South Indian Red Amaranth with Onions and Garlic Good Recipes

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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

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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