The scientific or botanical name of Tandalja is Amaranth viridis.
Tandalja Bhaji is also known as tamed bhaji, amaranth, thotakura, tandulkya chi bhaji, tandaljo, tandulja,bireum, kuppacheera ,callaloo.
એક જાતની વનસ્પતિ-ભાજી ગુજરાતી તાંદળજો
Word origin: प्रा. तंदुलेज्जय; સર૰ म. तांदुळजा. Tandulja is called Amaranthus green leaves in English.
A. viridis is cosmopolitan in all warm regions of the world. It is one of the most common weeds in the tropics, subtropics and warm temperate regions. It is listed in virtually all of the warm temperate and tropical floras of the world..It is a cosmopolitan species in the botanical family Amaranthaceae and is commonly known as slender amaranth or green amaranth.
Red Amaranthus or Rajgira Amaranthus caudatus is a different species of annual flowering plant.It is different than Amaranth green or Tandalaja.Red Amaranth is also called Chaulai in South India.
Amaranth is an ancient food of the Aztecs and Mayans of Central America and of India as well. The Aztecs included amaranth in their religious rituals.Amaranth leaves are eaten all over the world, from India to Southeast Asia, Greece to Mexico.
Description of plant:
Amaranthus viridis is an annual herb with an upright, light green stem that grows to about 10–80 cm in height. Numerous branches emerge from the base, and the leaves are ovate, 3–7 cm long, 1.5-5.5 cm wide, with long petioles of about 5 cm. The plant has terminal panicles with few branches, and small green flowers with 3 stamens
Propagation is through seeds, which have less than one mm diameter.
Amaranthus viridis is eaten as a boiled green or as a vegetable in many parts of the world.
In the Northeastern Indian state of Manipur, it is known as cheng-kruk; it is also eaten as a vegetable in South India, especially in Kerala, where it is known as kuppacheera. It is a common vegetable in Bengali cuisine, where it is called note shak ("shak" means leafy vegetable). It a very common vegetable used in Odia cuisine as Saaga, namely as Kosila Saaga or Marshi Saag in rural areas.
Green amaranth also has clusters of nutty edible seeds, which can be eaten as snacks or used in biscuits. A porridge can be made by boiling the seeds in water. Unlike other amaranths, the seeds can be easily harvested by scraping the ripe spikes of seeds between the fingers.
*Chemical composition of Amaranthus viridis:
Plants in the genus Amaranthus are rich in antioxidants, including phytol and β-sitosterol, gallic acid, caffeic acid, quercetin, vanillin, and kaempferol (Durhan et al., 2022), as well as squalene, spinasterol, trilinolein, and polyprenol (Ragasa et al., 2015) .
Benefits of Amaranth viridis:
It is traditionally used as anti-inflammatory of the urinary tract, diuretic, anti-rheumatoid, antiulcer, analgesic, anti-anemic, laxative and treatment of asthma.
(1) With just a cup of amaranth providing over 100 percent the daily recommended dose of manganese, it can be eaten as part of a diabetic diet that helps reduce high blood sugar levels. Manganese is needed to help with proper production of digestive enzymes responsible for a process called gluconeogenesis.
Amaranth green leaves have low carbohydrate content and hence superfood Diabetics.
It is low glycemic index food.
(2) Amaranthus viridis is used as a medicinal herb in traditional Ayurvedic medicine, under the Sanskrit name Tanduliya.
(3) In Ayurveda medicine, decoctions prepared from kuppacheera(Tandalja ) are used in the treatment of diabetes. Different medicine systems also suggest the use of this plant as an astringent and vermifuge. It is also used in treating dysentery and inflammation.
(4)The whole plant is used in digestive system disorders. The leaves and young shoots of this plant are locally used as a vegetable and high fibre content beneficial to relieve constipation.The whole plant is used in digestive system disorders.
(5) Amaranth leaves are replete with vitamins of the B group. Folates, riboflavin, niacin, thiamin, vitamin B6 and others are all found in these leafy greens. They help prevent birth defects in newborn babies and are needed for optimal mental and physical health.
(6) Fresh amaranth leaves are one of the richest sources of vitamin C.The nutrients in amaranth can offer significant health benefits as a part of a healthy diet. It's a source of vitamin C, which is vital to the body's healing process because it helps process iron, form blood vessels, repair muscle tissue, and maintain collagen
.
(7) Amaranthus viridis displays potent antioxidant The whole plant is used in digestive system disorders. The leaves and young shoots of this plant are locally used as a vegetable and given to relieve constipation. and anti-inflammatory properties, attributed to its rich composition of flavonoids, cardiac glycosides, and zinc.Amaranth leaves are storehouse for many phytonutrients, antioxidants, minerals and vitamins.
Amaranth leaves are rich in vitamin A. They are also full of flavonoid polyphenolic antioxidants like beta-carotene, zeaxanthin and lutein which provide a protective layer against oxidative stress caused by free radicals. Vitamin A is also needed.
(8) Fresh 100 g of leaf Amaranth contains 29% DRI of iron. Iron is an essential trace element required by the human body for red blood cell (RBC's) production
(9) Amaranth greens perhaps have the highest concentrations of vitamin-K of all the edible green-leafy vegetables.Its leaves carry more potassium than that of in the spinach. Potassium is an important component of the cell and body fluids that helps regulate heart rate and blood pressure.
(10) Anticancer activity of Amaranthus viridis:
A.viridis collected from three sites in terms of chemical composition. All extracts showed good total phenolics content and total antioxidant activity. AV2, AV3 and AV4 extracts displayed mild cytotoxicity against human liver (HepG2) and human metastatic breast (MDA-MB-231) cancer cell lines.
(11)Amaranth leaves contain only traces of fats and no cholesterol.Helps in weight loss.
(12) The leaves and stems carry a good amount of soluble and insoluble dietary fibers. For the same reason, leafy greens including amaranth often recommended by dieticians in the cholesterol controlling , weight management.
(13) Promotes cardiovascular health: Amaranth has several nutrients including vitamins, minerals, antioxidants, and fiber that maintain heart health.Amaranth has many micronutrients and anti-inflammatory properties. It may help lower cholesterol, aid weight loss, and is gluten-
free.
(14) Green amaranth can contain up to 38% protein by dry weight. The leaves and seeds contain lysine, an essential amino acid.
Tandaljo or Tandalya is a green leafy vegetable found in India. As all leafy vegetables, tandaljo leaves are high on nutritive value.
Tandalja is called Amaranthus green leaves in English.
Thotakura(Tandalja) is a leafy vegetable that is popular in South India. It is also known as 'amaranth leaves. Thotakura is a very delicious leafy vegetable, which comes from the spinach family but is quite different in taste.
Thotakura fry is a traditional recipe which is used to relish always. Its very easy and can be completed in very less time. Green leaves are very rich in fiber and eating this benefits us for easy digestion and good proteins. Vegetable color defines which part of our body will benefit. As green is dark color, it helps us to increase our hemoglobin content in blood.
Tandalja is eaten during summer and winter times. It is available throughout the year in Indian vegetables market.
It contains essential amino acids and is rich in vitamins. It is a simple dish and it is usually paired along with Bajri ka Rotla for a hearty meal
you can add amaranth to your daily diet.
Thotakura" is commonly known as "Amaranth leaves" in English. These leaves are often used in various cuisines around the world and are known for their nutritional benefits.
The thotakura leaves have several benefits and are rich in insoluble and soluble fibre. Fibre helps us lose weight and keeps our hearts healthy by lowering blood cholesterol levels. The high fibre and protein content helps promote weight loss and reduce appetite.
It is especially soothing and cooling to the eyes, which is evidence of its Pitta reducing effects.It makes you feel bright and alert. It has a relatively neutral to warm temperature effect overall.
Rinse well before cooking. Amaranth is stir-fried, cooked in soups, steamed, and, in its youngest, most tender form, eaten raw in a salad.
"Amaranth's large tender leaves are too tough to eat raw," admits Bergo, so he typically serves them steamed, blanched, or boiled.
We can't digest raw amaranth. It'll pass right through our digestive tract without change. It's
necessary to either cook it or puff it so we can digest it and enjoy the benefits of this amazing superfood.
Amaranth leaves contain 23 calories per 100 g serving. One serving contains 0.3 g of fat, 2.5 g of protein and 4 g of carbohydrate.
Nutritional value of Amaranthus viridis in %:
compositions on dry weight (DW) basis: ash (21.05%), crude protein (35.11 ± 0.33%), crude lipid (5.26 ± 0.30%), crude fibre (14.04 ± 0.35%), available carbohydrate (24.54 ± 0.71%) and calorific value (530.34 ± 0.01 kcal/100g).
Amaranth leaves are a good source of vitamin A, vitamin C, iron, calcium and Potassium.
Leafy greens like Spinach, lettuce, Amaranth, Chinese cabbage and kale are your summer talismans. They can be had in smoothies, salads or as a side dish in a meal.
Amaranth may be heavy to digest for some people but can be made digestible by cooking well. Just make sure that you add cumin, black pepper, and ghee while cooking, adds Dr Rekha. "Do not have amaranth daily. Overconsumption of amaranth may increase Kapha"
Red amaranth is an excellent source of nutrients, antioxidant pigments, minerals, and phytochemicals compared to green amaranth
Amaranth is not toxic to human
In one rat study, amaranth was found to increase the activity of certain antioxidants and help protect the liver against alcohol.
It can always paired it with Bajri Rotlo , spicy garlic chutney and jaggery. Entire meal tastes so comforting. The bhaji also can be eaten with Khichdi and rice alongwith curd .
Cooking technique
:Tandaljo has a nutty flavor and onions and garlic enhances the flavors. Cleaning the Bhaji takes more times than cooking it. You need to separate out the stems from the leaves to make sure there is no mud stuck in them.Rinse and wash the leaves thoroughly in salted water incase there are any insects on the leaves. After washing them cut in to small pieces and cook them along with onion, ginger ,garlic and tomatoes that will help add sweet and tangy taste. Enjoy this bhaji along with Bajri or corn rotlo or roti.
Preparing Tandalja's bhaji :
Wash and Rinse Tandalja leaves and you can dip it in salted water to help decreases the bitterness
On medium heat add oil and let it sizzle.Add cumin seeds ,mustard seeds and asafetida powder and let it sizzle
Add thecut onions, garlic tomato and green chilies for few minutes
leaves cut in to small pieces and add it to the pan and sauté for few minutes
Add turmeric powder and chilli powder and once the water is absorbed and the leaves softens add salt as required .Be careful adding salt as it may get salty
Side effects:
People who develop a rash, difficulty breathing, or other signs of a severe allergic reaction after eating amaranth should seek emergency medical care. Consuming large quantities of fiber may also cause bloating and gas in some people.
For people with intolerance to lysinuric protein, eating amaranth may cause diarrhoea and stomach pain. Moreover, another side effect of lysine increase body's calcium absorption, and bring free, damage-causing amount of calcium in the body. So avoid taking large amounts of calcium and lysine at the same time.
Amaranth leaves contain good amounts of oxalic acid and hence people suffering from kidney diseases, rheumatoid arthritis and gout should avoid consuming frequently this leafy vegetable in large amount.
Special Precautions and Warnings
It is not known if using amaranth as medicine is safe or what the possible side effects might be. Pregnancy and breast-feeding: There isn't enough reliable information to know if amaranth is safe to use as a medicine when pregnant or breast-feeding. Stay on the safe side and avoid use.
Precautions should be taken by people with special conditions. For people with intolerance to lysinuric protein, eating amaranth may cause diarrhoea and stomach pain. Moreover, another side effect of lysine increase body's calcium absorption, and bring free, damage-causing amount of calcium in the body.
This is Vidoorji ki Bhaji served to Lord Krishna
Information compiled by Dr. Bhairavsinh Raol
