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Three Leaf Sukke


  • 15 spinach leaves
  • 20 red amaranth (laal chaulai/laal saag) leaves
  • 10 very tender pumpkin leaves
  • ½ tsp cumin (jeera) seeds
  • 1 large onion, chopped
  • 4 cloves garlic
  • 3 dry red chillies
  • 10 curry leaves
  • Unrefined salt to taste

For the Ground Masala

  • ½ cup grated fresh coconut
  • ½ tsp cumin (jeera) seeds
  • 1″ pc cinnamon
  • 2 pods cardamom
  • 3 cloves
  • ¼ tsp turmeric (haldi) powder


Mix all the ingredients for ground masala, grind it coarsely and keep aside.
Wash and shred the leaves and keep aside. Heat a pan, add cumin, onion, garlic, dry red chilli and curry leaves. Sauté for a while, add all the leaves and sauté until the leaves are cooked. Add ground masala and stir for a few minutes. Add salt and serve with roti/rice.

Serves 1-2


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