Red amaranth leaves Recipe-Red amaranth leaves Sasmi
Red amaranth leaves are said to be highly vitamin rich and good source of vitamin A, vitamin B6, vitamin C and vitamin K. In Udupi it is abundantly available in winter season and we make variety of curry with these leaves. In Tulu language these leaves are known as "Padipe". Today I will post a type of curry called "Sasmi" using red amaranth leaves. Let us see Padipe Sasmi recipe.
Red amaranth leaves sasmi ingredients
- Fresh red amaranth leaves- 2 bunches
- Mustard seeds- 1 tbsp
- Red chilly (byadagi)- 2 nos.
- Grated coconut- 3/4 cup
- Tamarind- Big gooseberry size.
- Salt- 1.5 tbsp(or to taste)
Seasoning ingredients
- Mustard seeds- 1 tbsp
- Urad dal- 1 tbsp
- Oil- 1 tbsp
- Curry leaves- few
Serves
Serves 3 adults
Preparation
- Wash and finely chop the red amaranth leaves as shown in picture and keep aside. The tender stem of red amaranth can also chopped which tastes good too.
- Soak tamarind in warm water for 15 mins and extract it's juice discarding the pulp.
Method
- Add the chopped red amaranth leaves in to a vessel along with tamarind extract and little water. Cook it in medium flame till the leaves are soft.
- Mean while add grated coconut, mustard seeds, red chillies and little water in to mixer. Grind it in to fine paste.
- Add the ground masala from above step to the cooked red amaranth leaves. Add salt and little water as per the consistency required. Bring this to boil.
- Heat a seasoning a pan add a tea spoon of oil, mustard seeds, urad dal, broken red chilly and curry leaves. When mustard seeds splutter and urad dal turns to brown, switch off flame and add the seasoning to red amaranth leaves sasmi.
- Now red amaranth sasmi is ready to serve. It goes very well with hot rice.
Note
- Chopped red amaranth leaves volume will decrease after cooking. So be careful to add less water to cook the leaves.
If you like this post, kindly consider linking to it or sharing it with others or like us on Facebook.
Meet you all with one more interesting Udupi recipe. Till then bye.
:.
