Uduru Palya

     This dish is a native of North Karnataka and is very frequently made in my house.. Uduru means grainy and dry in Kannada.

      Though it can be made with  other green leafy vegetable like methi, but that tastes good if it's made with broad beans. Here I have used Amaranthus leaves...

Ingredients:

Amaranthus leaves(rajguru/dantu) chopped - 2 cups

Toor dal - 1/2 cup

Sooji (Bombay rava) - 2 tbsp

Roasted channa dal - 2 tsp

Green chillies - 7 to 8

Oil - 2 tbsp

Mustard seeds - 1 tsp

Channa dal - 1 tsp

Turmeric - 1/2 tsp

Asafoetida - 1 pinch

Salt to taste

Method:

Wash the Amaranthus leaves properly. 

Heat a tsp of oil in a pan and add the leaves in them. Fry for a minute. Now add little water enough for the leaves to get cooked. Close the lid and cook till the leaves are properly done.

Meanwhile pressure cook the toor dal with twice water for just one whistle. The dal should be just cooked.

Once the leaves are cooked , drain the water from dal and add only the dal to the pan. The water can be used to make sambar.

Mix both well. There should be no water absolutely. Keep frying. Add salt.

Now grind around 5 green chillies along with rava and gram flour coarsely and add it to the pan. Mix well.  

Now chop rest of the chillies. Heat rest of the  oil in another pan and add mustard seeds, chana dal,turmeric and asafoetida. Also add chopped chillies to it. Add tempering to the pan.

Mix everything well. It becomes very dry and in powdered form. Switch off the flame.

Serve hot with some rice and ghee.

Enjoy Cooking!!!