Thambdi bhaji sasam (Red Amaranth leaves sasam/ side dish)

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KONICA MINOLTA DIGITAL CAMERA                                                                                                        Ready to serve Red Amaranth leaves sasam

Serves : 3-4

Time taken: 30 minutes

Red Amaranth leaves , Spinach’s lesser cousin these edible greens have always been a part of indian traditional cooking.  Though little different in taste Is available in two colours, and red seems to be the most popular one.  Amaranth has been found to be a good home remedy for premature greying and hair loss too.

I have put up Red Amaranth leaves masala a couple of years ago and today i would like to put up a side dish also a semi dry dish called sasam/sasmi.

What you need to have:

1. Chopped Amaranth leaves – 5 cups(when cooked it would be 2 and 1/2 cups)

2. Green chili -2

3. Fresh grated coconut – Little more than 1/3 cup

4. Bilimbi /Tamarind paste – 1/a little paste

5. Raw mustard seeds – 1/2 Teaspoon

6. Salt – to taste

6. Mustard seeds – 1/2 Teaspoon(to season)

7. Curry leaves – A few(to season)KONICA MINOLTA DIGITAL CAMERA                                                                                                     Ingredients of Red amaranth leaves sasam 

KONICA MINOLTA DIGITAL CAMERA                                                                                                        Ingredients of wet masala & Seasoning

What you do with what you have:

1. Wash  the red leaves a couple of times under running water and chop it fine and keep it aside.  Cook it along with green chili in the cooker without adding water to the chopped veggie.  On cooking it would be as shown in the image below.KONICA MINOLTA DIGITAL CAMERA                                                                                                             Cooked Amaranth leaves with green chili

2. Grate coconut and along with fresh grated coconut,  tamarind pulp, and cooked green chili, salt grind it in the mixer to a fine consistency.  Add raw mustard seeds at the end and grind again.  Add the cooked red leaves and grind it in the whipper mode again for a few seconds in such a way that it should be a little coarse.KONICA MINOLTA DIGITAL CAMERA                                                                                                                                 The grind wet masalaKONICA MINOLTA DIGITAL CAMERA                                                                                            Cooked Amaranth leaves being added to grind again

3. When done, transfer it to a bowl adding a pinch of sugar and stir well.  Place a spatula with a little oil in it on low/medium flame.  When heated add mustard seeds to it.  When it splutters, add curry leaves to it.  Season it to the dish.KONICA MINOLTA DIGITAL CAMERA                                                                                  Ready to serve Amaranth leaves sasam/Thambdi bhaji sasam

Time taken: 30 minutes

Serves: 3-4

Good to remember: 1. Always use fresh Amaranth leaves for the dish for better flavour.

2. Chop it very fine as well so that it cooks well.

3. One can use curds in place of Bilimbi.

4. A pinch of sugar enhances the flavour of the dish.

3 thoughts on “Thambdi bhaji sasam (Red Amaranth leaves sasam/ side dish)

    Paakhi said:
    February 3, 2015 at 9:59 pm

    Yum..this one is stirred my taste glands.

      prathibalrao responded:
      February 4, 2015 at 9:46 am

      Hi Paakhi,

      Oh grea8!!Really ????Since this dish has no masala as such , no one really likes it. But as this is a traditional and healthy dish i thought of putting it up on my blog. One more thing the dish should not vanish as such from the konkani dictionary too no?

    krish recipes said:
    May 5, 2015 at 9:13 pm

    I am always used to cook with green amaranth leaves. This one is a must try. Also it has tamarind which has doubled my interest

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