Clean and roughly chop the harive soppu or amaranthus leaves.
Heat oil in a pan. Fry mustard and red chillies.
Add in chopped leaves and start frying under medium flame.
Add in salt and fry until soft.
Transfer it into a mixie jar.
Add in coconut.
Also add in jaggery and tamarind.
Grind it into a paste by adding required water.
Prepare tempering with oil (or ghee), mustard and cumin seeds.
Add in turmeric and asafoetida.
Add in ground paste and required water. Give a quick mix and switch off the stove.