Beet, feta and water amaranth salad
Sometimes, one ingredient can be such an inspiration for a whole recipe to be built around it. Feta cheese for us is one such ingredient. Neither S nor I can resist the intense saltiness and rich flavour of feta. That so much salt isn’t good for our health is easily forgotten when we lay our hands o
  • 2 large or 3 beetsmedium
  • 100grams feta cheese
  • 1cup water amaranthwashed , picked and towel dried leaves .
  1. Pressure cook whole beets. I generally cook it for 3 whistles and then leave it on sim for 7-10 minutes. Remove when cooled. Slide off the skins. They’ll come off very easily. Dice into medium sized cubes and keep refrigerated until it’s time to use them.
  2. Crumble / dice feta into small cubes.
  3. In a large bowl, combine all ingredients for dressing. I did not use salt in this as the salt in feta makes up for it. Add the beets, greens and feta. Toss with a gentle hand so as not to get the feta all mashed up. Serve chilled with soup or pasta.
Recipe Notes


More about ponnaganti koora from the ENVIS website.

Useful resource – The ENVIS centre on medicinal plants has listed a huge variety of species with vernacular names and medicinal benefits making it easy for us to identify new plants.

I learnt a recipe for ponnaganti koora from my neighbour where it is cooked with split moong dal with a light tadka. This made a delicate tasting accompaniment to rotis.

A bunch of fresh water amaranth

Water amaranth also features on some other food blogs –

Anjali in her blog Annaparabrahma does a stir fryusing these Honegone greens (that’s what its called in Kannada).

Srivalli does a stuffed paratha with these greens.

Talimpu has a recipe similar to the one given to me by my neighbour, the one with moong dal.