Traditional Red Amaranth Leaves Curry
Traditional Red Amaranth Leaves Curry

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, traditional red amaranth leaves curry. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Traditional Red Amaranth Leaves Curry is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Traditional Red Amaranth Leaves Curry is something that I have loved my whole life.

ABOUT Traditional Red Amaranth Leaves Gojju RECIPE. Mangalore Havyakas cuisine no onion, no garlic, traditional flavourful red amaranth leaves simple gojju is tasty with plain rice. At the end I would like to give few tips to cook amaranth leaves.

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

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

In this recipe, the red amaranth leaves along with dal are cooked in a coconut based gravy. The toor dal can also be replaced with masoor dal or sprouted moong. Tonak is a very popular dish in the Goan cuisine in the which the legumes or peas or red amaranth leaves in this case are cooked in a coconut based gravy. Another variation is done where a sort of curry is made with Amaranth leaves and gram flour.

Instructions 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.

In Kerala, a dish called cheera thoran is prepared. It is made by finely chopping the amaranth leaves and then sautéing them with grated coconut, chilies, curry leaves, and certain spices. 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". Chop them finely and keep them aside.

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