TAMBIDI BHAJI AMBAT/ Amaranth leaves Dal Curry/ Cheera Parippu Curry.

Red Amaranth leaves are called Tambidi Bhaji in Konkani .This Red Amaranth leaves are widely used in Kochi GSB Cusine.The dish prepared with Red Amaranth leaves, Coconut and Tur dal is called Tambidi Bhaji Ambat. 

Red Amaranth leaves are rich in Vitamins, Iron and Minerals.They are highly packed with Proteins,Vitamin A and are easily digestible to both kids and adults.The recipe is simple,quick and easy to prepare and serve as a side dish with steamed Rice.



The following ingredients are needed to prepare this Tambidi Bhaji Ambat.


Ingredients:-

Tambidi Bajji leaves with stems.-2 bunch
Tur dal.                -1/2 cup
Salt.                     - to taste



For grinding the Coconut Masala paste:-

Coconut grated.   -1 cup
Red chillies.         - 5
Tamarind.             -a small gooseberry size



For Seasoning:-

Coconut oil/ Oil.    -1tsp
Mustard seeds.     -1tsp
Dry Red chilly.       -2 (broken into halves)




Instructions:-

Clean,Wash and finely chop Tambidi Bhaji/ Red Amaranth leaves and keep aside.

Peel the skin of Red Amaranth stems, wash and chop the stems into 1and 1/2 inch long pieces.Keep aside.

In a pan heat little oil and roast 5 Red chillies and keep aside.

Pressure cook 1/2cup Tur dal adding little Water for 4 whistles till the dal cooked well and soft.Keep aside.

Grind Coconut grating, roasted Red chillies and a small gooseberry size Tamarind to a smooth paste.Keep aside.




Method:-

In a vessel boil sufficient Water and add the finely chopped Tambidi Bhaji leaves and chopped stems.Cover the vessel with a lid and cook the Bhaji leaves and stems till soft and well cooked.

Add the pressure cooked Tur dal and mix the dal with the cooked Bhaji leaves and stems and boil and cook for 2 minutes.

Add Salt and mix well.

Add the ground Coconut Masala paste to the cooked Bhaji and Tur dal mixture.Mix well and boil for 2 minutes.

Mix everything well and switch off the flame.

Heat Coconut.oil/ Oil in a pan and splutter Mustard seeds.

Add broken Red chilly bits and fry well.

Add Curry leaves and fry for a second and switch off the flame.

Pour this seasoning into theTambidi Bhaji Ambat / Dal Amaranth Curry in the vessel and close the vessel with the lid.

A tasty, yummy Tambidi Bhaji Ambat is ready to serve with hot steamed Rice.