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South Indian Red Amaranth with Onions and Garlic |
"This is one my favorite dishes! You can eat it with rice, dosa, or idli."
Ingredients :
- 1 massive onion, quartered
- 15 cloves garlic
- three tablespoons vegetable oil
- 5 cups chopped pink amaranth leaves, with their stems
- 2 pods green tamarind
- five teaspoons red chile powder, or to taste
- half teaspoon ground turmeric
- half cup water
- 1 teaspoon butter
- Seasoning:
- 1 tablespoon vegetable oil
- 2 pink chile peppers, halved, or more to taste
- 2 sprigs clean curry leaves
- 2 cloves garlic, chopped
- 1 teaspoon mustard seeds
- 1 teaspoon skinned break up black lentils (urad dal)
Instructions :
Prep : 15M | Cook : 6M | Ready in : 26M |
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- Place onion and garlic in a meals processor; pulse into a coarse paste.
- Heat 3 tablespoons oil in a nonstick skillet over medium warmth. Add chopped leaves and stems and onion paste; stir to combine, approximately 1 minute. Stir in tamarind pods, chile powder, and turmeric. Pour in water and produce to a simmer, three to five minutes. Cook until water evaporates, 5 to ten mins. Stir in butter.
- Heat 1 tablespoon oil in a huge skillet over medium-excessive warmness. Add chile peppers, curry leaves, garlic, mustard seeds, and black lentils. Cook and stir till seeds pop and aggregate is aromatic, three to 5 mins. Fold into amaranth combination to serve.
Notes :
- Substitute 2 teaspoons ghee for the butter if favored.
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