How to make superfood Red Amaranth Curry – step by step recipe with photos
Amaranth belongs to the Green leafy vegetable family. Green leafy vegetables generally aren’t so popular even disliked especially by kids. But not many people know that Amarant is a superfood – it packs a lot of healthy nutrients not to mention it is gluten-free and packed with healthy fiber, proteins, and minerals such as Zinc, Manganese, and Phosphorous along with essential vitamins. Why Amaranth is a super-food?
Other names of this dish:
- Rajgira Subzi
- Dante Soppu Palya
- Sen Keerai Poriyal
Much of this is because they are thought to be not as tasty other ‘regular’ vegetables. And the other misconception is that there isn’t a lot of variety when cooking green leafy vegetables. Well, we are here to show you otherwise 🙂
Amarath is called Rajgira in Hindi, Sen Keerai in Tamil, Harive Soppu or Danita Soppu in Kannada. We started growing Amaranth in our terrace and the one we’ve used here is the one that was home-grown from the Kitchen garden. Amaranth is very easy to grow and it keeps giving you yield even if you have less space in your house. Just make sure that you have enough sunlight (balcony or terrace) and you can keep harvesting with just 2 or three plants. We definitely recommend you growing this even if you are beginner to gardening. Check this Youtube video on how to grow Amaranth.
This particular Red Amaranth curry is a simple stir-fried dish that falls under the Poriyal (Tamil), Subzi (Hindi) or the Palya (Kannada) categories. It is very flavorful and vibrant in its color too. So it’s easier to make it look presentation-friendly to those who are not so fond of Greens. Check out other Indian curry recipes.
We’ve used a typical South Indian technique of making dry subzis or Poriyals – Urad, Channa Dal and Coconut bring in that texture that compliments the softness of the cooked Amaranth. You could have the Palya ready in under 25 minutes to go for your Lunch or Dinner.
Amaranth leaves that we grew were the size of a Tulsi/Basil so when it was cooked the quantity looked less. So keep this in mind if you are cooking for a family of 4.
Red Amaranth curry goes perfectly well with any South Indian main dish that has Rice and Sambar/Rasam but it can also pair up really well with Roti recipes such as Chapathi, Phulka, or Tandoori Roti.
What we really liked about the Red Amaranth curry was the freshness and also the Dal brought in a fun texture and flavor that enhanced the overall taste of the dish.
Check out other vegetable curries:
- Cauliflower stem stir-fry curry recipe
- Easy Vegetable curry (dry) recipe
- Aloo Methi (Potato and Fenugreek) Curry Recipe
Check out other websites that feature Amaranth recipes:
Over to you now. Try this healthy curry recipe and let us know how you liked it.
Find step-step-recipe of Red Amaranth Curry below, with photos.
Red Amaranth curry | Rajgira Subzi | Dante Soppu Palya | Sen Keerai Poriyal
- non-stick kadai
- 1 teaspoon mustard seeds
- 1 teaspoon Urad Dal
- 1 teaspoon Channa Dal
- 1 no onion finely chopped
- 1 no red chilli
- 2 cups red amaranth fresher the better.
- 1 tablespoon coconut grated
- 1 tablespoon oil
- 1/4 cup water
- 1 pinch salt as per taste
How to make:
- Wash the red amaranth two to three times to remove sand particles.
- Chop the amaranth into small pieces. Heat the kadai and add the amaranth, water and salt. Keep it in a medium flame.
- Switch off the flame, when all the water absorbed by amaranth. Then, put the cooked amaranth in a plate.
- Heat the kadai, add the oil and mustard seeds. Onnce mustard seeds splutter, add urud dal, channa dal and red chilli. Saute for two minutes.
- Add onion in the kadai and saute till it becomes brown and add salt.
- Add the cooked amaranthus in the kadai and mix thoroughly.
- Finally, add grated coconut and mix it.
- This curry goes very will with sambar rice and rasam rice or with any Roti varieties.