South Indian Red Amaranth with Onions and Garlic Recipe

South Indian Red Amaranth with Onions and Garlic Recipe

  • 1 large onion, quartered
  • 15 cloves garlic
  • 3 tablespoons vegetable oil
  • 5 cups chopped red amaranth leaves, with their stems
  • 2 pods green tamarind
  • 5 teaspoons red chile powder, or to taste
  • 1/2 teaspoon ground turmeric
  • 1/2 cup water
  • 1 teaspoon butter
  • Seasoning:
  • 1 tablespoon vegetable oil
  • 2 red chile peppers, halved, or more to taste
  • 2 sprigs fresh curry leaves
  • 2 cloves garlic, chopped
  • 1 teaspoon mustard seeds
  • 1 teaspoon skinned split black lentils (urad dal)
  1. Place onion and garlic in a food processor; pulse into a coarse paste.
  2. Heat 3 tablespoons oil in a nonstick skillet over medium heat. Add chopped leaves and stems and onion paste; stir to combine, about 1 minute. Stir in tamarind pods, chile powder, and turmeric. Pour in water and bring to a simmer, 3 to 5 minutes. Cook until water evaporates, 5 to 10 minutes. Stir in butter.
  3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chile peppers, curry leaves, garlic, mustard seeds, and black lentils. Cook and stir until seeds pop and mixture is fragrant, 3 to 5 minutes. Fold into amaranth mixture to serve.
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