Red Amaranth Leaves & Coconut Curry – Udupi Style

4 from 1 vote

Colorful in appearance and delicious in taste.. Today , I am presenting an Udupi Style curry - "Red Amaranth Leaves & Coconut Curry" which is considered ” a comfort and classic recipe!! ” It tastes good when served with hot steamed rice & roti .
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Served AsDinner, Lunch
CuisineSouth Indian
Servings 4


  • Red amaranth leaves – 3 cups
  • Grated coconut – 3/4 cup
  • Tamarind juice – 2 tablespoon
  • Salt
  • For Seasoning – Oil – 2 tablespoon
  • Mustard seeds – 1 teaspoon
  • Cumin seeds – 1/4 teaspoon
  • Black gram – 1/4 teaspoon
  • Asafoetida 2pinch
  • Red chilly – 4 or 5.


  • Heat one tablespoon of oil in a pan. Add the chopped amaranth leaves to it.
  • Saute it over a medium flame for a minute. Pour the tamarind juice and add salt to it. Turn off the flame once it is cooked.
  • Heat oil in another pan. Add the ingredients (except asafoetida) as mentioned in the seasoning and allow them to splutter.
  • Transfer the mix into a dry mixie jar. Add the grated coconut, salt to it. Make a smooth paste of it.
  • Add the above paste to the cooked leaves and tamarind juice mix.
  • Switch on the flame and cook for 5 minutes over a low flame.
  • In the meanwhile , heat vegetable ghee/oil and add mustard seeds,asafoetida to it. Allow the mustard seeds to splutter. Transfer the seasoned mix to the prepared curry.
  • Turn off the flame. Transfer the healthy curry into a serving bowl.
  • Serve hot with hot steamed rice and roti.
    Red Amaranth Leaves & Coconut Curry - Udupi Style - Plattershare - Recipes, food stories and food lovers

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4 from 1 vote

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