Smitha Hemadri
Natural Healing - Leader & Influencer
08:16 AM | 09-01-2020
Saag, the Indian moniker for green leafy vegetables, forms an integral part of various regional cuisines in the country. Resembling spinach in appearance, amaranth leaves come in a few varieties ranging from purple and red to green or gold in colour and are found in the foothills of the Himalayas to the coasts of south India. A few years back, the seeds of the plant had gained much popularity for their health benefiting properties because of which they were caped under the superfood segment. But tracing back history, amaranth seeds were the staple food of the Aztecs and have been used for centuries to make many dishes. In south India, sambar and chutney are some of the popular dishes made with amaranthus leaves. This is an oil-free, quick recipe that can be made without dals hence keeping it simple and healthy.
This is now ready to be mixed with rice, relished as an accompaniment with rotis' and a great side dish to be used with ragi balls too.
Tip: I prefer to use the chilli whole while cooking. Before grinding, its best to add one by one and adjust the spice.
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