Last Sunday's veggie shopping turned out to be a happy coincidence! I was just talking to my friend earlier in the week and whining that we don't get as many greens in Hyderabad as I used to in Banaglore and on Sunday, I find honagonne soppu (Kannada) ! I was super thrilled as this wonderful green leafy weed is delicious and a staple of the famers in Karnataka.
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It's called ponnanganni keerai in Tamil, ponnangantikura in Telugu, ponnankannikira in Malayalam, Garundi in Hindi, sesiile joyweed/dwarf copperleaf in English!
What is made from these leaves is basically a broth with lentils and the actually greens and the lentil is stir fried and served with the broth. In Kannada we call the broth "bas saaru" (basiyodu - strain the liquid, saaru - broth) and the stir fry "palya".
Bas saaru Recipe -
4-5 Tbspn - Toor Dal ( Bengal Gram)
150 - 200 gms - Honagonne soppu ( You need to take only the leaves, stalk only if it is tender, else discard)
3 Tspns - Oil
1 No - Onion
3-4 Pods - Garlic
3 Tspn - Sambhar Powder
2 Tspns - Poppy seeds
3 Tbspns - Grated Coconut/Cut into small pieces
8 No - Curry Leaves
A pinch of asfoetida
Jaggery as per your taste
Salt as per your taste
Method -
Soak the toor dal for half an hour. Wash the leaves thouroughly. Now pressure cook the leaves wth the dal and ample amount of water (2-3 cups). Just give two whistles only. Now strain the liquid from the dal and leaves. Keep it in that codition till it completely cools and all the liquid is collected separately.
Grind the onions, garlic, sambhar powder, poppy seeds,
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coconut, curry leaves and asfoetida into a fine paste with water.
Now the take a shallow pan with oil in it and add the ground paste and give it a good stir. Then add the broth and once it begins to boil, add salt and jaggery. Taste till you find what seems perfect to your taste buds.
The saaru/broth is ready!
Palya Recipe -
3 Tspns - Oil
1 Tspn - Mustard Seeds
4-5 Nos - Curry Leaves
3 Nos - Green Chillies
Dal + Leaves
Salt as per your taste
A litte bit of jaggery
2 Tspns - Red Chilli Powder (Optional)
Take the leaves and the dal which is now devoid of any liquid. Heat some oil in a kadai, add mustard seeds and wait for it to splutter. Now add a few curry leaves and the slit green chillies. After a minute, add the leaf dal combo and finally salt and a dash of jaggery. If you want it to be a little spicy, you can add some red chilli powder as well.
Serve hot with rice or raagi mudde (raagi balls) and raw onions!
.jpg)
It's called ponnanganni keerai in Tamil, ponnangantikura in Telugu, ponnankannikira in Malayalam, Garundi in Hindi, sesiile joyweed/dwarf copperleaf in English!
What is made from these leaves is basically a broth with lentils and the actually greens and the lentil is stir fried and served with the broth. In Kannada we call the broth "bas saaru" (basiyodu - strain the liquid, saaru - broth) and the stir fry "palya".
Bas saaru Recipe -
4-5 Tbspn - Toor Dal ( Bengal Gram)
150 - 200 gms - Honagonne soppu ( You need to take only the leaves, stalk only if it is tender, else discard)
3 Tspns - Oil
1 No - Onion
3-4 Pods - Garlic
3 Tspn - Sambhar Powder
2 Tspns - Poppy seeds
3 Tbspns - Grated Coconut/Cut into small pieces
8 No - Curry Leaves
A pinch of asfoetida
Jaggery as per your taste
Salt as per your taste
Method -
Soak the toor dal for half an hour. Wash the leaves thouroughly. Now pressure cook the leaves wth the dal and ample amount of water (2-3 cups). Just give two whistles only. Now strain the liquid from the dal and leaves. Keep it in that codition till it completely cools and all the liquid is collected separately.
Grind the onions, garlic, sambhar powder, poppy seeds,
.jpg)
coconut, curry leaves and asfoetida into a fine paste with water.
Now the take a shallow pan with oil in it and add the ground paste and give it a good stir. Then add the broth and once it begins to boil, add salt and jaggery. Taste till you find what seems perfect to your taste buds.
Palya Recipe -
3 Tspns - Oil
1 Tspn - Mustard Seeds
4-5 Nos - Curry Leaves
3 Nos - Green Chillies
Dal + Leaves
Salt as per your taste
A litte bit of jaggery
2 Tspns - Red Chilli Powder (Optional)
Take the leaves and the dal which is now devoid of any liquid. Heat some oil in a kadai, add mustard seeds and wait for it to splutter. Now add a few curry leaves and the slit green chillies. After a minute, add the leaf dal combo and finally salt and a dash of jaggery. If you want it to be a little spicy, you can add some red chilli powder as well.
Serve hot with rice or raagi mudde (raagi balls) and raw onions!
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