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Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, traditional red amaranth leaves curry. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Traditional Red Amaranth Leaves Curry is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Traditional Red Amaranth Leaves Curry is something that I’ve loved my whole life.

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". 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.

To begin with this particular recipe, we must prepare a few ingredients. You can have traditional red amaranth leaves curry using 22 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Traditional Red Amaranth Leaves Curry:

1. Get 2 bunch Amaranth leaves chopped
2. Prepare 1 cup Grated coconut
3. Take 1 pinch Turmeric powder
4. Get Water sufficient
5. Get 1 cup Soaked green gram
6. Make ready to taste Salt
7. Take For masala
8. Get 2 tsp Cooking oil
9. Get 1 tsp Urad dal
10. Prepare 3 tsp Coriander seeds
11. Prepare 1/4 tsp Jeera
12. Take 1 pinch Asafoetida
13. Prepare 1 pinch Turmeric powder
14. Prepare 1/4 tsp Methi
15. Get 1/4 tsp Mustard seeds
16. Make ready 5-6 Red chilli
17. Prepare Curry leaves few
18. Get Tamarind small gooseberry sized
19. Get 1 tsp For seasoning Cooking oil
20. Make ready 1 tsp Mustard seeds
21. Take 1 Red chilli
22. Make ready Curry leaves few

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. You can add tamarind pulp with amaranth leaves and cook. Temper with mustard seed, red chilli.

Steps to make Traditional Red Amaranth Leaves Curry:

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.

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. Tambdi Bhaji is a red amaranth, which is used widely in the Goan vegetarian cuisine. This is a simple stir fry flavoured with garlic. It is quick to make and Did you know- The Amaranth leaves are packed with antioxidants, protein, vitamins, calcium, carbohydrates, iron and minerals Highly packed with.

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