Red amaranth sambar recipe – sambar is a staple at least once or twice a week at home. Sometimes I make the Kerala sambar and sometimes I make sambar with vegetables.
This is an Easy and simple sambar recipe made with red amaranth. I do get plenty of red amaranth here. The leaves and stem have beautiful reddish purples hues.
Whenever I buy the red amaranth, all I do is make the Goan tambdi bhaji where the amaranth is sauteed with onion and coconut.
However, after seeing a spinach sambar in a cookbook, I decided to swap the spinach with red amaranth. The result was a delicious sambar that I served both with basmati rice and the poha dosa.
Red amaranth is excellent for the body and has many nutritional benefits. in India we also use the amaranth grain known as Rajgira. during fasting we have snacks and other edibles made from both amaranth grain and amaranth flour. The amaranth flour is gluten-free and excellent for folks who are looking for a gluten free diet.
This sambar is made with arhar dal/pigeon pea lentils and mung dal/green gram lentils. Your choice of greens can be added to the sambar like spinach or green amaranth.
The protein-packed lentils and the vitamins-minerals packed red amaranth are an excellent combination spiced up with sambar masala powder & other Indian spices. the sambar served with rice make up for a complete and delicious comforting meal.
If you are looking for more Sambar varieties then do check:
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red amaranth sambar
for amaranth sambar
- 2 cups red amaranth, finely chopped
- ½ cup pigeon pea lentils (tuvar dal or arhar dal)
- ¼ cup spilt skinned green gram (mung dal)
- 1 tomato, chopped
- ½ teaspoon turmeric powder
- 1 medium size tamarind ball
- 2 teaspoon grated ginger
- 2 green chilies , chopped or slit lengthwise
- 1 green bell pepper (capsicum), diced
- 2 teaspoon sambar powder
- 3 teaspoon coconut oil or sunflower oil
- 2 cups water for pressure cooking the dal
- ¼ cup water – to be added later while cooking the amaranth
- 1 teaspoon salt – add more if required
- 2 tablespoon chopped coriander leaves for garnishing (optional)
for tempering sambar
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- ½ teaspoon fenugreek seeds
- 2-3 dry red chilies
- 1 sprig curry leaves
- Pick, rinse and pressure cook both the dals with tomato, turmeric powder and 2 cups water till they are done.
- Soak tamarind in 1 cup water for 15 minutes.
- Extract the juice and discard the pulp.
making red amaranth sambar
- In a pan, heat oil.
- First add the mustard seeds and let them splutter.
- Now add the other tempering ingredients. Fry them for a minute.
- Add the ginger, green chilies and capsicum and fry again for a minute.
- Now add the tamarind juice and sambar powder.
- Reduce the heat and simmer for 8-10 minutes till the raw aroma of tamarind disappears.
- To this now add the chopped red amaranth leaves with 1/4 cup water.
- Simmer till the amaranth leaves become soft.
- Now add the cooked dals and again simmer for 5-7 minutes.
- Keep on stirring in between. Adjust water as per the consistency you want.
- Add more salt if required.
- Garnish with coriander leaves.
- Serve red amaranth sambar hot with steaming idlis, soft crispy dosas or steaming rice.
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