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Amaranth leaves stir fry is a simple, tasty and healthy side dish from Karnataka. It is ideal to serve with chapathi or jowar roti. 

Amaranth leaves are not so popular as spinach. It is regularly used in daily cooking by one sect of people here. While the other section have a dislike and few have never used it. 

In Kannada, it is called as Dantina Palya or Harive Soppu . It is commonly known as Chaulai or Rajgira. The leaves are green or red  with a moderate stem depending on the region they are grown. One needs to include more of it as it is a good source of Vitamin A, C and K.  It is also rich in fiber and protein. It is often given to lactating mothers. It is versatile to use, one can use it in stir fry, dal and stew. 

Today, I am sharing a healthy stir fry using amaranth leaves. I have hardly shared any stir fry with greens here. You can use either the red or the green coloured leaves for this stir fry. You may add a few cloves of garlic if you like along with onion. Fresh coconut can also be added to it. Amaranth leaves stir fry, spicy chutney, a mixed dal  and chapathi make a good meal. Let us get to the recipe of  today’s stir fry. 

Amaranth leaves stir fry

Amaranth leaves stir fry recipe

Ingredients:

• 1 tablespoon oil
• 1/2 teaspoon mustard seed
• 1/4 teaspoon turmeric powder
• a pinch of asafoetida
• 1 big onion
• 2 bunch rajgiri soppu / amaranth leaves
• salt to taste
• 1/2 teaspoon chilli powder
• fresh grated coconut for garnishing (optional)

Method:

1. Separate the leaves from the stalk. Cut them and wash a couple of times in water to remove the grime.
2. Cut the onion.
3. Take oil in a pan, add mustard seeds. As it splutters, sprinkle a little asafoetida and turmeric powder. Tip in the onions. Saute for sometime.
4. In the meantime, remove the amaranth leaves and put them in a colander. 
5. Once the onion is pink in colour, put the amaranth leaves and salt. Mix and let cook for two minutes. 
6. Once the water has evaporated, add chilli powder. 
7. Fresh grated coconut may be added. Rajgira Soppu Palya is ready to serve. 

Print Pin

Amaranth leaves Stir Fry | Rajgiri Soppu Palya

Amaranth leaves stir fry is a simple, tasty and healthy sidde dish. It is ideal to pair with jowar roti or chapathi.

Course dinner, lunch ideas

Cuisine Indian, karnataka

Keyword amaranth leaves, dantina palya, easy recipes with maggi noodles, green leaves cooking, rajgiri soppu palya

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Author Jayashree

Ingredients

• 1 tablespoon oil
• 1/2 teaspoon mustard seed
• 1/4 teaspoon turmeric powder
• a pinch of asafoetida
• 1 big onion
• 2 bunch rajgiri soppu / amaranth leaves
• salt to taste

Instructions

• Separate the leaves from the stalk. Cut them and wash a couple of times in water to remove the grime.
• Cut the onion.
• Take oil in a pan, add mustard seeds. As it splutters, sprinkle a little asafoetida and turmeric powder. Tip in the onions. Saute for sometime.
• In the meantime, remove the amaranth leaves and put them in a colander.
• Once the onion is pink in colour, put the amaranth leaves and salt. Mix and let cook for two minutes.
• Once the water has evaporated, add chilli powder
• Fresh grated coconut may be added. Amaranth leaves stir fry is ready to serve.

Notes

1. Two cloves of garlic may be added along with onion.
2. It can be garnished with fresh grated coconut.

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Amaranth leaves stir fry

If you ever make this recipe,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further.   

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