Wash amaranth leaves properly and chop them. Use the tender stems too. In a pot, take two cups of water, add some salt and jaggery. Now add chopped amaranth leaves and cook it for 3 - 4 minutes until the leaves wilt.
Grind coconut, cumin and green chillies into a smooth and thick paste adding little bit of water.
Add coconut paste to amaranth leaves and mix everything well. Cook it for 8 to 10 minutes. Adjust salt and mix.
To prepare tadka, heat oil, add mustard seeds and let it crackle. Now add udad dal, pieces of dry red chilli, hing and curry leaves. Turn off the gas. Pour this tadka over the prepared curry.
Serve amaranth curry with hot steaming rice or dosa.
