Vegetable - Amaranth Leaves

Amaranth Leaves

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About the Vegetable :Amaranthus, collectively known as Amaranth,is a cosmopolitan genus of annual or short-lived perennial plants. Some amaranth species are cultivated as leaf vegetables, cereals, and ornamental plants. Most of the species from Amaranthus are summer annual weeds and are commonly referred to as pig weed. Catkin-like cymes of densely packed flowers grow in summer or autumn. Approximately 60 species are recognized, with inflorescences and foliage ranging from purple and red to green or gold. Members of this genus share many characteristics and uses with members of the closely related genus Celosia.The root of mature amaranth is a popular vegetable. It is white and cooked with tomatoes or tamarind gravy. It has a milky taste and is alkaline.leaves and stems are used as a stir-fry vegetable, or in soups

Genus name : Amaranthus

Popularly Known as :Thotakuoora, Bonongwe, Minze,Rajgaro, Panipahl, Tikora, Bayam, Thantina, Dhantina Soppu, Harive, Cheera, Shravani Maath

Usage :

• In Indonesia and Malaysia, leaf amaranth is called bayam. In the Philippines, the Ilocano word for the plant is "kalunay"; the Tagalog word for the plant is kilitis or "kulitis".
• In the state of Uttar Pradesh and Bihar in India, it is called Chaulai and is a popular green leafy vegetable (referred to in the class of vegetable preparations called saag).
• It is called Chua in Kumaun area of Uttarakhand, where it is a popular red-green vegetable.
• In Karnataka state in India, it is called Harive. It is used to prepare curries like Hulee, palya, Majjigay-hulee and so on.
• In the state of Kerala, it is called 'Cheera' and is consumed by stir-frying the leaves with spices and red chillies to make 'Cheera Thoran'.
• In Tamil Nadu State, it is regularly consumed as a favourite dish, where the greens are steamed, and mashed, with light seasoning of salt, red chillis and cumin.
• It is called keerai masial. In Andhra Pradesh this leaf is added in preparation of a popular dal called thotakura pappu.
• In Maharashtra, it is called "Shravani Maath" (literally grown in month of Shravan) and it is available in both red and white colour.
• In Orissa, it is called "Khada saga", it is used to prepare 'Saga Bhaja', in which the leaf is fried with chillies and onions.