Ingredients

• Amaranth stems - 2 to 3
• Grated coconut - 1 cup, firmly pressed
• Dried red chillies - 4 to 5
• Coriander seeds - 2 tsp
• Urad dal - 2 tsp
• Jaggery - 1 tsp
• Tamarind - 1 cm ball
• Oil - 1 tbsp
• Mustard - 1 tsp
• Salt to taste.

How to Make Amaranth Stem Sukke

• Trim the leaves and scrape the fibrous layer of the stem and cut into 5 cm long piece.
• Cover them with just enough water and simmer till tender.
• Meanwhile roast red chillies, coriander and urad dal in 2 tsp of oil.
• Grind them with coconut and tamarind to a thick, slightly coarse paste.
• Add the paste to the cooked stems.
• Add salt and jaggery.
• Simmer for 3 minutes.
• Heat remaining oil in a ladle or small fry pan.
• Add mustard.
• When they splutter, add the mixture to the sukke. Serve.