Red amaranth leaves & coconut curry-udupi style Recipe

Recipe By Slurrp

Red Amaranth Leaves & Coconut Curry is a traditional Udupi-style dish that combines the earthy flavors of red amaranth leaves with the creamy richness of coconut. This curry is packed with nutrients and has a delightful balance of flavors. The tender red amaranth leaves are cooked in a coconut-based gravy, seasoned with aromatic spices, and finished with a touch of tanginess from tamarind. It is a perfect accompaniment to steamed rice or roti.

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15minstotal
5minsPrep
10minsCook
15m.total
5m.Prep
10m.Cook
Red amaranth leaves & coconut curry-udupi style
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Ingredients for Red amaranth leaves & coconut curry-udupi style Recipe

  • 1/2 cup Red Amaranth Leaves, Washed And Chopped
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Cumin Seeds
  • as per your need A Few Curry Leaves
  • 1/4 Onion, Finely Chopped
  • 1/4 teaspoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • As required Salt To Taste
  • 0.13 cup Grated Coconut
  • 1/2 Green Chilies
  • 1/4 Small Lemon Sized Tamarind
  • 1/4 cup Water
  • 1/4 tablespoon Ghee
  • 1/2 Dried Red Chilies
  • as required Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
219
calories per serving
19 g Fat6 g Protein5 g Carbs9 g FiberOther

Current Totals

  • Fat
    19g
  • Protein
    6g
  • Carbs
    5g
  • Fiber
    9g

MacroNutrients

  • Carbs
    5g
  • Protein
    6g
  • Fiber
    9g

Fats

  • Fat
    19g

Vitamins & Minerals

  • Calcium
    287mg
  • Iron
    9mg
  • Vitamin A
    9555mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    107mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    100mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    214mg
  • Manganese
    3mg
  • Phosphorus
    112mg
  • Selenium
    26mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp