Thambdi Bhajji Saasam or Red Amaranth Leaves Saasam is a south Indian style curry with red amaranth leaves in a mustard seeds flavored coconut masala/gravy.
This easy to make simple coconut based curry goes so well with rice or any Indian bread like rotis, chapatis, parathas etc. too.
This is my go to dish to make with fresh amaranth leaves (be it red/green amaranth leaves) or even spinach leaves.
You can also use cooked ash gourd, cooked Mangalore cucumber etc.
It is a must try if you love simple flavors, are a fan of coconut and love Indian food!
(Please read through the post for Printable/To Save Recipe Card, more tips, variations, step-wise instructions etc. below)
This easy, no onion, no garlic needed Konkani style vegan coconut gravy dish (from the coastal region of Mangalore in southern part of India), is one of the simplest, tastiest and not only easy to make but definitely nutritious curry you can make; courtesy these wonderful amaranth leaves.
Minimal ingredients and you have a unique south Indian dish on your dining table.
THAMBDI BHAJJI/RED AMARANTH LEAVES/RED SPINACH LEAVES
This highly nutritious red colored (or sometimes green colored too) leafy vegetable, is sometimes called red spinach or Chinese spinach too but we call it thambdi AKA Red bhajji or veggie; in this case a leafy vegetable.
As most vegetables especially greens have, this one too is highly nutritious…packed with antioxidants (even more than spinach), vitamins, minerals , iron etc. and low on calories and carbohydrates.
My favorite way to enjoy thambdi bhajji leaves and make sure my family does too is like in this coconut curry or sometimes even as a stir fry.
You need to separate the leaves from the hardy stems, wash thoroughly and then chop before adding to any dish. Needs a bit more cooking than regular spinach leaves.
Some varieties of red amaranth leaves retain the red color even after cooking and some lose their fiery red color like in this curry.
(The ones that we get in the local region of Mangalore in Karnataka in southern India do not disappoint in imparting that red color to the dish)!
If you can find it in any of your grocery stores (definitely in most Asian/Indian stores), do grab a couple of bunches and make this delicious south Indian curry.
It will definitely be on your "must make often" dish list.
THAMBDI BHAJJI SAASAM
Basic ingredients you will need:
- Amaranth leaves (red or green)
- Coconut (fresh/frozen/unsweetened desiccated)
- Roasted Dry red chilies
- Tamarind pulp or tamarind paste
- Mustard seeds
- Curry leaves
- Coconut oil
Mustard seeds are called “saasam” in our language (Konkani).
Basically in this dish, to our traditional basic, traditional Konkani coconut based paste which we use in various ways (which is mostly a coconut masala with roasted dry red chilies and tamarind with of course coconut), we blend in some mustard seeds too. Hence the name Saasam to the dish.
(You will find more such coconut based curries in my blog).
To this basic coconut gravy, we add boiled or cooked veggies; like cooked red amaranth leaves; mix in a tadka or tempering of again mustard seeds in coconut oil and enjoy it with piping hot cooked rice. That is it!
Other veggies you can add instead of red amaranth leaves or spinach leaves if you cannot find them or for just a variation are boiled ash gourd, boiled Mangalore cucumber (called “magge”), cooked raw mango, bitter gourd etc.
For a sweeter version of Saasam, you must try another gem from our cuisine....Avnaas Ambe Saasam using pineapples and mangoes. Just fruits in this simple uncooked coconut mustard base.
Step-wise Instructions to make Thambdi Bhajji Saasam
First step is to pick the leaves of the amaranth leaves and wash them thoroughly.
Pick the leaves (along with the tender stems), wash in plenty of water and drain well.
Discard the hard stems.
Chop roughly.
Add about 3 to 4 cups of chopped leaves to a pressure pan, add a bit of water to just cover it and pressure cook for 4-5 whistles or until leaves are almost cooked.
If using the Instant Pot, pressure cook on "high" for 2-3 minutes.
Set aside for the pressure to drop naturally.
Meanwhile, make the traditional coconut masala as for any saasam.
In a blender jar, add 1 cup of coconut, 6-8 roasted dry red chilis, (or even 1-2 tsp Kashmiri red chili powder), 1 medium marble sized fresh tamarind (or ½ tsp of tamarind paste) along with 1 teaspoon of mustard seeds.
I use a mix of spicy red chilies and less spicy Byadgi or Kashmiri red chilies; the latter mostly for it's color.
Add just enough water to make a fine paste/puree. Set aside.
Once the pressure of the pressure cooker drops, open and add the blended coconut masala to the cooked leaves.
Add enough water to make a flowing consistency…more to enjoy with rice or slightly thick to enjoy with rotis/parathas.
Use the water needed to rinse the blender jar (no wastage here).
Mix well, add salt to taste and bring to a boil on high.
Simmer for about 5 minutes on medium low heat.
Time to add the tempering or tadka as we call it.
Heat 2 tablespoons coconut oil in a small tadka pan and when hot, add ½ to 1 teaspoon of mustard seeds.
Allow it to splutter fully and then add a few curry leaves.
Add the tadka to the simmering curry, stir well.
Time to serve and enjoy!
This simple yet delicious coconut based Mangalore style leafy coconut curry goes perfectly well with hot, steaming rice (the way we enjoy it) or it is an awesome side with your rotis, parathas, chapathis etc. too.
Do try this the next time you get amaranth leaves or any other leafy green you ...could be spinach too or even any other cooked vegetable.
Enjoy and Happy Cooking/Eating!
SERVING SUGGESTIONS
As mentioned before, we normally enjoy it on a bed of hot, steaming rice with a simple stir fry on the side.
You can use it as a delicious side/dip for many Indian breads like rotis, parathas, chapattis etc. too!
This time, we enjoyed it with some Konkani style dalithoy, bhindi/okra upkari/stir fry , some moringa lassi, crispy papads, handful of fried peanuts and some hot, steaming rice.
Store leftovers in your refrigerator and it stays fresh for a couple of days at least. You may need to adjust the consistency and seasonings like salt etc.
Do try this easy peasy, simple yet delicious Mangalore Konkani style coconut based Thambdi Bhajji Saasam the next time you get hold of some bunches of fresh leaves or if unavailable, then any other veggies or greens would be perfectly awesome too!
Enjoy and Happy cooking/eating!
For more Konkani style dishes, do check out these too:
- Cauliflower leaves Ambat
- Vaingan/Eggplant Mashinga/Moringa Saglen
- Drumsticks/Moringa Upkari/Stir fry
- Poddale/Snake Gourd Upkari/Stir fry
- Corn and the Cob Ghashi
- Avnaas/Pineapple Ambe/Mango Saasam
Time to share my recipe for Thamdi Bhajji Saasam (Print/Save):
Thambdi Bhajji Saasam or Red Amaranth Leaves Curry
This is an easy vegan, mustard flavored curry with Red Amaranth Leaves in a coconut based gravy south Indian/Konkani style.It goes perfectly well with hot steaming rice or with any Indian bread like roti, parathas, chapatis etc.
Ingredients
- 3-4 cups Red Amaranth Leaves
- 1 cup grated coconut fresh or frozen
- 6-8 dry red chilies mix of spicy ones and the non spicy Byadgi/Kashmiri red chilies
- 1 medium sized marble piece of tamarind or 1/2-1 tsp of tamarind paste
- 1 teaspoon mustard seeds
FOR TEMPERING:
- 2 tablespoons of coconut oil or any odorless cooking oil
- ½ - 1 teaspoon of mustard seeds
- Few curry leaves
Instructions
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First step is to pick the leaves of the amaranth leaves and wash them thoroughly.
-
Pick the leaves (along with the tender stems), wash in plenty of water and drain well. Discard the hard stems.
-
Add about 3 to 4 cups of leaves to a pressure pan, add a bit of water to just cover it and pressure cook for 4-5 whistles (in an Indian pressure cooker) or for 3 minutes on "High" in an Instant Pot' or until leaves are almost cooked.
-
Set aside for the pressure to drop naturally.
-
Meanwhile, make the traditional, coconut masala for like in any saasam.
-
In a blender jar, add 1 cup of grated coconut, 6-8 roasted dry red chilies, 1 medium marble sized fresh tamarind (or ½ tsp of tamarind paste) along with 1 teaspoon of mustard seeds.
-
Add just enough water to make a fine paste/puree. Set aside.
-
Once the pressure of the pressure cooker drops, open and add the blended coconut masala to the cooked leaves.
-
Add enough water to make a flowing consistency…more to enjoy with rice or slightly thick to enjoy with rotis/parathas.
-
Use the water needed to rinse the blender jar too (no wastage here).
-
Mix well, add salt to taste and bring to a boil on high.
-
Simmer for about 5 minutes on medium low heat.
-
Time to add the tempering or "tadka" as we call it.
-
Heat 2 tablespoons of coconut oil in a small tadka pan and when hot, add ½ to 1 teaspoon of mustard seeds.
-
Allow it to splutter fully and then add a few curry leaves.
-
Add the tadka to the simmering curry, stir well and time to serve and enjoy!
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This simple yet delicious coconut based Mangalore style leafy coconut curry goes perfectly well with hot, steaming rice (the way we enjoy it) or it is an awesome side with your rotis, parathas, chapathis etc. too.
-
Do try this the next time you get amaranth leaves or any other leafy green you like..could be spinach too.
-
Enjoy and Happy Cooking/Eating!
Recipe Notes
- Adjust the amount of dry red chilies to suit your taste.
- This same saasam can be made using any green leafy vegetable you like. It could be spinach, kale etc. or even bottle gourd, ash gourd, bitter gourds, potatoes etc.
- The consistency can be watery to enjoy with rice or slightly thick and a great dip for rotis, chapattis, parathas etc.
- Enjoy this Konkani style simple dish and Happy Eating/Cooking!
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Have fun cooking, eating and sharing!!!
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