The world at large is familiar with the green colour spinach which is mostly not loved as a vegetable. But beyond the green leaves that are easily available, are some leaves that are equally enriched in nutrients and minerals necessary for the human body. One among such is the Amaranth Leaves also known as the Red Spinach or Lal Saag. While you can eat them raw, when made in the Karnataka style curry its taste enhances multifold. Prepared with simple ingredients of tamarind and sambar masala cooked along with dal, this Amaranth Leaves Curry will win hearts. Unlike the monotonous palak paneer curry, this curry with purple colour leaves is a great break.
From Tree To Bowl In A Mix Of Spices
If one were to trace the origin of this Red Spinach or Lal Saag, it will end the search in Central America. According to some scientific evidence, the plant Amaranthus cruentus originates from Central America. This plant has been cultivated in these regions since ancient times, especially for its grain.
There are more archeological proofs pointing towards the Amaranth seeds being found in Ozark rock shelters dated from 1100 AD. And then from the mid-19th century, there were colonial explorers who documented the process of obtaining amaranth seeds from the indigenous tribes along the Colorado River.
As for these vitamin-rich leaves reaching India, there is one theory that suggests the plant arrived in India some 500 years ago. It is believed that the seeds came to India by the way of established trade routes through Africa.
Ingredients:
- 2 bunches of Amaranth Leaves
- 1 cup cooked Toor Daal
- 1 lemon-sized Tamarind, soaked
- ½ tsp Turmeric Powder
- 1 Green Chille, slit
- A small piece of Jaggery
- 2 tsp Sambar Powder
- Salt
- Water
- To Temper:
- 2 tbsp oil
- ½ tsp Mustard seeds
- ½ tsp Toor dal
- ¼ tsp Hing
- A few Curry leaves
Method:
- Begin by washing and finely chopping the Amaranth leaves. Transfer it to a pan over medium heat. Add the tamarind water, turmeric powder, green chillie, and jaggery. Give it a good mix.
- Add half a cup of water, stir and cover it. Let it cook on medium for five to six minutes.
- Remove the cover and check if the leaves and stems have turned soft. Add sambar powder, and one cup of water. Give it a good mix and cook for about two minutes.
- Then add the cooked toor dal and mix well. Bring it to a boil and let it simmer for about two to three minutes.
- Meanwhile, in another pan over medium heat pour oil, add mustard seeds, toor dal, curry leaves, and hing. Fry until the seeds start to splutter. Pour over the curry and cover. Serve.
With the sour and salty taste of the spices and the richness of the Amaranth Leaves along with the blend of the protein-rich pulse is the best main course dish. Children and adults alike will ravish this dish of not green but purple leaves and is not like the regular spinach.