Andhra Style, Chutney recipes, Karnataka Style, Vegetarian

Huli Soppu Chutney | How to make Oxalis/Cloverleaf Chutney Recipe

Huli soppu chutney

Huli Soppu Chutney | Oxalis/Cloverleaf Chutney Recipe is a classic Karnataka-style chutney made using a herb that grows like a weed between plants.

This is a simple yet tasty dish that we prepare with minimal ingredients, resulting in a dish that has high nutritional and therapeutic value.

Cloverleaf is a common herb that grows in pots or as a weed between plants. They have an acidic or sour flavor. Cloverleaf has a trefoil structure, which means that each leaf has three leaflets, each of which is oval in shape and resembles a heart.

Oxalis/Amlapatri, or yellow wood sorrel, is another name for it. In Kannada, we call it Huli soppu because it has a sour flavor, and Huli means sour. We call it pulishintaku in Telugu, which implies they are sour like tamarind leaves.

These are typically used in the preparation of sambar, gravy, or dal; However, only a few people are aware that these are edible and are rather appetizing.

Nutritional and Health benefits

These leaves are tasty and filled with nutritional benefits like it is a rich source of vitamin C, flavonoids, beta carotene, proteins, calcium, and iron.

It is known to reduce the risks of cancer and heart and kidney problems, prevents blood clots. It is rich in medicinal properties, used in the treatment of fever, influenza, UTIs, sprains, and also for the treatment of poisonous snake bites.

This recipe is an authentic chutney dish that we prepare during winters.

First, we clean the leaves, rinse them, and sauté them in a little oil till they change color and loss water before blending them with coconut, garlic, red chilies, gram dal, and cumin to add flavor to the sour-tasting leaves.

Finally, the chutney is tempered with mustard seeds and urad dal to enhance the taste of the dish.

Serve this delectable Huli Soppu Chutney with ragi ball, akki roti, chapati, or plain rice. Try our other traditional recipes featured in this blog Gongura Pachadi, Majjige Huli

How to make Huli Soppu Chutney

  1. Clean the Oxalis/Huli soppu and separate only the leaves and stems by removing the roots. Rinse them twice gently.

2. Heat 2 tsp oil in a pan and add the rinsed leaves, fry them until they change color and lose all of their water content. (This process takes around 2-3 minutes.)

Huli Soppu Chutney
Huli Soppu Chutney

3. Remove the leaves from the pan and set them aside to cool.

Huli Soppu Chutney

4. Drizzle a few drops of oil into the same pan and cook the red chilies until they are crisp and dark red in color. Set them aside.

5. In a blender, add grated coconut, fried red chilies, fried leaves, and gram dal.

6. Add garlic cloves, rock salt, and cumin seeds to the blender.

Huli Soppu Chutney

7. Using a small amount of water, blend all the ingredients into a smooth paste

Huli Soppu Chutney

8. In a small Kadai, heat the oil and add the mustard seeds, allowing them to sputter.

9. Add urad dal and roast them till it turns golden brown.

10. Add a few curry leaves and fry them until they turn crisp. Pour the tempering over the chutney and mix well.

11. Serve this delectable Huli Soppu Chutney with ragi ball, akki roti, chapati, or plain rice.

Huli Soppu Chutney
Huli soppu chutney

Huli Soppu Chutney | Oxalis/Cloverleaf Chutney Recipe

Srilatha
Huli Soppu/Oxalis/Cloverleaf Chutney is a classic Karnataka-style chutney made using a herb that grows like a weed between plants.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Chutney
Cuisine Andhra, Indian, Karnataka
Servings 4 people
Calories 90 kcal

Ingredients
  

  • 1 cup Huli soppu/Oxalis/Cloverleaf
  • 1 tbsp Oil
  • 4-5 Red chili
  • ½ cup Coconut  Grated
  • 1 tsp Gram dal / Channa dal
  • 6-7 Garlic cloves
  • 1 tsp Rock salt
  • 1 tsp Cumin seeds
  • ¼ tsp Mustard seeds
  • 1 tsp Urad dal
  •  few Curry leaves

Instructions
 

  • Clean the Oxalis/Huli soppu and separate only the leaves and stems by removing the roots. Rinse them twice gently.
  • Heat 2 tsp oil in a pan and add the rinsed leaves, fry them until they change color and lose all of their water content. (This process takes around 2-3 minutes.)
  • Remove the leaves from the pan and set them aside to cool.
  • Drizzle a few drops of oil into the same pan and cook the red chilies until they are crisp and dark red in color. Set them aside.
  • In a blender, add grated coconut, fried red chilies, fried leaves, and gram dal.
  • Add rock salt and cumin seeds to the blender.
  • Using a small amount of water, blend all the ingredients into a smooth paste
  • In a small kadai, heat the oil and add the mustard seeds, allowing them to sputter.
  • Add urad dal and roast them till it turns golden brown.
  • Add a few curry leaves and fry them until they turn crisp.
  • Pour the tempering over the huli soppu chutney and mix well.
  • Serve this delectable Huli Soppu Chutney with ragi ball, akki roti, chapati, or plain rice.

Notes

  1. Because herbs tend to have soil on them, make sure you properly clean the leaves.
  2. Fry the leaves for no more than 2 minutes, or until they change color and lose all of their water. If you overcook them, the flavor will be lost.