Chaulai Ka Saag is a 15 minutes stir fry prepared with amaranth leaves and a few more simple ingredients. Serve it with dal roti or sambar rice. Here is how to make it.
About This Recipe
Chaulai Ka Saag is a simple and healthy stir fry prepared with just 5 simple ingredients – amaranth greens, garlic, dry red chillies, oil and salt.
It is a perfect stir fry to serve for quick weekday meals as it comes together in under 15 minutes. Serve it with dal and phulka, sambar rice or rasam rice for a comforting meal.
You will need just 5 ingredients to make this simple stir fry – amaranth leaves, garlic, dry red chillies, oil and salt.
Choose fresh and green amaranth leaves, and avoid the wilted and blackened ones.
Use any vegetable oil for this recipe. You can also use coconut oil to give it a traditional South Indian flavour.
If you like garlic taste, increase the quantity to make it more garlicky.
Amaranth Leaves Benefits
- Chaulai or Amaranth leaves are extremely nutritious greens that cover almost all nutrient groups. They are rich in iron, fibre, protein, Vitamins and folic acid.
- It is considered great for digestion.
- Consumption of these green leaves can give you some relief in excessive or painful menstruation.
- It is also good for anaemic patients.
- It helps reduce cholesterol and risks of cardiovascular diseases.
Chaulai Ka Saag can be served as a side dish with your everyday meals. I prefer to serve it with a comforting dal and phulka. You can also serve it with parathas or breakfast or lunch, with a side of curd or raita.
It also tastes great on the side with dal rice, sambar rice or rasam rice.
Chaulai Ka Saag can be stored in the fridge for 2-3 days, in an air tight container. Reheat it in a pan or microwave until hot before serving.
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Chaulai Ka Saag
- 2 tablespoon Vegetable oil
- 6-8 cloves Garlic (Chopped)
- 5-6 Dry red chillies
- 250 g Chaulai / Red Amaranth Greens (Cleaned and chopped)
- Salt (To taste)
- Heat oil in a pan.
- Once the oil is hot, add garlic and dry red chillies and fry until garlic is slightly browned.
- Add Chaulai and salt and cover and cook for 10-12 minutes on low heat.
- Serve hot with Dal, Roti and Rice.