Tandulsa

Tandulsa (Amaranthus viridis), also known as chakramarda, green amaranth, or slender amaranth, is a leafy green vegetable commonly found in tropical and subtropical regions, including India. It’s a traditional plant used both as a vegetable and for medicinal purposes in Ayurveda.

Key Features:

• Appearance: Tender green leaves with a slightly elongated or oval shape; the plant can grow up to 60–80 cm tall.
• Taste: Mildly earthy and nutty, similar to spinach but softer in texture.
• Other Names:
  • Marathi: Tandulja / Maath
  • Hindi: Chaulai
  • Telugu: Thotakura
  • Tamil: Keerai

Nutritional Benefits:

1. Rich in Iron: Excellent for improving hemoglobin levels.
2. Packed with Fiber: Promotes digestive health.
3. Vitamins and Minerals: Contains Vitamin A, C, and potassium.
4. Low in Calories: Makes it an excellent choice for weight management.

Culinary Uses:

1. Tandulsa Bhaji: Sautéed with onions, garlic, and simple spices.
2. Dal Amaranth: Cooked with lentils for a protein-packed meal.
3. Fritters (Pakoras): Leaves dipped in a spiced chickpea flour batter and fried.
4. Roti or Paratha: Mixed into dough for nutritious flatbreads.

Medicinal Benefits in Ayurveda:

• Improves digestion and prevents constipation.
• Helps in detoxifying the body.
• Beneficial for skin health due to its antioxidant properties.
• Supports bone health due to its calcium content.