What is Dantu soppu in english?
Amaranth is one of those super foods worth exploring. Commonly known as dantina soppu in Kannada, it is known by different names and consumed in many parts of India as well as South Asia, Southeast Asia and Africa. Its leaves and seeds are used to make several dishes.
What is Dantu leaves?
Amaranth leaves or Dantu soppu – in Mangalore we call it Dento Bhaji in Konkani. There are 2 varieties, one with small leaves and a thin stem and the other one with bigger leaves and thicker, longer stem. The second variety is not very common compared to the first one.
What is Dantu?
Dantu is a type of blood group seen in the MNS blood group system. Examining blood group Dantu against malaria. The red blood cells (RBCs) have specific proteins on them called glycophorins.
Can I eat amaranth leaves?
Fresh, tender leaves and shoots of Amaranth can be eaten raw in salads or as juice. In the mainland of China, Amaranth is known as yin-tsai. It is used in various soups and stir-fries.
Can I eat Amaranth leaves?
How to cook Huli Soppu Saaru?
Stir in the cooked dal and the cooked soppu saaru into the seasoning. Give the Huli Soppu Saaru a stir and bring the Huli Soppu Saaru to a brisk boil for 2 to 3 minutes and turn off the heat. Check the salt and adjust according to your taste.
How to prepare Saru and toor dal recipe?
also, add ½ tsp jaggery and ¼ tsp salt. mix well. boil for 5 minutes or until raw flavour of coconut disappears. furthermore, add 1 cup cooked toor dal and mix well adjusting consistency as required. boil for 2 minutes or until the saaru is cooked completely. pour the tempering over saaru and mix well.
What is kesuvina soppu/kesuvina Ele/taro leaf?
Kesuvina soppu/ Kesuvina ele / taro leaf /colocasia leaves is pure malenadu/karavali region greens can be used to make many Authentic dishes like, patrode, Majjige huli and chutney. The roots are also edible and kesuvina gedde gojju is the tastiest dish using the roots.