Amaranths Saag

Amaranths Saag / Dantina Soppu Saagu is different from typical Saagu/Gojju. I also prepare Amaranths Sambar and also Palya, but this is a variation with coconut and roasted spices. This goes well with rice or as side item with Rasam or with Rotis!!
Prep Time	10 Minutes
Cooking Time	30 Minutes
Serves	3-4 People
Ingredients	Finely chopped Amaranths Leaves Onion Garlic Grated coconut Tamarind Paste Jaggery Salt	1 Cup 1 Medium 2-3 2 Tbsp. ½ Tsp. To Taste To Taste
To roast & Grind	Toor Dal Coriander Seeds Cumin Seeds Dry Red Chillies	1 Tbsp. 1 Tbsp. ½ Tbsp. 5-6
Seasoning	Mustard Asafetida Oil	1 Tsp. A pinch For seasoning
Method   1.  Chop onion finely. Mince garlic. 2.  Dry roast all the ingredients “To roast & grind” together till they change to light color.   3.  Heat oil in a pan and season mustard and asofateda. Add garlic and onion and sauté for 4-5 minutes. Add the chopped Amaranths leaves. Add ½ glass of water and close the lid and cook for 9-10 minutes. 4.  Meanwhile, grind the roasted ingredients along with grated coconut to a smooth paste. 5.  Add tamarind, jaggery, and salt to the pan of amaranths leaves, mix well and cook for 3-4 minutes. 6.  Now add the ground paste according to your desired gravy consistency and mix well and cook till this is done. 7.  Amaranths Saag is ready!