New this month
Get the Allrecipes magazine

South Indian Red Amaranth with Onions and Garlic

 made it  |  0 reviews   |   photos
spicy andhra kitchen

"This is one my favorite dishes! You can eat it with rice, dosa, or idli."
Added to shopping list. Go to shopping list.

Ingredients

26 m servings 756 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Place onion and garlic in a food processor; pulse into a coarse paste.
  2. Heat 3 tablespoons oil in a nonstick skillet over medium heat. Add chopped leaves and stems and onion paste; stir to combine, about 1 minute. Stir in tamarind pods, chile powder, and turmeric. Pour in water and bring to a simmer, 3 to 5 minutes. Cook until water evaporates, 5 to 10 minutes. Stir in butter.
  3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chile peppers, curry leaves, garlic, mustard seeds, and black lentils. Cook and stir until seeds pop and mixture is fragrant, 3 to 5 minutes. Fold into amaranth mixture to serve.

Footnotes

  • Cook's Note:
  • Substitute 2 teaspoons ghee for the butter if desired.

Nutrition Facts


Per Serving: 756 calories; 21 g fat; 121.1 g carbohydrates; 25.7 g protein; 2 mg cholesterol; 69 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 0