How to Cook Tasty Traditional Red Amaranth Leaves Curry

Traditional Red Amaranth Leaves Curry. Red amaranth leaves are tossed with onion, lots of garlic, and a pungent mix of exotic spices in this South Indian side dish of greens.. Add chile peppers, curry leaves, garlic, mustard seeds, and black lentils. Fold into amaranth mixture to serve..

Today I will share garlic flavoured red Amaranth leaves curry. This is a traditional g.s.b dish. We may also season this dish with mustard seeds and curry leaves. 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 of Amaranth leaves chopped.
2. It's of Grated coconut.
3. It's of Turmeric powder.
4. Prepare of Water sufficient.
5. It's of Soaked green gram.
6. You need of Salt.
7. It's of For masala.
8. Prepare of Cooking oil.
9. It's of Urad dal.
10. Prepare of Coriander seeds.
11. Prepare of Jeera.
12. Prepare of Asafoetida.
13. Prepare of Turmeric powder.
14. Prepare of Methi.
15. It's of Mustard seeds.
16. You need of Red chilli.
17. You need of Curry leaves few.
18. You need of Tamarind small gooseberry sized.
19. Prepare of For seasoning Cooking oil.
20. You need of Mustard seeds.
21. It's of Red chilli.
22. Prepare of Curry leaves few.

I have so many pictures lying in the folders that I need to dig a lot. Red Amaranth Leaves are loaded with vitamin A, vitamin C and calcium. Low in calories, cholesterol and saturated fat, Red Amaranth Leaves come with various health benefits. Lal Math Amti is a Maharashtrian curry made of Red Amaranth Leaves.

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..

This is a tasty dal based curry that tastes best when served with rice. Add salt to taste and tamarind extract or juice to the curry. Heat oil in a tadka pan. Add mustard seeds and allow it to splutter. Add dry red chilies, urad dal and curry leaves.