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thambdi bhajji saasam

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.

Course Brunch, Dinner, Lunch
Cuisine Indian, Konkani, South Indian
Prep Time 15 minutes
Cook Time 14 minutes
Servings 6
Author Vanitha Bhat

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

  1. First step is to pick the leaves of the amaranth leaves and wash them thoroughly.

  2. Pick the leaves (along with the tender stems), wash in plenty of water and drain well. Discard the hard stems.

  3. 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.
  4. Set aside for the pressure to drop naturally.

  5. Meanwhile, make the traditional, coconut masala for like in any saasam.

  6. 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.
  7. Add just enough water to make a fine paste/puree. Set aside.
  8. Once the pressure of the pressure cooker drops, open and add the blended coconut masala to the cooked leaves.
  9. Add enough water to make a flowing consistency…more to enjoy with rice or slightly thick to enjoy with rotis/parathas.
  10. Use the water needed to rinse the blender jar too (no wastage here).
  11. Mix well, add salt to taste and bring to a boil on high.
  12. Simmer for about 5 minutes on medium low heat.
  13. Time to add the tempering or "tadka" as we call it.
  14. Heat 2 tablespoons of coconut oil in a small tadka pan and when hot, add ½ to 1 teaspoon of mustard seeds.
  15. Allow it to splutter fully and then add a few curry leaves.
  16. Add the tadka to the simmering curry, stir well and time to serve and enjoy!
  17. 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.
  18. Do try this the next time you get amaranth leaves or any other leafy green you like..could be spinach too.

  19. 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!