Amaranthus (thandu) Red

In India, mostly the red variety of Amaranth leaves are used in cooking. It is usually prepared by sautéing the Amaranth leaves a few spices, garlic and onion. It is known as lal saag or chaulai saag.Sometimes, it is also cooked with lentils and served alongside rice or roti. This dish is known as dal saag.

In Andhra Pradesh, it is prepared with moong dal or toor dal and known as thotakura pappu. Another variation is done where a sort of curry is made with Amaranth leaves and gram flour. In Kerala, a dish called cheera thoran is prepared. It is made by finely chopping the amaranth leaves and then sautéing them with grated coconut, chilies, curry leaves, and certain spices.

In Tamil Nadu, it is known as keerai masial and served with steamed rice.

Fresh, tender leaves and shoots of Amaranth can be eaten raw in salads or as juice. In the mainland of China, Amaranth is known as yin-tsai. It is used in various soups and stir fries. 

Benefits

• Amaranth leaves are a storehouse of essential phytonutrients and antioxidants which help to reduce inflammation in the body and provide an extra boost of nutrition to one’s health.
• Amaranth leaves are rich in soluble and insoluble fibre that has many benefits. Eating fibre helps us to reduce our weight and wards off heart disease as it lowers the cholesterol in the blood.
•  These leafy greens are rich in vitamin C. having 100gms of the leaves will meet 70% of your daily requirement for vitamin C.
• Amaranth leaves are rich in vitamin A and a cup can meet 97% of your daily need for this antioxidative vitamin.
• Amongst all the green leafy vegetables, across the board amaranth leaves have the highest quantity of vitamin K. This vitamin is needed for good bone health and also plays an important role in blood clotting.
• Amaranth leaves are rich in calcium and thus are beneficial for those who are suffering from osteoporosis and other bone health problems related to deficiency of calcium