Stir-fry Amaranth Green with Roasted Galic



  • 1 tbsp extra virgin olive oil
  • 3 to 4 large handfuls of amaranth leaves (picked+washed+pat to dry)
  • 10 whole roasted garlic cloves
  • 1/4 tsp salt
  • 2 tbsp water


  1. To roast garlic, preheat oven to 350F. Halved a whole head of garlic. Drizzle some olive oil, salt and pepper on each cut side. Wrap garlic in a foil and roast for 45 to 50 minutes.
  2. Heat a huge skillet on medium high. Wait for the pan to heat before adding oil.
  3. Throw in a few cloves of roasted garlic. Fry for a few seconds before adding in amaranth greens, salt and some water. Cover to steam for a minute. Toss greens to evenly wilt for another minute. Serve hot.


Crispy Amaranth Leaves Balls



  • 3 cups washed and chopped amaranth greens/chauli/thotakura (packed)
  • 1/2 besan/senaga pindi/chick pea flour
  • 3-4 finely chopped green chillis
  • 1 tsp ginger garlic paste
  • 1 tsp cumin seeds
  • 1/2 tsp red chili powder
  • salt to taste
  • water as required
  • oil for deep frying
  • 1 tbsp fresh grated coconut


  • 1 1/2 tbsps white sesame seeds
  • few curry leaves
  • 2 dried red chilies, tear and de-seed
  • 1/2 tsp mustard seeds
  • pinch of asafoetida/hing/inguva
  • 2 tsps oil


  • In a bowl, add the chopped amaranth greens, green chilles, ginger-garlic paste, red chili powder, cumin seeds, besan and salt. Add little water to make a dough such that you can make small balls. Make small balls and keep aside.
  • Heat oil in a deep frying vessel. Once its piping hot, reduce flame to medium and drop the balls gently into the oil and fry them to a golden brown color. Deep fry a batch of 8-10 balls depending on the size of the vessel.
  • Heat 2 tsps oil in a pan, add mustard seeds and allow to splutter. Add sesame seeds, red chilies, hing and curry leaves and saute for a few seconds. Add the balls to the pan and mix well. Turn off heat and sprinkle fresh grated coconut.
  • Serve warm with a cup of masala chai.

Amaranth in Coconut gravy aka Keerai Kootu



  • 3 cups chopped green Amaranth leaves
  • 1/2 cup split Pigeon Peas
  • 2 tbsp. oil
  • 1 tbsp. tamarind paste
  • Salt to taste
  • Water as required

Ground to paste

  • 1/4 cup grated coconut
  • 1 green chilly
  • 1 tsp. cumin seeds
  • 1 tsp. raw rice
  • 5-6 peppercorn


  • 1 tsp. mustard seeds
  • 1 tsp Bengal gram
  • 1/2 tsp. cumin seeds
  • 1 dry red chilly


  1. Wash Amaranth leaves and split Pigeon peas (Toovar dal) with plain water.
  2. Chop Amaranth greens.
  3. Cook Pigeon peas in a pressure cooker for three whistles, let it cool.
  4. Soak a small ball of tamarind in 3 tbsp. water to get thick paste. I used store bought Tamarind paste here.
  5. Grind coconut, green chilly, cumin seeds, peppercorn (kali-mirch) and raw rice into fine paste.
  6. Heat oil in a pressure cooker and crackle mustard seeds and cumin seeds in it. Add Bengal gram, red chilly, tamarind paste and 1/ 2 cup of water in it. Let it simmer for 4-5 minutes on high heat.
  7. Reduce heat add chopped Amaranth greens, boiled Pigeon peas, ground coconut paste and cook for just one whistle.
  8. Cool the cooker completely before opening. Serve this healthy Amaranth green in coconut and pigeon peas with flatbread or plain rice.


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