So that you may be making ready Red Amaranth Leaves and Coconut Curry Udupi Style recipes for your loved ones however this tips may be useful.
By no means prepare dinner this stuff in an Air Fryer
In the previous couple of years, Air Fryers have become extremely popular in addition to an important kitchen equipment. Basically an amped-up countertop convection oven, it is quite steadily advisable by cooking experts to arrange frozen meals, bake cookies, and even fry bacon, hen and different meats. Air frying is more healthy than frying in oil. It cuts energy by 70% to 80% and has quite a bit less fat. This cooking methodology may also cut down on a few of the different harmful results of oil frying.
Before you jump to Red Amaranth Leaves and Coconut Curry Udupi Style recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
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We hope you got benefit from reading it, now let’s go back to red amaranth leaves and coconut curry udupi style recipe. You can have red amaranth leaves and coconut curry udupi style using 10 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Red Amaranth Leaves and Coconut Curry Udupi Style:
- Provide 3 cup Red Amaranth leaves
- Provide 3/4 cup Grated Coconut
- Use 2 tablespoon Tamarind juice
- Take to taste salt
- Provide 2 tablespoon For Seasoning Oil
- Get 1 teaspoon Mustard Seeds
- Provide 1/4 teaspoon Cumin seeds
- Provide 1/4 teaspoon Black Gram
- Provide 2 pinches Asafoetida
- Prepare 4-5 Red Chilli
Steps to make Red Amaranth Leaves and Coconut Curry Udupi Style:
- Heat one tablespoon of oil in a pan. Add the chopped amaranth leaves to it.
- Saute it over a medium flame for a minute. Pour the tamarind juice and add salt to it. Turn off the flame once it is cooked.
- Heat oil in another pan. Add the ingredients (except asafoetida) as mentioned in the seasoning and allow them to splutter.
- Transfer the mix into a dry mixie jar. Add the grated coconut, salt to it. Make a smooth paste of it.
- Add the above paste to the cooked leaves and tamarind juice mix. Switch on the flame and cook for 5 minutes over a low flame.
- In the meanwhile, heat vegetable ghee/oil and add mustard seeds,asafoetida to it. Allow the mustard seeds to splutter. Transfer the seasoned mix to the prepared curry.
- Turn off the flame. Transfer the healthy curry into a serving bowl.
- Serve hot with steamed rice or roti.
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