Tambadi Bhajji- Beetroot Sasam (Red Amaranth Leaves- Beetroot Curry)".

"Tambadi Bhajji- Beetroot Sasam (Red Amaranth Leaves- Beetroot Curry)" ... tambadi bhajji (red amaranth leaves/ harive soppu/ laal mathi) is a red leafy veggie widely available all round India ... here is a simple curd based dish apt to be relished during summer to beat the rising heat and keep the tummy healthy ... tastes awesome served with rice ... Yummilicious ....

** Tambadi Bhajji also known as Red Amaranth Leaves/ Harive Soppu/ Laal Math Bhaji in different regions of India is a leafy veggie consumed by almost all Indians. They are available with some minute difference in red colour, and is available in green too. Some leaves when cooked result in bright red curry while a few impart either light or darker tinge. I guess, it depends on the varieties in the same veggie. The red one’s are simply delicious with a little bit of sweet taste which is difficult to find at times.

** Well, what's there in color, isn't it??? So, rest assured you can use any type available in your vicinity. I have already posted gravy based and simple upkari dish before with this leafy veggie in fact, I have even added on fish to it and prepared it successfully. In this recipe I have added on beetroot along with the leaves and it gave me that beautiful red color you see in picture. On the whole this is a healthy and tasty dish to be relished during summer month when its hot and the body needs cooling down.

** Tambadi bhajji can be cooked as simple upkari or as a curry like ambat, koddel, gashi etc. too. I have even tried out ambado, sanna idly etc. and they all are very tasty, just browse through the blog using label or search option for the same and you will find them all. However, just a word of caution always purchase those of which the leaves are fresh and not infested with worms etc. There will be holes or white dots on the leaves which indicate that they are not good, avoid such leaves especially during monsoon.

** Here is my simple recipe for "Tambadi Bhajji- Beetroot Sasam (Red Amaranth Leaves- Beetroot Curry)" ... my style ...

** Ingredients :

Red Amaranth Leaves/ Tambadi Bhajji/ Harive Soppu/ Laal Mathi : 1 small bunch

Beetroot : 1 medium sized.

Coconut/ Soyi/ Nariyal : ½ cup freshly grated

Green Chillies/ Hari Mirchi/ Tarni Mirsanga : 3-4

Jeera/ Cumin Seeds : 1 tblsp

Curds/ Dahi/ Yogurt : ½ cup.

Salt/ Namak/ Meeta : to taste.

** For Tempering/ Seasoning/ Tadka/ Pannaka :

Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tsp

Mustard Seeds/ Sasam/ Rai : 1 tsp

Hing/ Asafoetida Powder : ¼ tsp

Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones

** Pick, clean and finely chop amaranth leaves/ tambadi bhajji. Put it in a colander and rinse well under running water. Leave it aside to let the water drain off properly. You should have in all about 5-6 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.

** Add chopped amaranth leaves and beetroot pieces in a pressure cooker along with ½ cup of water. Pressure cook on medium flame to 2 whistles. Remove, let cool completely to room temperature and then put it in a bowl.

** To be ground : Add grated coconut, green chillies chopped to pieces, jeera in a mixer grinder and grind to a fine paste using minimum water. You can grind with the cooked amaranth leaves- beetroot water which is what I did.  

** Add the ground masala, salt to taste to cooked- cooled red amaranth- beetroot bhajji and mix well. Do not cook or heat the curry again.

** Beat the curds 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/ Seasoning/ Tadka/ Pannaka : Heat the oil in a small pan, when hot, add mustard seeds, when they begin to splutter add in hing and curry leaves, fry for a minute and pour this over the prepared mixture.

** "Tambadi Bhajji- Beetroot Sasam (Red Amaranth Leaves- Beetroot Curry)" is done and ready to be served. Serve this at room temperature with rice along with other bhaji as accompaniment. One of the best dishes to be consumed during summer to beat the rising heat and keep that tummy in good healthy condition.

** Note : The addition number 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. Keep in mind to use fresh curds that have not gone sour.