Tambadi Bhajji Sasam (Red Amaranth Leaves Curry)~ 1.

"Tambadi Bhajji Sasam (Red Amaranth Leaves Curry)~ 1." … Tambadi Bhajji (Red Amaranth Leaves/ Harive Soppu) is a red leafy veggie that is widely available all round India ... here is simple curd based curry that taste best served with sheetHa/ rice/ chawal during summer … 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??? its the health benefits and taste that matter and they are largely same in all of them. So, rest assured you can use any type available in your vicinity. I had already posted this dish before with the addition of beetroot in combo and it did give a beautiful red tinge to the curry. This dish is exactly the same but without the addition of beetroot. 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 recipe for "Tambadi Bhajji Sasam (Red Amaranth Leaves Curry)~ 1" ... my style, simple and easy to beat the heat ..... 

** Ingredients :

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

Coconut/ Soyi/ Nariyal : ½ cup freshly grated

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

Jeera/ Cumin Seeds : 1 tsp

Curds/ Dahi/ Yogurt : ½ cup fresh 

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.

** In a kadai add in the chopped and rinsed leaves. Cover and cook on low heat, stirring a few times until it gets cooked properly. 

** Add salt to taste, however do not add water as there is always enough water in the leaves to be cooked. Still, if need be just sprinkle a little bit in between while stirring. Remove and keep aside to let cool.

** To be ground : Add grated coconut, green chillies chopped to pieces and jeera in a mixer grinder and grind all to a fine paste with little bit of water. The masala should be ground very fine with minimum water.

** Add the ground masala to cooked- cooled red amaranth 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 Sasam (Red Amaranth Leaves Curry)~ 1" 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.