Padipe Saasmi Recipe (Udupi Style Amaranth Leaves Curry with Coconut & Tamarind)
This coconut tamarind based thick spinach curry called padipe saasmi is famous Udupi style curry that is made using red amaranth leaves (harivesoppu).
Cuisine of our country is amazing and the variety of spinach we get is even better. Variety of spinach used in different kind of dishes and in all the cuisines of India makes our culinary culture rich and amazing.
This coconut tamarind based thick spinach curry called padipe saasmi is famous Udupi style curry that is made using red amaranth leaves(harivesoppu). The coconut masala gives a nice thick consistency to the curry and this dish is made with no onion or garlic, it’s a delicious and healthy dish to make any time. It is also made during festivals.
If you like this recipe, you can also try other Udupi style recipes such as
- 12 sprig Red Amaranth Leaves , You can use spinach also
- 1 cup Fresh coconut , grated
- 4 Dry red chillies
- 2 Green Chillies
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds (Jeera)
- 1 Tamarind , marble sized
- Salt , to taste
- 1-1/2 teaspoon Cooking oil For tempering
- 1 teaspoon Cooking oil
- 1 teaspoon Mustard seeds
- 2 Dry red chillies
- 1 teaspoon White Urad Dal (Split)
- 1 sprig Curry leaves
How to make Padipe Saasmi Recipe (Udupi Style Amaranth Leaves Curry with Coconut & Tamarind)
To begin making the Padipe Saasmi recipe, pluck the amaranth leaves, include some of the tender stem as well. Wash the leaves and stem well in water. Drain the leaves from water. Chop them finely.
Soak tamarind in 1/2 cup water for about 30 minutes.
Grind together coconut, dry red chilies, green chilies, mustard seeds and cumin seeds into a thick and smooth paste.
Heat oil in a heavy bottomed pan. Add the ground paste and cook until the raw smell is gone.
Add chopped spinach/amaranth leaves and saute for about 5 to 7 minutes.
Add salt to taste and tamarind extract or juice to the curry.
Heat oil in a tadka pan. Add mustard seeds and allow it to splutter. Add dry red chilies, urad dal and curry leaves.
Once urad dal begin to turn golden brown remove the pan from heat and pour it into the spinach curry. Turn off flame and serve hot.
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."