salt, and tamarind into a blender jar. Blend these ingredients to make a paste. Add a little water if necessary. Alternatively, if the quantity of these ingredients is less, you can use a mortar and pestle to make a paste. Which is what I usually do! Taste for seasoning and adjust.
6. Serve: Serve hot Upsaaru, palya, and khaara with mudde topped with a dollop of ghee as shown below, and enjoy!

Recipe Video

Notes

Feel free to experiment with other leafy greens and pulses/lentils of choice in this recipe. Adjust the ingredients to taste while making khaara.