This is a fresh green that can be found growing everywhere in South India. It belongs to the Solanum family, with lovely green leaves and produces tangy little blue or red berries. The solanum nigrum leaves are also uses as herbs in medicine. The curry is unmistably green, and has a subtle yet distinct taste. It can be made into chutneys or curries. Try it, I bet you will like it.
What you need: Serves 4
3 cups kasi soppu/ganike soppu/solanum nigrum leaves
4-5 Black pepper seeds
3 red chilies
3 tsp dry coconut
2 tsp ghas ghase/khus khus /poppy seeds
1/2 cup milk
1/2 cup hesarukalu(green gram)/kadalekalu(channa dhal)/dry avarekalu/fresh kadale beeja (peanuts)
If you use dry grams/dhals, then warm them well on dry heat, and cook them well. If you are using fresh peanuts, just boil them with a little water and salt. Set aside.
In a bowl, add the greens, sprinkle a little water, and add in the garlic, black pepper, red chilies and salt to taste. Bring it to a boil. Let it cool. Warm the dry coconut and poppy seeds on dry heat. Add the greens mixture and coconut mixture together and grind them all together to a fine paste.
Add oil into a saucepan, and let it smoke on medium heat, add in the curry leaves and mustard seeds, when the splattering subsides, add in the ground curry paste. Bring it to a boil on low flame for a few minutes. Add in the boiled peanuts or dhals you have chosen. After about 5-7 minutes of constant boiling, turn off the heat.
Just before it is served, mix in cold or warm milk, less or more than ½ cup. It tastes heat with ragi mudhe or cooked rice. Enjoy!