Red Amaranth Leaves Buttermilk Curry Recipe

Cooking Directions

• STEP 1.Wash and chop the red amaranth leaves.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped amaranth leaves and saut茅 for a few minutes.
• STEP 4.In a separate bowl, whisk the buttermilk with turmeric powder, red chili powder, and salt.
• STEP 5.Add the buttermilk mixture to the pan and cook on low heat until the curry thickens.
• STEP 6.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to wash the amaranth leaves thoroughly to remove any dirt or impurities.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• If you don't have buttermilk, you can make it by mixing yogurt with water.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and adjust the consistency by adding a little water if needed.
• Serve the curry hot with steamed rice or freshly made roti for a wholesome meal.