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As almost all of you are aware these veggies ie. 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 varieties 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 here says it all. I will prepare the same with darker tinged red amaranth bhaji whenever I find the same and post 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. I had already posted this dish before with the addition of beetroot a lovely combo. This dish is exactly the same but without the beetroot. A lovely dish on the whole that can be relished best with rice.
** Ingredients :
Red Amaranth Leaves / Tambdi Bhajji : 1 medium sized bunch
Coconut : ½ cup freshly grated
Green Chillies : 3-4
Jeera : 1 tsp
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 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 5-6 cups of finely chopped leaves.
** In a kadai add in the chopped and rinsed leaves. Cover and cook on low heat till it gets cooked properly. Add salt to taste while cooking. Do not add in water as the rinsed water is enough to cook the bhajji well. If need be just sprinkle some in between. Remove and allow to cool.
** 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. The masala should be ground very fine with minimum water.
** Add the ground masala to the cooked ~ cooled red amaranth bhajji. This curry is not cooked / heated again.
** Beat the curds well to a smooth mixture. Add this to the cooked leaves and masala mixture and mix well. Check salt and add in if necessary.
** 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) 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.