Easiest Way to Prepare Yummy Red Amaranth Leaves and Coconut Curry Udupi Style

Red Amaranth Leaves and Coconut Curry Udupi Style. 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. It is also made during festivals.

Mean while add grated coconut, mustard seeds, red chillies and little water in to mixer. Grind it in to fine paste. At the end I would like to give few tips to cook amaranth leaves. 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 of Red Amaranth leaves.
2. You need of Grated Coconut.
3. It's of Tamarind juice.
4. You need of salt.
5. It's of For Seasoning Oil.
6. You need of Mustard Seeds.
7. You need of Cumin seeds.
8. It's of Black Gram.
9. It's of Asafoetida.
10. It's of Red Chilli.

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. Add salt, jaggery and mix well.

Red Amaranth Leaves and Coconut Curry Udupi Style step by step

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..

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. With no overpowering spices competing, naturally astringent amaranth leaves flavour comes through the mild coconut gravy.