Vibrant Red Amaranth and Coconut Curry (Udupi Style)
15 minutes
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About Vibrant Red Amaranth and Coconut Curry (Udupi Style)
Craving a vibrant, flavor-packed meal that's both easy and exotic? This Udupi-style Red Amaranth and Coconut Curry delivers a burst of authentic South Indian sunshine to your table.Tender red amaranth leaves are simmered in a rich coconut milk gravy, beautifully balanced with a touch of tangy tamarind. This comforting and nourishing curry is a true taste sensation.Incredibly quick to make, it's the perfect weeknight dinner. Serve with fluffy steamed rice or warm roti for a truly immersive culinary experience.
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Prep10 minutes
Cook5 minutes
Total15 minutes
Ingredients
Amaranth Leaves
- 3 cup Amaranth Leaves chopped, red
Tempering
- 2 tbsp Oil divided
- 1 tsp Mustard Seeds
- ¼ tsp Cumin Seeds
- ¼ cup Gram black, split black lentils
- 4 Chili Pepper dried, red
- 1 pinch Asafoetida
Other
- 2 tbsp Tamarind Juice
Instructions
- Heat 1 tablespoon of oil in a pan over medium heat. Add the chopped amaranth leaves.
- Sauté the leaves for about a minute until they begin to wilt. This helps retain their vibrant color.
- Pour in the tamarind juice and add salt. Continue to cook until the leaves are tender, about another minute.
- Remove the pan from the heat and set aside.
- In a dry grinder or blender, combine the grated coconut and salt. Grind to a smooth paste.
- Add the coconut paste to the cooked amaranth leaves and tamarind juice mixture.
- Return the pan to low heat and simmer for 5 minutes, allowing the flavors to meld. Stir occasionally.
- While the curry simmers, prepare the tempering. Heat the remaining 1 tablespoon of oil in a small pan. Add the mustard seeds and allow them to splutter.
- Add the cumin seeds, urad dal, and dried red chilies. Sauté for a few seconds until fragrant.
- Stir in the asafoetida and immediately pour the tempering over the curry. This adds a final layer of flavor and aroma.
- Remove from heat and serve hot with steamed rice or roti.
Recipe Notes
Good To Know
- For extra texture and flavor, add a tablespoon of roasted chana dal or urad dal while sautéing the seasoning.
- If fresh red amaranth leaves are unavailable, you can substitute with spinach or Swiss chard, but reduce the cooking time.
- To make the curry even more aromatic, add a few curry leaves and a pinch of asafoetida (hing) during the tempering process.
- For enhanced flavor and texture, add a handful of cooked toor dal (split pigeon peas) to the curry before adding the coconut-tamarind mixture.
- If you prefer extra crunch, reserve a small portion of the amaranth stems, chop them finely, and sauté them with the tempering spices.
- For a vegan-friendly protein boost, stir in some soaked and cooked black-eyed peas or chickpeas during the simmering stage.
- For extra crunch and a nutty aroma, add a tablespoon of roasted urad dal and a few curry leaves to the seasoning (tadka).
- If you prefer a richer curry, blend a handful of soaked cashews or a couple of tablespoons of roasted chana dal with the coconut.
- To balance the tanginess of the tamarind, consider stirring in a small piece of jaggery or palm sugar during simmering.
- For a more pronounced nutty flavor, lightly toast the grated coconut in a dry pan before grinding it.
- If you prefer a thicker curry, add a small handful of cooked toor dal or moong dal during the simmering stage.
- Try adding a pinch of jaggery along with the tamarind juice to balance the tanginess with a subtle sweetness.
- For extra crunch and flavor, sauté a handful of finely chopped shallots or pearl onions along with the mustard and cumin seeds during tempering.
- To enhance the coconut flavor, lightly toast the grated coconut in a dry pan for 1-2 minutes before grinding it into a paste.
Expert Tips
- Adjust the amount of tamarind to your liking. Start with a small amount and add more if needed to achieve the desired level of tanginess.
- For a smoother curry, blend the cooked amaranth and coconut mixture briefly with an immersion blender before tempering.
- Serve this amaranth curry with rice, roti, or dosa for a complete and satisfying meal.
Storage Instructions
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Leftovers can be used as a filling for dosa, a topping for savory pancakes, or a stuffing for chapati rolls. Reduce the curry slightly to make it thicker before using as a filling.
- If the curry thickens upon reheating, add a splash of warm water and simmer gently until it returns to the desired consistency.
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Recipe Nutrition
Sodium: 855mg
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3 Comments
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Absolutely mouthwatering! Great share.
Absolutely scrumptious! Thanks for the recipe.
I’m excited to try this recipe!