Name: Red Amaranth Leaves & Coconut Curry- Udupi Style recipe by Abhinetri V at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: Red amaranth leaves – 3 cups; Grated coconut – 3/4 cup; Tamarind juice – 2 tablespoon; Salt to taste; For Seasoning – Oil – 2 tablespoon; Mustard seeds – 1 teaspoon; Cumin seeds – 1/4 teaspoon; Black gram – 1/4 teaspoon; Asafoetida – 2 pinches; Red chilly – 4 or 5.

ABOUT Red Amaranth Leaves & Coconut Curry- Udupi Style RECIPE

An Udupi Style colorful and delicious curry that I learnt from my maternal aunt. The curry is prepared during winter as it is available in abundance during this time. The health benefits of consuming Red Amaranth leaves are innumerous . It prevents constipation, skin diseases and hair loss.It is rich in iron , vitamins and minerals required for the body.

Ingredients Serving: 4

Red amaranth leaves – 3 cups
Grated coconut – 3/4 cup
Tamarind juice – 2 tablespoon
Salt to taste
For Seasoning – Oil – 2 tablespoon
Mustard seeds – 1 teaspoon
Cumin seeds – 1/4 teaspoon
Black gram – 1/4 teaspoon
Asafoetida – 2 pinches
Red chilly – 4 or 5.

Instructions

Heat one tablespoon of oil in a pan. Add the chopped amaranth leaves to it.
Saute it over a medium flame for a minute. Pour the tamarind juice and add salt to it. Turn off the flame once it is cooked.
Heat oil in another pan. Add the ingredients (except asafoetida) as mentioned in the seasoning and allow them to splutter.
Transfer the mix into a dry mixie jar. Add the grated coconut, salt to it. Make a smooth paste of it.
Add the above paste to the cooked leaves and tamarind juice mix. Switch on the flame and cook for 5 minutes over a low flame.
In the meanwhile , heat vegetable ghee/oil and add mustard seeds,asafoetida to it. Allow the mustard seeds to splutter. Transfer the seasoned mix to the prepared curry.
Turn off the flame. Transfer the healthy curry into a serving bowl.
Serve hot with steamed rice or roti.

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