Cuisine of our country is amazing and the variety of spinach we get is even better. Variety of spinach used in different kind of dishes and in all the cuisines of India makes our culinary culture rich and amazing. Red Amaranth Leaves, Fresh coconut, Dry Red Chillies, Green Chillies, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Tamarind, Salt, Oil, Oil, Mustard seeds (Rai/ Kadugu), Dry Red Chillies, White Urad Dal (Split), Curry leaves 12 sprig Red Amaranth Leaves , You can use spinach also 1 cup Fresh coconut , grated 4 Dry Red Chillies 2 Green Chillies 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon Cumin seeds (Jeera) 1 Tamarind , marble sized Salt , to taste 1-1/2 teaspoon Oil For tempering 1 teaspoon Oil 1 teaspoon Mustard seeds (Rai/ Kadugu) 2 Dry Red Chillies 1 teaspoon White Urad Dal (Split) 1 sprig Curry leaves 15 20 To begin making the Padipe Saasmi Recipe, pluck the amaranth leaves, include some of the tender stem as well. Wash the leaves and stem well in water. Drain the leaves from water. Chop them finely. Soak tamarind in 1/2 cup water for about 30 minutes.Grind together coconut, dry red chilies, green chillies, mustard seeds and cumin seeds into a thick and smooth paste.Heat oil in a heavy bottomed pan. Add the ground paste and cook until the raw smell is gone.Add chopped spinach/amaranth leaves and saute for about 5 to 7 minutes. Add salt to taste and tamarind extract or juice to the curry.Heat oil in a tadka pan. Add mustard seeds and allow it to splutter. Add dry red chilies, urad dal and curry leaves. Once urad dal begin to turn golden brown remove the pan from heat and pour it into the spinach curry. Turn off flame and serve hot.Serve Padipe Saasmi along with Mixed Vegetable Sambar and Steamed Rice for a weekday meal.