Amaranthus Puree

Recipe By:
Courtney
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  • Yield 3 Servings
  • Level Medium

Rushed, chopped and compressed puree made of Amaranthus.
 

Ingredients

  • 4 cups chopped amaranthus
  • 2 sprigs curry leaves
  • A pinch of turmeric powder
  • Salt to taste
  • A few urad dal vadams (yadis -optional)
  • Seasoning
  • 2 teaspoons oil
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon udal
  • 1 big pinch of asafoetida
  • 1-2 red chili (broken into 2-3 pieces)
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Directions

  1. 1. Boil amaranthus with turmeric powder, salt and enough water so that when it is cooked, water gets fully absorbed.
  2. 2. Remove from fire and, while still hot, mash thoroughly with a wooden ladle to a very soft puree (alternatively, you could pass the cooked amaranthus through a liquidiser).
  3. 3. Season in oil the ingredients given, adding curry leaves when dal is browned; pour into mashed greens, mix thoroughly.
  4. 4. Fry in 1 tablespoon oil separately the 'vadams' and add to 'masiyal' - gives additional nutrition.
  5. 5. Serve with cucumber in Tamarind Sauce