Hulisoppu | Mixed Greens Curry

This recipe for Hulisoppu is simple food that is simply delicious – Healthy, full of greens and tasty, this traditional and authentic Karnataka preparation, is native to most rural areas in Karnataka and is a must-try if you love adding greens in your diet. It is also the ultimate comfort food with ragi mudde (ragi balls) or even a bowl of steamed rice.

HuliSoppu - Slurpy Platter

Hulisoppu – roughly translates to tangy greens – However, in this context, it is a concoction of mixed greens (Spinach (palak), (Dantu) Amaranthus and Harive, another kind of green that belongs to the Amaranthus family).

If you do not find harive soppu, you can most definitely use spinach and amaranth to make this curry. The essence of it lies in the simplicity of this curry and is extremely tasty. It is usually paired with ragi mudde (Learn how to make ragi mudde with step-wise instructions and pictures).

HuliSoppu - Slurpy Platter

You can also pair it with akki rotti, steamed rice and dosa. This is one of those recipes you want in your quick-and-easy list for days when you need something on the table fast and you’d prefer it to be healthy and absolutely satisfying.

Hulisoppu - sindhu bharadwaj

This would be perfect for lunch/dinner even on a weeknight. I hope you like this recipe and try it. Do leave your feedback and tag @slurpyplatter on Instagram if you like it!

HuliSoppu - Slurpy Platter
Hulisoppu | Mixed Greens Curry
This recipe for Hulisoppu is simple food that is simply delicious. A traditional and authentic Karnataka recipe which is easy, ready in 30 minutes and absolutely healthy and satisfying.
HuliSoppu - Slurpy Platter
Hulisoppu | Mixed Greens Curry
This recipe for Hulisoppu is simple food that is simply delicious. A traditional and authentic Karnataka recipe which is easy, ready in 30 minutes and absolutely healthy and satisfying.
Servings Prep Time
3People 15Minutes
Cook Time
15Minutes
Servings Prep Time
3People 15Minutes
Cook Time
15Minutes
Ingredients
Seasoning
Instructions
  1. To begin making the hulisoppu, heat a tsp of oil in a frying pan and saute the onions, jeera, green chillies and coconut. Allow it to cool and transfer it a bowl.
  2. In the same pan cook the spinach, amaranthus and harive until they wilt and the raw smell dissipates. Allow it to cool.
  3. Mix it with the other ingredients in step 1 and grind it to a slightly smooth paste by adding very little water. Transfer the mixture to a pan and bring to a boil on low flame.
  4. In a small pan heat oil, add mustard seeds, once it splutters and the curry leaves. Sprinkle it over the curry and enjoy it with a bowl of steamed rice or ragi mudde.


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