Cooked amaranth leaves are considered to be excellent source of Vitamin A, C, Calcium, Manganese and folate. In Kerala amaranth leaves are regular as thoran for rice. We cook with both red and green amaranth leaves.
So one Saturday when I chopped up amaranth leaves I realised it was very less for atleast lunch time. I would either have to make another side dish or think of something to do with this amaranth leaves to increase its volume. Hence, I decided to add soya nuggets and give it another texture. It not only added up to the volume but also gave it a different twist to the taste.
Amaranth Leaves – 1 bunch
Soya Nuggets – 1 cup (soaked in hot water for 15 minutes and drained)
Cumin Seeds – 1 tsp
Grated coconut – 1/2 cup
Green chilly – 2-3
Garlic – 2 cloves
Turmeric Powder – 1/4 tsp
Mustard seeds – 1/2 tsp
Oil – 1 tblspn
Salt to taste
- Heat a kadai with oil.
- Once oil is hot splutter mustard seeds.
- Add chopped amaranth leaves and saute well.
- In a blender, roughly blend soya nuggets. Transfer them to the kadai.
- In the blender add coconut, garlic, cumin, green chilly and turmeric powder and blend nicely.
- The amaranth leaves will start leaving water. Once the water has reduced add the contents of the blender and mix well.
- Add salt and mix well.
- Cover and cook on low flame for 5-6 minutes. If you think the bottom of the kadai is burning add a little water.
This goes very well with hot rice.