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Ingredients

• 1 bunch amaranth leaves, washed, drained, finely chopped into ribbons
• 2 tsp oil
• ½ tsp mustard seeds
• 1 tsp split black gram, skinless (dhuli urad dal)
• 1 tsp cumin seeds
• 3 red chillies
• ½ tbsp sambar powder
• 2"-piece coconut, fresh, grated
• 10-12 curry leaves
• Salt to taste

Method

1. Heat the oil in a broad pan; add the mustard seeds and as they begin to splutter add the black gram, cumin seeds, and red chillies.
2. Add the sambar powder and amaranth leaves; sauté for 1-2 minutes. Cover the pan and cook on medium-low flame. Open the lid after 2 minutes and add salt. Stir well and cook, covered, stirring occasionally.
3. Once cooked, add the coconut along with the curry leaves. Mix well. Remove from heat.
4. Serve garnished with roasted groundnuts or almond slivers, if desired.