‘Harive Hashi’, Amaranth Leaves in Raw Coconut, Yoghurt Sauce.

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13.11.12

{Due to a recent virus attack I lost a whole bunch of recipe on my blog. I am slowly working on posting them back one by one. I am going to start with the recipes I am getting most requests for. If you remember/want to try one of my earlier recipes which is now not in this blog please write to be at chinmayie.bhat@gmail.com and i’ll try to post it as soon as possible. I am basically just going to re-post the recipe as it was. So some of the content might not be so relevant today but my intention is to get them all back  and I  have over 80 posts to re-blog. Thank you! }

 

'Harive Hashi', Amaranth Leaves in Raw Coconut, Yoghurt Sauce.

 

Bangalore is getting hotter. Hot weather makes me crave simple South Indian Food. Basic rice with simple light curries, vegetable stir-fries which are low on spices and lots and lots of yoghurt is what I really want these days. South Indians love their yoghurt with rice or ‘curd rice’ as we call it. In summer months other than ‘curd rice’ we use yoghurt in many other side dishes, curries and salads as it’s believed to cool your system down. This heat makes me stay away from all the spices, oily rich curries and stick to simpler lighter flavors. One of such side dishes with is simple and incredibly refreshing in ‘Hashi’. ‘Hashi’ comes from the word ‘Hasi’ which literally means raw in Kannada, the local language here in Karnataka. This recipe is a Northern Karanataka speciality which (almost) is a variation of the famous raita.

 

Fresh Amaranth leaves

 

Fresh Amaranth leaves

 

I used some farm fresh amaranth that my mom brought along with her. Amaranth is called ‘Harive’ in kannada which is why this dish is called Harive Hashi. Hashi can be made using different vegetables that are in season and locally available. Other vegetables that can be used in Hashi are spinach, potato, cucumber, plantain, bottle gourde, radish, aubergine, etc

 

Freshly grated coconut

 

Freshly grated coconut with roasted fresh green chilies and sesame seeds

 

Most vegetables are simply steamed, boiled or stir-fried and added to a yoghurt coconut sauce. The sauce is raw with very little spice and flavor which lets the actual vegetable shine through. The ingredient which gives this dish a unique nutty flavor is a spoonful of sesame seeds.  Though this dish is generally served with rice for a complete meal, I love eating this in a bowl all by itself. It can even be the perfect creamy yogurt soup in summer. Make it thick and it can be a great dip for some fresh carrot sticks, the perfect yogurt salad dressing or even a delicious spread for sandwiches. If you are vegan try using any other yoghurt like soy or coconut and I am sure it will taste fabulous.

 

'Harive Hashi', Amaranth Leaves in Raw Coconut, Yoghurt Sauce.

 

A simple recipe which will cool you down and give your tummy a break from strong flavors this summer.

 

'Harive Hashi', Amaranth Leaves in Raw Coconut, Yoghurt Sauce.

 

Ingredients:

  • 4 cups finely chopped spinach
  • 3/4 cup thick yogurt
  • 1 cup fresh/frozen coconut
  • 2-3 green chilies
  • 1 tsp sesame seeds

For Tempering

  • 1 tsp coconut oil
  • 1/2 tsp black mustard seeds
  • 1 dry red chili

Steam or cook the amaranth leaves with as little water as possible. Cook it only till it wilts and not till it’s mushy and looses it’s vibrant green color.

Fry green chilies and the sesame seeds in a drop of coconut oil till the sesame seeds are popping. Blend coconut, green chili and sesame seeds with a little bit of salt in a smooth paste. add the yogurt and the cooked spinach and mix everything well. Add a little bit of water if the mixture is too thick.

For the tempering, heat the oil in a small pan. Add the mustard seeds and when it starts spluttering add the dry red chili. Fry for a couple of second and turn off the heat. Pour the hot tempering over the hashi and serve immediately.

 

 

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