Amaranth or Amaranths is a Leafy vegetable used in many parts of the world. They are in Red and Green colors and rich in Vitamin A and C, plus dietary minerals including calcium, iron, magnesium, phosphorus, zinc, copper, and manganese. We can consume their Leaves, stem, roots and its seeds too. In some places the seeds’ flour is used along with wheat flour for baking.
We use this to make a stir fry, curry or gravy. We can use the leaves in soups by stir frying them for a few seconds before adding to the soup.
Here I have used this as a vegetable in Sambar.
– Cook Toor dal along with turmeric powder in 1½ cups water till soft (if using pressure cooker cook for 2 whistles – 1 on high and 1 on low). Mash the dal lightly.
– Clean, wash and cut the amaranth leaves and stem into small pieces.
– Boil 1 Cup of water in a heavy bottom vessel.
– Add the onions & tomatoes and cook till almost soft. That is about 5-6 minutes on medium heat.
– Now add in the chopped amaranth leaves along with its stem, sambar powder, Jagaree and Tamarind pulp.
– Cook on medium heat for another 3-4 minutes approximately.
– Add the cooked dal to this vessel along with grated coconut if using.
– Boil the mixture for 5-7 minutes on medium to low heat.
– Heat a pan and dry splutter the mustard seeds. Add this to the sambar.
– Enjoy with white rice.
– You can also use Spinach leaves, Fenugreek leaves along with the Amaranth leaves.
– There is no need to use coriander leaves or curry leaves in this Sambar, as already has green leaves.