Recipe: Delicious Red Amaranth Leaves and Coconut Curry Udupi Style

Red Amaranth Leaves and Coconut Curry Udupi Style. How to make Padipe Saasmi Recipe - Udupi Style Amaranth Leaves Curry With Coconut & Tamarind. To begin making the Padipe Saasmi Recipe, pluck the amaranth leaves, include some of the tender stem as well. Wash the leaves and stem well in water.

This coconut tamarind based thick spinach curry called Padipe Saasmi is famous Udupi Style Curry that is made using red amaranth leaves (harivesoppu). The coconut masala gives a nice thick consistency to the curry and this dish is made with no onion or garlic, it's a delicious and healthy dish to make any time. Add salt, jaggery and mix well. You can have Red Amaranth Leaves and Coconut Curry Udupi Style using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Red Amaranth Leaves and Coconut Curry Udupi Style

1. It's 3 cup of Red Amaranth leaves.
2. Prepare 3/4 cup of Grated Coconut.
3. It's 2 tablespoon of Tamarind juice.
4. You need to taste of salt.
5. You need 2 tablespoon of For Seasoning Oil.
6. It's 1 teaspoon of Mustard Seeds.
7. You need 1/4 teaspoon of Cumin seeds.
8. It's 1/4 teaspoon of Black Gram.
9. Prepare 2 pinches of Asafoetida.
10. You need 4-5 of Red Chilli.

Let it come to a rolling boil. Once the oil heats add mustard seeds and let it pop. Once done turn off the heat and add the curry leaves. Add this tempering to the curry and serve hot.

Red Amaranth Leaves and Coconut Curry Udupi Style instructions

1. Heat one tablespoon of oil in a pan. Add the chopped amaranth leaves to it..
2. 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..
3. Heat oil in another pan. Add the ingredients (except asafoetida) as mentioned in the seasoning and allow them to splutter..
4. Transfer the mix into a dry mixie jar. Add the grated coconut, salt to it. Make a smooth paste of it..
5. 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..
6. 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..
7. Turn off the flame. Transfer the healthy curry into a serving bowl..
8. Serve hot with steamed rice or roti..

At the end I would like to give few tips to cook amaranth leaves. As this veggie is bland in taste, the tamarind, salt and spice should be appropriate in quantity to bring out the taste. The sambar powder adds flavor to the curry. I love amaranth leaves lentils curry rather than it's counter part coconut version. Harive soppu can be cooked in different style.