Red amaranth leaves & coconut curry-udupi style Recipe

Cooking Directions

• STEP 1.Wash and chop the red amaranth leaves. Set aside.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped onions and saut茅 until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 4.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 5.Add the chopped red amaranth leaves and cook until they wilt.
• STEP 6.In a blender, grind coconut, green chilies, and tamarind to a smooth paste. Add this paste to the pan and mix well.
• STEP 7.Add water and let the curry simmer for 5-7 minutes.
• STEP 8.In a separate pan, heat ghee and fry dried red chilies and mustard seeds. Pour this tempering over the curry.
• STEP 9.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to wash the red amaranth leaves thoroughly to remove any dirt or impurities.
• Adjust the spice levels according to your preference.
• For a creamier texture, you can add a tablespoon of coconut milk to the curry.
• If you don't have fresh red amaranth leaves, you can use frozen ones as well.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the curry hot with steamed rice or roti for a wholesome and delicious meal.