How to Make Tasty Traditional Red Amaranth Leaves Curry

How to Make Tasty Traditional Red Amaranth Leaves Curry Delicious, fresh and tasty.

Traditional Red Amaranth Leaves Curry. In Udupi it is abundantly available in winter season and we make variety of curry with these leaves. In Tulu language these leaves are known as "Padipe". Hello every one.this is my new channel for cooking videos for new generations to know about the old recipies. so please support and encourage me and let.

Red Amaranth leaves, which are known in Goa as Tambdi Bhaji, are a common sight in the Indian coastline state and the dish prepared with the red leaves is frequently served with Goan fish curry rice.

However, don't ask for red amaranth leaves in the market (for example Mapusa market) because.

Red Amaranth leaves may be found year-round with peak season in the spring and summer.

You can cook Traditional Red Amaranth Leaves Curry using 22 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Traditional Red Amaranth Leaves Curry

1. It’s 2 bunch of Amaranth leaves chopped.

2. It’s 1 cup of Grated coconut.

3. You need 1 pinch of Turmeric powder.

4. It’s of Water sufficient.

5. You need 1 cup of Soaked green gram.

6. You need to taste of Salt.

7. Prepare of For masala.

8. It’s 2 tsp of Cooking oil.

9. You need 1 tsp of Urad dal.

10. You need 3 tsp of Coriander seeds.

11. You need 1/4 tsp of Jeera.

12. You need 1 pinch of Asafoetida.

13. Prepare 1 pinch of Turmeric powder.

14. Prepare 1/4 tsp of Methi.

15. Prepare 1/4 tsp of Mustard seeds.

16. It’s 5-6 of Red chilli.

17. Prepare of Curry leaves few.

18. It’s of Tamarind small gooseberry sized.

19. You need 1 tsp of For seasoning Cooking oil.

20. Prepare 1 tsp of Mustard seeds.

21. It’s 1 of Red chilli.

22. Prepare of Curry leaves few.

You can add tamarind pulp with amaranth leaves and cook.

Temper with mustard seed, red chilli.

But Amaranth leaves are much superior to most greens because they are a powerhouse of In India, mostly the red variety of Amaranth leaves are used in cooking.

It is usually prepared by sautéing the Another variation is done where a sort of curry is made with Amaranth leaves and gram flour.

Traditional Red Amaranth Leaves Curry instructions

1. Add sufficient water and cook, 4 hours soaked 1 cup green gram.

2. After well cook, add washed, cleaned and chopped red amaranth leaves 2 cup.

3. Add turmeric powder a pinch, salt to taste, close the lid and cook.

4. Heat 2 tsp cooking oil, fry in low flame 3 tsp coriander seeds, add urad dal 1 tsp.

5. Add red chilli and fry till good aroma.

6. Add jeera 1/4 tsp, asafoetida a pinch.

7. Methi seeds 1/4 tsp, a pinch of turmeric powder, 1/4 tsp mustard seeds, turn off the flame, add curry leaves.

8. 1 cup grated coconut add in Mixie jar.

9. Add fried masala, add small, gooseberry sized tamarind and enough water, grind smoothly.

10. Check the cookness, transfer the ground masala mixture.

11. Add sufficient water.

12. Add jaggery small gooseberry sized.

13. Stir once and allow it to boil..

14. In the meantime do seasoning and add, stir and serve..

Organic Tender Green Amaranth Leaves ~ Fresh from farm.

The amaranth leaves have always been a part of traditional and ayurvedic Indian cooking.

Amaranthus or amaranth's leaves are available in range of colours from red to green, pink to gold are common.

Chaulai is also known Amaranth, Red Spinach, Laal sag, Rajgira saag, Chuamarsa, Ganhar, Kalgaghasa or Thotakura.

It can be prepared in various ways like dal can be added to Chaulai leaves and made as Saag, Chaulai can also be mixed with potatoes and made as Chaulai Aloo Bhujia.