Print
Vegetable Coconut Amaranth Pilaf
This chewy and protein packed vegetable Coconut Amaranth Pilaf is not only beautiful to serve but delicious to the taste buds also. Its made with simple ingredients and in easy steps.
Course lunch, Main Course
Cuisine fusion, Indian
Keyword amaranth pilaf, How to make amaranth, savory amaranth pilaf
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 4
Calories 457 kcal
Heat oil in a nonstick pan and add mustard seeds. When the seeds start to crackle add white sesame seeds and broken dry red chilies.
Add onions and saute until translucent (not brown).
Add rest of the vegetables and cook for couple of minutes or until the vegetables are soft.
Add shredded coconut and saute till you get the aroma of coconut. (About 2-3 minutes).
Add turmeric powder, red chili powder, salt and lemon juice to it and mix properly.
Lastly, add boiled amaranth and mix with a wooden spoon since amaranth would be sticky.
Garnish and serve warm with lemon wedges.
1 cup dry amaranth grains combined with 3 cups of water yields about 2 cups of cooked amaranth.
Cooked Amaranth is sticky in texture but crunchy in taste.
Feel free to add more lemon juice according to taste.
This recipe is slightly spicy so if desired you can leave out red chili powder.
Calories: 457 kcal | Carbohydrates: 71 g | Protein: 15 g | Fat: 14 g | Saturated Fat: 2 g | Sodium: 25 mg | Potassium: 185 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 50 IU | Vitamin C: 1 mg | Calcium: 63 mg | Iron: 3 mg