Cholai Ka Saag | Dantu Soppu Gojju | Green Amaranthus Gravy is nutritious ,healthy and tasty gravy made with Green Leafy Vegetables. This recipe is similar to that of sarso ka saag but with different greens. Along with green amaranthus , spinach , fenugreek and dill leaves are used for making this delicious gravy.
Its winter and lot of greens are in season . In South India we don't get Mustard leaves and Bathua easily with vegetable vendors as in North and Central India . So with available greens which are locally available , I prepared similar Saag . Tastewise its entirely different from sarso ka saag as greens useds are different but this too tastes extremely good.
This recipe is same as that of Masoppu Sambar | Assorted Greens Curry the only difference lies with the exclusion of Toor dal . I have used 1 big bunch of Green Amaranthus Leaves / Dantu Soppu / Cholai , 1 medium bunch Spinach/ palak , 1 Cup fenugreek leaves/ methi and 1 small bunch Dill leaves/sabbasige / Shepu .
Adding dill leaves is very much recommended here , as it gives a mild flavour . The flavour of dill leaves is subtle and not overpowering hence adding dill leaves is must . I'm emphasising here to add dill leaves because many complaints saying that they don't like the flavour of dill leaves. But this recipe calls for dill leaves ,so please don't skip if you want to get the actual taste of Cholai ka Saag | Dantu Soppu Gojju
Amaranthus leaves and seeds are very nutritious and need to a part of our daily diet. Amaranth leaves are one of the richest sources of Vitamin C , Vitamin K , B Complex Vitamins ,Iron , antioxidants and minerals. It contains higher values of minerals than spinach such as calcium , magnesium and zinc .
Amaranth leaves and seeds are one of the Indian Superfood. So try adding this leaves and seeds ( rajgira) in your diet which is locally found. Select healthy Indian foods , cook your own food ,stay healthy and fit .
Other greens recipes on blog are : Masida Soppu Saaru | Assorted Greens Sambar , Aloo Palak , Palak Paneer , Palak Paneer Bhurji , Palak Paneer Pulao , Spinach Mushroom Soya Cutlets.
Recipe card for Cholai Ka Saag | Dantu Soppu Gojju | Green Amaranth Gravy
Cholai Ka Saag | Amaranth Greens Gravy | Dantu Soppina Gojju
Ingredients
- 1 Large Bunch Amaranth Greens / Dantu Soppu
- 1 Medium Bunch Spinach / Palak
- 1 Small Bunch Dill / Shepu / Sabassigge Leaves
- 1 Cup Fenugreek leaves / Menthya Soppu
- 2 No's Onion medium
- 2 No's Tomato
- 4 No's Green Chilly
- 1 inch Ginger
- 5 no's Garlic Cloves,medium size
- 1.5 tablespoon Besan / Gram flour
- ½ Cup Water
- 2 teaspoon Oil
- 1 teaspoon Salt
For Tempering
- 1 teaspoon Ghee /Clarified Butter
- 1 teaspoon Garlic Chopped
- ½ teaspoon Red Chilli Powder
- 1 pinch Asafoetidia
Instructions
- Clean and thoroughly wash all the greens.
- In a pressure cooker , add all the greens , green chillies , garlic ,ginger ,1 onion , tomato ,salt and a cup of water.
- Just pressure cook for 1 whistle or around 6-7 minutes till whistle is about to come.Allow pressure to release on its own.
- Once it's cool , drain the water(stock) and reserve it. Add all the cooked greens and veggies to a blender / processor and blend till smooth .
- In a pressure pan or deep kadai ,heat 2 teaspoon of oil ,add chopped onions and fry till brown.
- Add pureed veggies ,mix well and allow it to cook for 3-4 minutes.
- Mix 1.5 tablespoon of besan / gram flour to the reserved stock and whisk well, such that no lumps are formed.
- Add this mixture to the above greens, mix well and bring it to boil , once it starts to bubble. Turn off the heat
- Heat 1 teaspoon of ghee in a Tadka pan , add 1 teaspoon of chopped garlic,fry till brown. Turn off the heat . Add asafoetida and red chilly powder ,mix well.
- Pour tadka over the cooked greens ,mix well and serve hot along with Bajra Bhakri , Chapati , Rice flour Roti , Ragi roti or Jowar Roti
Step by Step directions on making of Cholai Ka Saag | Dantu Soppu Gojju
Clean and thoroughly wash all the greens.
In a pressure cooker , add all the greens , green chillies , garlic ,ginger , onion , tomato ,salt and ½ cup of water.
Just pressure cook for 1 whistle or around 6-7 minutes till whistle is about to come.Allow pressure to release on its own.
Once it's cool , drain the water(stock) and reserve it. Add all the cooked greens and veggies to a blender / processor and blend till smooth .
In a pressure pan or deep kadai ,heat 2 teaspoon of oil ,add chopped onions and fry till brown.
Once onions turn brown ,add pureed veggies ,mix well and allow it to cook for 3-4 minutes.
Mix 1.5 tablespoon of besan / gram flour to the reserved stock .
Whisk well, such that no lumps are formed.Add this mixture to the above greens.
Mix well and bring it to boil , once it starts to bubble. Turn off the heat
Heat 1 teaspoon of ghee in a Tadka pan , add 1 teaspoon of chopped garlic.
Fry well till brown. Turn off the heat . Add asafoetida and red chilly powder ,mix well.
Pour tadka over the cooked greens ,mix well .
Serve hot along with Bajra Bhakri , Chapati , Rice flour Roti , Ragi roti or Jowar Roti. I served along with Bajra Bhakri accompanied with lemon wedges and onions rings
Manjurani
Yummy n healthy....thanks for sharing these easy healthy recipes Muktha
Muktha
Thanks Manjurani 🙂 , Its pleasure when doctors approve it as Healthy 🙂 🙂 🙂
Shaveta Arya
Lovely recipe. I tried making it with different combinations of greens (methi cholai and Kale) and this is the best saag I've ever made. Amazing and simple recipe 🙂
Muktha
Thanks a ton, Shaveta for dropping a feedback. I always try to keep recipes simple and healthy for everday meals . I am glad you liked . Thank you 😊