In our old house we used to have a small vegetable garden in the backyard where amma used to grow vegetables like Bittergourd,Snakegourd,Amaranth, etc....Amaranth leaves are completely nutritious coz they are an excellent source of carotene, iron, calcium, protein, vitamin C and trace elements.Infact they contain three times more calcium and vitamin B3 than spinach leaves.Now you know why you need to use them more often in your diet .This combined with pigeon pea(Toor dal),yet another storehouse of nutririon leaves you fully contented in preparing a nutritious curry .Here it is.
Red Amaranth leaves (washed thoroughly and chopped)-130gms
Pigeon peas(Toor dal) -70 gms
Potatoe(diced)-70gms
Grated coconut(fresh/frozen)-50gms
Mustard seeds-1/4tsp
Cumin seeds-1 fat pinch
Curry leaves-1 sprig
Coarse Red Chilli powder -1 1/4 tsp
Turmeric powder-1/4 tsp
Curds-100ml /kudampuli (also known as Kerala tamarind/ Malabar tamarind.The scientific name is Garcinia Cambogia )-1/2"piece
Oil
Salt
Method:-
Pressure cook dal and chopped potatoes.
Grind the grated coconut along with chilli powder, turmeric powder into a thick paste by slowly adding water.This is called Masolu in konkani.This paste is the base for the gravy.
In a kadai put oil and splutter the mustard seeds.Add cumin seeds .When the aroma of the cumin seeds starts coming add curry leaves and stir well.
Add the chopped amaranth leaves and cook till they are half done.To it add the cooked dal and potatoes.
Now add the ground coconut paste(masolu), salt, curds/kudampuli and stir well.Close the kadai with a lid and bring the curry to a boil.
Serve hot with rice.
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