Red Amaranth stir fry

Red Amaranth Stir-fry – a simple stir fry, flavoured with garlic, onion and coconut.

Red Amaranth / Laal Maat /Laal Saag/Laal Math/ Tambdi Bhaji  is  loaded with nutrients and has been termed as superfood in the recent times. However it has been an integral part of almost all regional cuisines in India. Each region in India has its own way of cooking these leaves.

These leaves taste best with a simple seasoning and some grated coconut.  Apart from the usual stir-fry, amaranth leaves can be used to make raita, pachadi, curries, fritters and salads. For salads, the microgreens of amaranth are used and are super nutritious.

Today I am sharing a simple Mangalorean style stir-fry/upkari. It is known as Kemp Padpe upkari in Tulu. Chopped amaranth leaves are added to a seasoning of coconut oil, mustard, udad dal, curry leaves , hing, onion and garlic, It is then flavoured with grated coconut. I have used a clay pot to make this stir-fry which lends a unique taste to the dish. This is generally served as a side dish with rice and curry. But I served it with  bajra rotis and the combination was super-delicious.  Here goes the recipe

Step by step instuctions with pictures

1 bunch of red amaranth leaves


Wash the leaves thoroughly

Chop the leaves roughly

Heat coconut oil in a pan. Add mustard, seeds, udad dal, hing, curry leaves, chopped garlic and green chillies. Saute for few seconds. Add chopped onions and saute.


Add chopped amaranth leaves and mix.

Cover and cook for 8 to 10 minutes.

Once the leaves are cooked, add salt as per taste.

Finally, add fresh, grated coconut and mix well.

Serve hot with chapatis/ bhakris or as a side dish with rice and curry.

red amaranth stiry fry

Recipe:

Ingredients

1 bunch of red amaranth leaves
1 tbsp coconut oil
1 tsp mustard seeds
1 tsp split black gram (udad dal)
a pinch of asafoetida (hing)
4 cloves of garlic, chopped
2 to 3 green chillies, chopped
1 small onion, chopped
¼ cup fresh coconut, grated
salt as per taste

Method

  • Wash the amaranth leaves thoroughly and chop the leaves roughly alongwith its tender stems. 
  • Heat  coconut oil in a pan.
  • Add mustard seeds and udad dal.
  • When the seeds start spluttering, add   hing, curry leaves, chopped garlic and green chillies. Saute for few seconds.
  • Add chopped onion and saute for few seconds. 
  • Now, add chopped amaranth leaves and mix.
  • Cover the pan and cook for 8 to 10 minutes on low flame. 
  • The leaves shrink on cooking. Hence, add salt after the leaves are cooked. 
  • Finally, add fresh, grated coconut and mix well.
  • Serve hot with chapatis/bhakris or as a side dish with rice and curry.

Collection of leafy vegetable recipes : click here

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