Padipe Saasmi Recipe – Udupi Style Amaranth Leaves Curry with Coconut & Tamarind
Introduction
Padipe Saasmi is a traditional Udupi-style curry made from tender red amaranth leaves (known locally as Padipe), combined with a blend of fresh coconut and tamarind for a tangy, creamy texture. This delightful side dish bursts with the bold flavors of Udupi cuisine, which is famous for its balanced use of spices and simple, plant-based ingredients. Amaranth leaves are nutrient-dense, making this curry not just flavorful but also highly nutritious. Enjoy it with steamed rice and sambar for a complete, wholesome meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red Amaranth Leaves (or spinach) | 12 sprigs |
| Fresh Coconut (grated) | 1 cup |
| Dry Red Chillies | 4 pieces |
| Green Chillies | 2 pieces |
| Mustard Seeds | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Tamarind | Marble-sized piece |
| Salt | To taste |
| Sunflower Oil (for cooking) | 1-1/2 teaspoons |
| Sunflower Oil (for tadka) | 1 teaspoon |
| Mustard Seeds (for tadka) | 1 teaspoon |
| Dry Red Chillies (for tadka) | 2 pieces |
| White Urad Dal (Split) | 1 teaspoon |
| Curry Leaves | 1 sprig |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 12g |
| Protein | 3g |
| Fat | 10g |
| Fiber | 4g |
| Sodium | 300mg |
| Potassium | 320mg |
Instructions
Step 1: Prepare the Amaranth Leaves
- Pluck the amaranth leaves: Begin by plucking the leaves and a few tender stems from the red amaranth plant. Amaranth leaves are highly nutritious and their tender stems add texture to the dish.
- Wash the leaves: Thoroughly wash the amaranth leaves and stems under running water to remove any dirt or impurities. Let them drain completely and then finely chop the leaves and stems.
Step 2: Soak the Tamarind
- Soak the tamarind: In a small bowl, soak the marble-sized piece of tamarind in ½ cup of warm water. Let it sit for about 30 minutes to soften. Once softened, extract the juice by squeezing the tamarind pulp, and strain the liquid. Set this aside for later use in the curry.
Step 3: Prepare the Curry Paste
- Grind the ingredients: In a blender or mixer, add the grated fresh coconut, dry red chillies, green chillies, mustard seeds, and cumin seeds. Blend these ingredients together into a thick, smooth paste. You can add a few teaspoons of water as needed to achieve a creamy consistency. This coconut-chilli-mustard paste forms the base of the curry and gives it its distinctive flavor.
Step 4: Cook the Curry
- Heat oil and cook the paste: In a heavy-bottomed pan, heat 1½ teaspoons of sunflower oil on medium heat. Once the oil is hot, add the ground coconut-spice paste. Sauté the paste for about 5-7 minutes until the raw smell disappears and the mixture becomes aromatic.
- Add amaranth leaves: Now, add the finely chopped amaranth leaves to the pan. Stir and cook the leaves along with the paste for about 5-7 minutes, or until the leaves wilt and soften.
- Season the curry: Add salt to taste, followed by the tamarind extract or juice that you prepared earlier. Stir well to combine and allow the flavors to meld. Cook for an additional 2-3 minutes to allow the tamarind to incorporate into the curry.
Step 5: Prepare the Tadka (Tempering)
- Heat oil for tempering: In a small tadka pan, heat 1 teaspoon of sunflower oil. Once the oil is hot, add 1 teaspoon of mustard seeds and allow them to splutter.
- Add additional ingredients: To the pan, add 2 dry red chillies, 1 teaspoon of white urad dal, and 1 sprig of curry leaves. Fry the ingredients until the urad dal turns golden brown, which should take about 1 minute.
- Add tadka to the curry: Once the tempering is ready, pour it over the prepared amaranth curry. Stir gently to mix the tempering into the curry, infusing the dish with an added layer of flavor.
Step 6: Serve
- Serve hot: Padipe Saasmi is best served hot. Pair this flavorful amaranth curry with steamed rice and mixed vegetable sambar for a balanced and comforting meal. You can also serve it with roti or chapati for a variation.
Cooking Tips:
- Leafy greens substitution: If red amaranth leaves are not available, you can substitute them with spinach or other leafy greens like fenugreek leaves (methi).
- Tamarind paste: If fresh tamarind is not available, you can use tamarind paste. Adjust the quantity based on your taste preference.
- Oil for tempering: While sunflower oil is recommended for its neutral flavor, you can also use coconut oil for a richer, traditional South Indian touch.
Storage Suggestions:
- Refrigeration: You can store any leftover Padipe Saasmi in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat the curry in a pan on the stovetop over low heat. Add a splash of water if needed to adjust the consistency while reheating.
Variations:
- Spinach Padipe Saasmi: Replace red amaranth leaves with spinach for a milder, less earthy flavor.
- Spice level: Adjust the number of red and green chillies according to your desired spice level. Udupi-style cuisine typically leans toward moderate heat, but you can increase or decrease it based on your preference.
Health Benefits:
- Amaranth leaves: These leaves are a powerhouse of nutrients, particularly rich in vitamins A, C, and K. They also contain significant amounts of calcium, iron, and dietary fiber, making them excellent for overall health.
- Coconut: Fresh coconut not only adds flavor but is a great source of healthy fats and promotes heart health when consumed in moderation.
- Tamarind: Tamarind is known for its digestive benefits, and it adds a pleasant tang to the dish while providing a good source of antioxidants.
Conclusion
Padipe Saasmi is a simple yet delicious dish that captures the essence of Udupi cuisine. The balance of tangy tamarind, creamy coconut, and the rich, earthy flavor of red amaranth leaves makes this curry a must-try for anyone looking to explore traditional South Indian flavors. Perfect for a weekday meal, this dish can easily be paired with rice or Indian bread to create a wholesome, nutritious, and satisfying meal.
