Serving
(click to enlarge)

Amaranth Stir Fry Udupi
India - Udupi - Karnataka
  -  
Serves:
Effort:
Sched:
DoAhead:  
4 side  
***
65 min  
Yes

This flavorful stir fry of greens is from the very strict vegetarian cuisine of Udupi, in Karnataka, on the west coast of India. It is similar to a Western spinach side dish, but with more flavors and a firmer texture. If you want significant chili bite, chop a serrano chili fine and mix it in with the amaranth.





2
1/2
3
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1/2
1/2
6
1
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1
1/4
1
l-1/2
1/2
1
1
#
T
T
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t
t


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T
c
t
t
t
t
t
Amaranth Leaves (1)  
Tamarind (2)
Water, hot
-- Seasonings
Mustard seeds (3)
Urad Dal (4)
Curry Leaves (5)
Red Chili (6)
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Oil
Water
Salt
Jaggery (7)
Turmeric
Rasam Powder (8)
Coconut, grated
PREP   -   (45 min)
  1. If using block form TAMARIND, dissolve in 3 T nearly boiling water for 30 minutes or more. Strain, discarding the solids. If using concentrate, just measure out 1-1/2 Tablespoons.
  2. Pinch off AMARANTH leaves and tender tips, leaving leaf stems behind. Rinse leaves, spin dry in you salad spinner and chop fairly small. You should end up with at least 1 pound. Don't worry about the huge pile, it will cook down until you worry about not having enough.
  3. Mix all Seasonings items, breaking up Chili coarsely.
  4. Mix Salt, Jaggery and Turmeric.
RUN   -   (20 min)
  1. In a wok, kadhai or spacious sauté pan heat Oil quite hot. Stir in Seasoning mix (careful, the curry leaves will splatter). Fry stirring until mustard seeds are popping well.
  2. Stir in Amaranth until coated with oil, then stir 1/4 cup Water and Jaggery mix. Cover tightly and simmer over low heat until until Amaranth is tender, about 15 minutes.
  3. Stir Tamarind, Rasam Powder and Coconut. Take off heat
  4. Serve hot with steamed Basmati or Jasmine rice.
NOTES:
  1. Amaranth:   These greens are available in markets serving South and Southeast Asian communities. For details see our Amaranth page.
  2. Tamarind:   The amount is for block form. Concentrate isn't as flavorful, but if that's what you have, use 1 Tablespoon. For details see our Tamarind page.
  3. Mustard Seeds   In India, black mustard seeds are always used (except brown in Bengal), but the yellow ones will work if you don't have black.
  4. Urad Dal   This is split and peeled black urad beans. The dal is very white compared to other dals, and is available in any Indian market.
  5. Curry Leaves   These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian markets, at least here in California. Dried ones aren't of much use. If you don't have them you will have to leave them out - there is no acceptable substitute. Use caution with how many you use, because some people don't like the resinous taste. For details see our Curry Leaves page.
  6. Red Chili:   I use a de Arbol which is a fairly hot chili, but with just one the recipe is still very mild. If you want hotter, chop a green Serrano fine and mix with the amaranth. For details see our Chili Page.
  7. Jaggery   This is an unrefined sugar which comes in lumps or cones. It is needed to counter the natural bitterness of the amaranth. It's available in any Indian market. The version used in the photo example was sold as "Gur", which should properly be palm sugar. Indian terminology is rather inconsistent, but it did taste like palm sugar.
  8. Udupi Rasam Podi:   [Saarina Pudi] This powder is used not only in Rasams (sour tamarind soups) but in many other Udupi recipes. It is easy to make. See our recipe Rasam Podi.
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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