Amaranth is a very nutritious green vegetable. Red Amaranth is one of the many varieties. It is a rich source of vitamins, minerals, antioxidants, and phytochemicals. It prevents hair loss and grey hair. Calcium in Amaranth helps to strengthen the bones. Fiber helps to reduce cholesterol. It is high in iron, so it is highly recommended for anemic patients, nursing mothers, and pregnant women. Since Amaranth is also high in Vitamin A, it helps to improve eyesight.
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Ingredients
A big bunch of Amaranth
1/4 tsp of turmeric
salt to taste
About 3 cups of yogurt
1 tsp ginger
2-3 green chilies
1 inch piece of ginger
Fot Tempering
2-3 tsp of coconut oil or any other oil
10 fenugreek seeds
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 red chilies
a pinch of hing
few curry leaves
A big bunch of Amaranth
1/4 tsp of turmeric
salt to taste
About 3 cups of yogurt
1 tsp ginger
2-3 green chilies
1 inch piece of ginger
Fot Tempering
2-3 tsp of coconut oil or any other oil
10 fenugreek seeds
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 red chilies
a pinch of hing
few curry leaves
Preparation
Wash the Amaranth and chop it finely.
Make a paste with cumin seeds, ginger, green chilies and some salt. Add this paste into the yogurt and give a good mix.
Wash the Amaranth and chop it finely.
Make a paste with cumin seeds, ginger, green chilies and some salt. Add this paste into the yogurt and give a good mix.
Procedure
Tempering
Take 2-3 tsp of coconut oil in a pan and heat it up. When the oil is hot add 1/2 tsp of mustard seeds and 1/2 tsp of cumin seeds. Keep stirring for uniform frying. When the mustard seeds are popping up, add 2 red chilies by cutting them into small pieces. When the red chilies are also fried, add a pinch of hing and a few curry leaves. Stir it once and remove the pan from the fire and immediately add the tempering to prepared yogurt. Enjoy the nice sizzling sound.
In the same pan add the cut Amaranth and stir it once. No need to add any oil. Add 1/4 cup of water and stir it. You can cook it until the Amaranth is cooked. You may cover it while cooking but if you cover it the amaranth will discolor. I like to cook it uncovered so that it will retain the bright red color of Amaranth. You can add some turmeric powder whiling cooking. You may add some more water if it is dry. When it is done cooking switch off the flame and allow it to cool down. You may add a little water to cool down quickly. When it is cool down, add it to the tempered and spiced up yogurt. Mix it well and you may add salt as you needed. If you like to enjoy the color also along with the taste like me, your eyes will be satisfied. Red Amaranth Raita is ready. You may use any kind of Amaranth leaves for this recipe. Serve this raita with rice, chapati, millets or quinoa.
Note: Never add the hot greens or vegetables to yogurt as it will curdle.
Tempering
Take 2-3 tsp of coconut oil in a pan and heat it up. When the oil is hot add 1/2 tsp of mustard seeds and 1/2 tsp of cumin seeds. Keep stirring for uniform frying. When the mustard seeds are popping up, add 2 red chilies by cutting them into small pieces. When the red chilies are also fried, add a pinch of hing and a few curry leaves. Stir it once and remove the pan from the fire and immediately add the tempering to prepared yogurt. Enjoy the nice sizzling sound.
In the same pan add the cut Amaranth and stir it once. No need to add any oil. Add 1/4 cup of water and stir it. You can cook it until the Amaranth is cooked. You may cover it while cooking but if you cover it the amaranth will discolor. I like to cook it uncovered so that it will retain the bright red color of Amaranth. You can add some turmeric powder whiling cooking. You may add some more water if it is dry. When it is done cooking switch off the flame and allow it to cool down. You may add a little water to cool down quickly. When it is cool down, add it to the tempered and spiced up yogurt. Mix it well and you may add salt as you needed. If you like to enjoy the color also along with the taste like me, your eyes will be satisfied. Red Amaranth Raita is ready. You may use any kind of Amaranth leaves for this recipe. Serve this raita with rice, chapati, millets or quinoa.
Note: Never add the hot greens or vegetables to yogurt as it will curdle.
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