Ragi Thalipeth, Red Amaranth Leaves Sambar and Rice( not in picture)

Recipe Link for Ragi Thalipeth
https://palateobypushpa.blogspot.com/2018/03/ragi-thalipeth-roti-finger-millet.html 


Recipe for  Red Amaranth Leaves Sambar

Ingredients:

1 cup Toor Dal

1 cup Red Amaranth Leaves/ Dantina Soppu chopped

1 Tomato

3 Sambar Onions ( cut into half)

2 Garlic cloves chopped

2 spoons Tamarind extract

1/4 cup Coconut grated

1/2 spoon Turmeric powder

2 spoon Sambar powder/ Masala Powder

2 - 3 spoons Red Chilli powder

1/2 spoon Mustard seeds

1/2 spoon Jeera

Pinch of Asafoetida

1 spoon Jaggery powdered (optional)

Salt

Oil

Method:

Cook toor dal, red amaranth leaves, pinch of turmeric powder, 2 drops of oil, tomato and water in a pressure cooker on a medium flame for  5 whistles.

For seasoning, in a tadka pan, heat 1 spoon oil, add mustard seeds, jeera, garlic, sambar onion and asafoetida and turn off the flame.

Now grind coconut and tomato into a fine paste in a mixer jar.

Pour paste, seasoned mix, tamarind extract, sambar powder, red chilli powder, turmeric powder to the cooked toor dal, add jaggery, add salt and cook for 5 minutes on a medium flame untill sambar starts boiling.

Red Amaranth  Leaves Sambar is ready to serve with rice or ragi ball.