The Karnataka Harive Soppu Bendi style recipe is basically amaranth leaves cooked in coconut broth. Bendi means broth in Kannada. Harive Soppu Bendi is a simple but tasty. The freshly prepared coconut paste is added to the cooked spinach and finished with a simple temperament of the Indian South. It is easy to prepare and it is a wonderful dish to be included in summers, as it is slightly spicy and clearer on the belly. Serve the Harive Soppu Bendi recipe (Karnataka amaranth leaves cooked in coconut broth) together with steam rice, Saaru Hunase recipe (spicy spicy tamarind in mysore style), a recipe by Gorikayi Paina and Elai Vadam for a simple lunch on weekdays.
You knew: Amaranth leaves are rich in antioxidants, proteins, vitamins, calcium, carbohydrates, iron and minerals highly rich in carbohydrates, proteins, vitamin K, foal, riboflavin, vitamin A, vitamin B6 and vitamin C. Balance in the body.
The leaves are high high fiber content (3 times that of wheat) that help improve digestive health and reduce constipation. It is easily digestible and good for both young people and adults.
Here are some other recipes of amaranth leaves
- Keerai Masiyal recipe (mix fried green with mustard and curry leaves)
- Bengali -style Shaak Bhaja recipe
- Amaranto leaves the Khichdi recipe
- Harive stand Saaru Recipe (Karnataka Amaranth Leaves Cotte with Lentil)
