- 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)
- Place onion and garlic in a food processor; pulse into a coarse paste.
- Heat 3 tablespoons oil in a nonstick skillet over medium heat. Add chopped leaves and stems and onion paste; stir to combine, about 1 minute. Stir in tamarind pods, chile powder, and turmeric. Pour in water and bring to a simmer, 3 to 5 minutes. Cook until water evaporates, 5 to 10 minutes. Stir in butter.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chile peppers, curry leaves, garlic, mustard seeds, and black lentils. Cook and stir until seeds pop and mixture is fragrant, 3 to 5 minutes. Fold into amaranth mixture to serve.
09/17/2019
recipepes.com
south ndian red amaranth with onions and garlic, recipe
PT15M
PT1H
5
455 calories
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