Tambdi Bhajji (Red Amaranth Leaves) ~ Beetroot Sasam ... A simple side dish that goes very well with Dal-Chawal ... A healthy version of using leafy veggies .......
Tambdi Bhajji or Red Amaranth Leaves are widely available all round India. They are available with some colour difference and in green too. Some result in bright red curry when cooked and some impart darker tinge. I guess, it depends on the varities in the same veggie. Sometimes I do get red one’s and they are simply delicious with a little bit of sweet taste but this one was not so and colour credit here goes to the beetroot I added. I will prepare the same with darker tinged red amaranth bhaji and post the same to show in the difference in some time. Do watch out for it in my Blog. Again for this dish, you can use any type available to you. This dish can be prepared with just the leaves too. But since I wanted to consume some beetroots that were in excess at home, thought why no add it to the curry. The result really was awesome. A lovely dish on the whole that can be relished best with rice.
Red Amaranth Leaves / Tambdi Bhajji : 1 small bunch
Beetroot : 1 medium sized.
Coconut : ½ cup freshly grated
Green Chillies : 3-4
Jeera : 1 tblsp
Curds : ½ cup.
Salt to taste.
For Tempering :
Oil : 1 tsp
Mustard Seeds : 1 tsp
Hing / Asafoetida : ¼ tsp
Curry Leaves : 8-10
** Pick, clean and finely chopped the red amaranth leaves / tambdi bhajji. Put it in a colander and rinse well. Leave it aside and let the water drain properly. You should have in all about 3-4 cups of finely chopped leaves.
** Peel the beetroot and cut into small pieces. Rinse well and let all water drain properly. In all you should have about a cup full of the pieces.
** Put the chopped leaves and beetroot pieces in a pressure cooker and add about ½ cup of water. Pressure cook on medium flame to 2 whistles. Remove and let cool completely. Once completely cooled down to room temperature. Remove and put it in a bowl.
** To be ground : Add the grated coconut, green chillies chopped to pieces and jeera in a mixer grinder and grind all to a fine paste. Use the cooked amaranth leaves – beetroot water for grinding of the masala. The masala should be ground very fine with minimum water.
** Add the ground masala to the cooked veggies. This curry is not cooked / heated. Add salt to taste and mix well.
** Beat the curds well to a smooth mixture. Add this to the veggies and masala mixture and mix well.
** For Tempering : Heat the oil in a small pan, when hot, add in the mustard seeds and when they begin to splutter add in hing and the curry leaves and fry for a minute. Pour this over the prepared mixture.
** Tambdi Bhajji (Red Amaranth Leaves) ~ Beetroot Sasam is ready to be served. Serve this at room temperature as a side dish with any of the curry items and rice. Goes very well as an accompaniment to spicy dishes.
** Note : The addition of green chillies is upto individual choice. You may add less / more depending upon both the spice level of the chillies as well as your personal liking. Again addition of hing / asafoetida is also a choice. You may leave it out if not desired, I am however partial to hing, as in my home we love its flavour, so I have added a little bit.