The red amaranth leaves are not only tasty and make a wholesome gravy, but also lend a very nice reddish color to the dish. Both the leaves and the tender stems are used in the cooking. Many different combinations can also be made of this randayi/gravy, but here is the most common one.
In the picture above, you will see Vadi's also as part of the gravy. These vadis are sundried items which normally make a great addition to this randayi and some other gravies also.
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Red Amaranth Leaves, chopped fine - 3 cups
Toor Dal - 1/4 cup
Vadi - 5 pieces
Fresh/Frozen grated coconut - 1 cup
Red Chillies - 5
Tamarind - a small 1/2 inch piece
Coriander seeds - 1 tsp
Haldi/Turmeric pwd - a pinch
Mustard seeds - 1 tsp
Oil - to temper
Salt - to taste
- Cook the greens with the dal and enough water for 3 whistles in pressure cooker.
- Grind a masala by combining the Coconut, haldi, red chillies, tamarind, coriander seeds and water to make a fine masala.
- Once pressure subsides from the cooker, take the greens with dal in a pan and cook it with the ground coconut masala till the rawness from the masala goes away. Add water and cook to adjust the consistency.
- In a separate small pan, heat little oil, add the mustard seeds, once the splutter, move them to the side and fry the vadis also in the same oil. Then add this tempering to the pan with cooked greens.
- Dish is ready.
- The vadis in the dish are optional but one of the ways we normally make the dish with.
- If you are not using the Vadis in the tempering, then temper the dish with mustard seeds, hing, curry leaves and dry red chillies.