South Indian Red Amaranth with Onions and Garlic

May 15, 2023May 15, 20230 1
South Indian Red Amaranth with Onions and Garlic
in Vegetarian

Prep

10 min

Cook

25 min

Ready In

35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 large onion , quartered
15 cloves garlic
3 tablespoons vegetable oil
5 cups chopped red amaranth leaves , with their stems
2 pods green tamarind
5 teaspoons red chile powder , or to taste
1/2 teaspoon ground turmeric
1/2 cup water
1 teaspoon butter
Seasoning :
1 tablespoon vegetable oil
2 red chile peppers , halved , or more to taste
2 sprigs fresh curry leaves
2 cloves garlic , chopped
1 teaspoon mustard seeds
1 teaspoon skinned split black lentils ( urad dal )

Nutrision Information

Servings Per Recipe
4
Calories
154
Sugar
2g
Fat
12g
South Indian Red Amaranth with Onions and Garlic is a traditional dish from the southern regions of India. Red amaranth leaves, also known as lal saag, are gently sautéed with onions and garlic, then seasoned with bold spices such as turmeric and chile powder. The addition of tamarind adds a tangy, sour flavor that complements the earthy bitterness of the amaranth. This dish is often served with steamed white rice or flatbread and makes for a satisfying and nourishing meal that is enjoyed by many in the region. Red amaranth leaves are commonly found in local markets and are a staple in many South Indian kitchens.

Instructions

1.In a heavy-bottomed skillet over high heat, sauté the onion and garlic in oil for 2-3 minutes until the onions are translucent.
2.Add the red amaranth leaves and stir to coat in the oil.
3.Add the green tamarind, red chile powder, turmeric, and water, and stir to combine.
4.Reduce the heat to low, cover the skillet, and let the mixture simmer for 10-15 minutes until the amaranth leaves are wilted and the flavors have melded.
5.In a separate pan, heat oil and add the chile peppers, curry leaves, garlic, mustard seeds, and black lentils. Sauté until fragrant and the lentils are lightly browned.
6.Add the lentil mixture to the amaranth, stir to combine, and cook for an additional 5-10 minutes. Serve hot with rice or flatbread.

PROS

This dish is packed with nutrients, including iron, magnesium, and calcium from the red amaranth leaves.

The spices used in this recipe have been linked to reducing inflammation and aiding in digestion.

CONS

Some people may find the flavor of amaranth to be bitter or too earthy.

This dish can be quite spicy and may not be suitable for those who are sensitive to heat.

HEALTH & BENEFITS

Red amaranth leaves are a powerhouse of nutrients, including antioxidants, fiber, and essential vitamins and minerals.
Spices used in this recipe, such as turmeric and chile powder, have anti-inflammatory properties and have been linked to improving heart health and reducing the risk of chronic diseases such as cancer and Alzheimer’s.

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