Red Amaranth Stir-fry Curry (Subzi/Poriyal)

Recipe showing flavorful Red Amaranth curry made from home-grown Amaranth and stir fried with Dal and Coconut.
Red Amaranth Curry / Poriyal / Subzi / Palya recipe

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.

Amaranth recipe made from fresh Amaranth grown in our kitchen garden
Home-grown Amaranth added to the speciality of this simple curry

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 Stir-fry Curry (Subzi/Poriyal) 1
Red Amarnath Curry is simple to make yet flavorful and goes with Rice dishes or Roti recipes.

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:

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 / Poriyal / Subzi / Palya recipe

Red Amaranth curry | Rajgira Subzi | Dante Soppu Palya | Sen Keerai Poriyal

Recipe showing flavorful Red Amaranth curry made from home-grown Amaranth and stir fried with Dal and Coconut.
5 from 3 votes
Prep Time 10 mins
Cook Time 10 mins
Course Side Dish
Cuisine Indian
Servings 2 people
Calories 195 kcal


  • 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.
    Red Amaranth Stir-fry Curry (Subzi/Poriyal) 2
  • Switch off the flame, when all the water absorbed by amaranth. Then, put the cooked amaranth in a plate.
    Red Amaranth Stir-fry Curry (Subzi/Poriyal) 3
  • 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.
    Red Amaranth Stir-fry Curry (Subzi/Poriyal) 4
  • Add onion in the kadai and saute till it becomes brown and add salt.
    Red Amaranth Stir-fry Curry (Subzi/Poriyal) 5
  • Add the cooked amaranthus in the kadai and mix thoroughly.
    Red Amaranth Stir-fry Curry (Subzi/Poriyal) 6
  • Finally, add grated coconut and mix it.
    Red Amaranth Stir-fry Curry (Subzi/Poriyal) 7
  • This curry goes very will with sambar rice and rasam rice or with any Roti varieties.
    Red Amaranth Stir-fry Curry (Subzi/Poriyal) 8

Nutrition / Calories (Estimate only)

Nutrition Facts
Red Amaranth curry | Rajgira Subzi | Dante Soppu Palya | Sen Keerai Poriyal
Amount Per Serving
Calories 195 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 37mg2%
Potassium 332mg9%
Carbohydrates 50g17%
Fiber 7g29%
Sugar 1g1%
Protein 11g22%
Vitamin C 1mg1%
Calcium 116mg12%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Liked this recipe?Comment below how it was!
Mention on Instagram @indianfoodkitchens or tag #indianfoodkitchens!
Let us know on Facebook @indianfoodkitchens

Comment below on what you think....

This site uses Akismet to reduce spam. Learn how your comment data is processed.