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Recipe for Red amaranth leaves stirfry
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
- 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
- Cooking oil- 3 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentil- 1/2 tsp
- Curry leaves- few
- Broken red chilly- 1 no.
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.
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.
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.