Padipe Saasmi Recipe – Udupi Style Amaranth Leaves Curry with Coconut & Tamarind
Udupi cuisine, known for its delightful blend of flavors, brings forth an array of dishes that highlight the use of fresh greens, coconut, and aromatic spices. Among these, the Padipe Saasmi stands out as a vibrant and nutritious side dish, showcasing the beauty of red amaranth leaves. Often made with a mix of local ingredients, this curry is a perfect balance of earthy flavors and tanginess from tamarind, making it a staple in Udupi households. It pairs wonderfully with steamed rice and a helping of mixed vegetable sambar for a satisfying meal.
Cuisine: Udupi
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Red Amaranth Leaves | 12 sprigs (tender stems optional) |
| Fresh Coconut (grated) | 1 cup |
| Dry Red Chillies | 4 |
| Green Chillies | 2 |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Tamarind | Marble-sized ball |
| Salt | To taste |
| Oil (for cooking) | 1-1/2 teaspoons |
| Tempering Ingredients | |
| Oil | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Dry Red Chillies | 2 |
| White Urad Dal (Split) | 1 teaspoon |
| Curry Leaves | 1 sprig |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Instructions
-
Prep the Greens: Begin by plucking the red amaranth leaves and some of the tender stems, ensuring you select the freshest greens available. Wash the leaves thoroughly in water to remove any dirt or impurities. Drain the excess water and chop the leaves and stems finely.
-
Soak Tamarind: Soak the tamarind in 1/2 cup of warm water for about 30 minutes to soften it. Once softened, extract the juice, discarding the pulp.
-
Grind the Paste: In a blender or mortar and pestle, grind together the grated coconut, dry red chillies, green chillies, mustard seeds, and cumin seeds into a smooth, thick paste. This will form the base of the curry, adding a rich and aromatic flavor.
-
Cook the Base: Heat 1-1/2 teaspoons of oil in a heavy-bottomed pan. Add the ground paste to the pan and sauté it on medium heat. Cook the paste until the raw smell disappears and the mixture thickens slightly.
-
Add the Amaranth Leaves: Add the finely chopped amaranth leaves to the pan and sauté for 5 to 7 minutes until they soften and wilt. This brings out the earthy flavor of the greens.
-
Season the Curry: Add salt to taste and pour in the tamarind juice, mixing everything well. Allow the curry to simmer for another 5 minutes, allowing the flavors to meld together.
-
Prepare the Tadka (Tempering): In a separate small pan, heat 1 teaspoon of oil. Add mustard seeds and let them splutter. Then add the dry red chillies, urad dal, and curry leaves. Sauté until the urad dal turns golden brown and aromatic.
-
Finish the Dish: Once the tempering is ready, pour it over the curry. Stir everything well and turn off the heat.
-
Serve: Your Padipe Saasmi is now ready to be served! Enjoy it hot with steamed rice and mixed vegetable sambar for a wholesome, satisfying meal.
Serving Suggestions:
This amaranth leaves curry is a perfect side dish to serve alongside a main course of rice, dal, or sambar. It pairs beautifully with other traditional Udupi dishes like chapati or dosa, creating a balanced and hearty meal.
Nutritional Information (per serving, approx.)
| Nutrient | Value |
|---|---|
| Calories | 80-100 kcal |
| Carbohydrates | 12g |
| Protein | 2g |
| Fat | 5g |
| Fiber | 3g |
| Sodium | 150mg |
| Potassium | 300mg |
| Vitamin A | 15% DV |
| Vitamin C | 20% DV |
| Calcium | 10% DV |
| Iron | 8% DV |
Tips for Best Results:
- If amaranth leaves are unavailable, you can substitute them with spinach for a similar taste and texture.
- For a milder curry, reduce the number of green chillies used.
- If you prefer a thicker curry, you can blend the cooked amaranth and coconut paste into a smoother consistency after cooking.
Padipe Saasmi is a simple yet flavor-packed dish that celebrates the versatility of greens in Indian cuisine, adding a nourishing touch to any meal. Whether enjoyed with rice or as a part of a larger spread, this curry is sure to be a family favorite.
