A reader requested to post this and it is my pleasure to share this with you all..
Soppina Huli and mudde is a lipsmacking combination. It tastes good with rice too. For a tasty soppina huli, you need a mixture of Spinach (palaka/palak soppu), Menthe soppu (fenugreek/methi leaves), sabsige soppu (dill leaves/suva ). But, other combinations include stems of dantina soppu (amaranth leaves) and amaranth leaves themselves. Amaranth leaves comes in two colors - red and green. A mixture of both in sambar tastes yumm too. Here I have used amaranth leaves for making soppina huli.
Chopped Amaranth Leaves ready for making Huli aka sambar
Amaranth Leaves - 2 big bunches
Onion - 2
Garlic - 4 cloves
Toor Dal - 4-5 handfulls (Sambar with greens taste good if there is more dal in it)
Tamarind paste - 2tbsp (adjust according to the sourness required)
For Grinding : Red chillies, Jeera, Fenugreek, Mustard, Pepper, Coriander Seeds, Chanadal (Bengal gram), Uriddal (deskinned black gram), Jaggery (palm sugar or bella), salt, 3tbsp of freshly grated coconut
Fry all the ingredients except jaggery. Grind the fried ingredients with jaggery, salt and grated fresh coconut to a smooth paste. Set it aside.
Pressure cook amaranth leaves, onion, garlic and dal for 2 whistles. Mix them well and add in ground masala paste, tamarind paste and bring to boil. Do not make the sambar watery. Thick sambar tastes good. Adjust salt as needed.
Add Oggarane. Enjoy with ragi mudde or rice.