3/4 cup grated Coconut
1/2 bunch Tender Amaranth leaves / Ele Harive soppu
1/4 - 1/2 cup fresh Curd/Yogurt/Buttermilk
1-2 Green Chillies
Pinch of Turmeric powder
1/4 tsp Chilly powder
Lemon sized Jaggary
Salt to taste
1/2 tsp Mustard seeds
2 Curry leaves
1 tsp Oil
Wash the amaranth leaves and chop them into small pieces as shown in the picture below.
Put chopped amaranth leaves in a vessel. Add turmeric powder, jaggary, salt, chilly powder, water and cook them well.
Put grated coconut, green chillies and 6-7 mustard seeds in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Pour ground mixture to the vessel containing cooked amaranth leaves. Add buttermilk to the same vessel and mix them well. (If it is yogurt/curd put it in a mixer for few seconds before adding it to sasive.)
Add oil and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to sasive. Mix well before serving. It goes well along with rice.