Divide and Devour - Soppina Huli

Doing this Divide and Devour feature has changed the aromas that come from my kitchen, quite a lot. 

I am more open to new flavors and mixing things with another to create an entirely different blend of flavors.

I always had strong opinions about what things can be paired up with what. Now that seems to be changing. 

I must mention that I still do not sway towards the extremes.

The below is an easy recipe. You can use any of the greens you can find. Dill leaves and palak along with any greens as a combo works fine too. The combination of greens lends a different flavor to the curry.

District - Yadgir

Recipe - Soppina Huli

Yadgir (or Yadgiri) which became the 30th district of the state is a historically relevant region. The district headquarters Yadgir was once known as Yetagiri, and was ruled by the Kalyana Chalukyas, Yadavas, Cholas, Bahmani Sultans, Adil Shahis and the Nizams.

Yadgir district is the 2nd smallest district in the state, area wise is very rich in cultural traditions. The vast stretch of fertile black soil of the district is known for red gram and jawar crops. The district is a “Daal bowl” of the state. 

I did not find any food items specific to this region, so I am choosing a Karnataka recipe to represent Yadgir.

Ingredients :

Amaranth Leaves - 2 big bunches
Onion - 2
Garlic - 4 cloves
Toor Dal - 4-5 handfulls 

Tamarind paste - 1 1/2 tbsp (adjust according to the sourness required)

For Grinding :

Red chillies - 3 - Broken
Jeera - 1/2 tsp
Fenugreek - a generous pinch
Mustard - a pinch
Pepper - 4-5 pepper corns
Coriander Seeds - 1 1/2 Tbsp
Chanadal (Bengal gram) - 1 Tbsp
Urad dal (deskinned black gram) - 1/2 tsp
Jaggery (palm sugar or bella) - 1 tsp liquid Jaggery or equivalent
freshly grated coconut - 3 tbsp
Salt - as required

Dry roast all the above ingredients except jaggery. Grind the fried ingredients with jaggery, salt and grated fresh coconut to a smooth paste. Set it aside.

For Tempering :

 

Oil - 1Tbsp
Mustard Seeds - 1/2 tsp
Cumin - 1/2 tsp
Fenugreek Seeds - A pinch
Red Chillies - 2 (broken)
Curry leaves - 1 Spring
Hing/Asafoetids - A pinch

Cooking Method :

1. Pressure cook amaranth leaves, onion, garlic and dal for 2 whistles.
2. Mix them well and add in ground masala paste, tamarind paste and bring to a boil. Adjust salt as needed.
3. Temper the items given under tempering and add to the cooked dal.
4. Serve hot with rice.

Verdict : 

I have made this many times before and It is a breath of fresh air. I am so bored of making the same curries every day that any change in flavor is very much appreciated. You have to try this. With all the greens and dal, even if it does not meet your taste standards, at least you had something healthy.

Yadgir Info : From Here
Recipe Source : From Here

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The above recipe is my entry for MLLA 72. 



This event was conceptualized by Susan and is now managed by Lisa.