Amaranth Stem Sukke Recipe

Cooking Directions

• STEP 1.Wash and chop the amaranth stems into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped onions and sauté until golden brown.
• STEP 4.Add chopped amaranth stems, turmeric powder, red chili powder, and salt. Mix well.
• STEP 5.Cover and cook until the stems are tender.
• STEP 6.In a separate pan, roast grated coconut until golden brown.
• STEP 7.Grind the roasted coconut with tamarind to make a coarse paste.
• STEP 8.Add the coconut paste to the cooked amaranth stems and mix well.
• STEP 9.Cook for a few more minutes until the flavors blend together.
• STEP 10.Serve hot with rice or roti.

Cooking Tips

• Choose tender amaranth stems for the best texture and taste.
• Adjust the spice levels according to your preference.
• You can add a pinch of jaggery for a hint of sweetness.
• Garnish with fresh coriander leaves for added flavor.

Storage and Serving

• Amaranth Stem Sukke can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat before serving.
• Serve as a side dish with steamed rice or Indian breads like roti or chapati.