Amaranth-Coconut Curry

The amaranth leaves have always been a part of traditional Indian cooking. Amaranthus or amaranth’s leaves are available in range of colours from red to green, pink to gold are common green leafy vegetables and they grow throughout the country, from the Himalayas to coastal regions in the South India. We cook them in making a simple stir fry called palya, tangy and spicy coconut based curry called huli, mild coconut curry called hashi and bendi in my home town of Udupi-Mangalore.

The recipe I am sharing with you today is called Harive Soppu Bendi as we call in my home town. Bendi is a simple, mildly spiced coconut gravy made using gourds like bottle gourd, pumpkin, ash gourd or greens like spinach, malabar spinach, green/red amaranth etc. The only spice used in the coconut gravy is cumin and a green chilli or two for light kick of heat. This Amaranth-Coconut Curry makes a perfect curry for little ones or those who can’t handle too spicy curries. With no overpowering spices competing, naturally astringent amaranth leaves flavour comes through the mild coconut gravy. Try this simple and flavourful curry when you feel like eating some light and healthy food and see your taste buds thanking you! 🙂

Ingredients:

Ingredients:
1 bunch tender Harive Soppu/Green Amaranth Leaves (Around 2½ – 3 packed cups)
1 tsp Jaggary/Palm Sugar
Salt to taste

For Coconut Paste:
1½ packed cups grated Coconut, fresh or frozen
1 tsp Jeera/Cumin Seeds
1-2 Green Chillies, slit

For Tadka/Tempering:
1 tsp Mustard Seeds
1 Dry Red Chilli, cut into 2-3 pieces
A pinch of Hing/Asafoetida (Optional)
A spring of Curry Leaves
½ tbsp. Oil (Preferably coconut oil)

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