Red amaranth leaves stirfry recipe
Ingredients
- Fresh red amaranth leaves- 1 bunch
- Turmeric powder- 1/2 tsp
- Salt- 1 tsp
- Jaggery- 1 tsp
- Tamarind- Small gooseberry sized
- Udupi rasam powder- 1 tsp
- Grated coconut- 1 tsp
Seasoning ingredients
- Cooking oil- 3 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentil- 1/2 tsp
- Curry leaves- few
- Broken red chilly- 1 no.
Instructions
Preparation
- Wash thoroughly red amaranth leaves under tap water and chop them finely. Include tender stems as well which gives maximum benefits of veggie. Keep it aside.
- Soak tamarind in water enough to immerse it for about 15 minutes. Extract it's thick juice discarding the residue.
Method
- Heat a wok/kadai adding all the seasoning ingredients in the order mentioned, let mustard seeds to pop up. Then add chopped red amaranth leaves and little(1/4 cup) water.
- Add salt, jaggery and turmeric powder. Give a quick stir and let it cook in low flame with lid covered.
- When the red amaranth leaves and stem are soft, include tamarind extract, rasam powder and grated coconut. Mix well. Put off the flame.
- Red amaranth leaves stir fry is ready. Best side dish with rice or rice-rasam.
Note
- Do not add excess water to cook the leaves. It gets cooked fast with just little water, volume too reduces when cooked.
- To make the stir fry more spicy, add few green chillies.
- Do not skip rasam powder, that itself gives unique flavor and taste to the stirfry.