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.
Red Amaranth is a common leafy vegetable that is available throughout the year. It is known as Chaulai/ Laal Maat/ Laal Saag/ Tambdi Bhaji in India. It is rich in iron and dietery fibres. These leaves are commonly used in many regional cuisines in India. Red Amaranth leaves are very versatile and way more flavourful than spinach. They can be used to make sabzis, dal, stir-fry, raita and so on.
About Red Amaranth Stir-fry
Red Amaranth stir fry is a simple sabzi made with few basic spices. All it requires is a simple seasoning and a garnish of freshly grated coconut. The dish can be served with rice, chapatis or millet rotis.
List of Ingredients to make Red Amaranth Stir-fry
Red Amaranth leaves
Herbs, spices and seasoning : mustard seeds, udad dal, curry leaves, garlic, green chillies, asafoetida (hing) and salt
fresh, grated coconut
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 Stir-fry
- 1 bunch of red amaranth leaves
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- few curry leaves
- 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
- 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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