Amarantha Leaves-Thotakura Pulusu
Amaranth leaves curry in tamarind sauce
Ingredients
- 4 cups Amaranth (finely chopped) Thotakura
- Tamarind(Puli) pulp extracted from 1 lemon sized ball
- 2 tsp Salt
- 6 nos Green chillies
- 1 no Onion small
- 4 tbsp Roasted peanuts powder
- 2 tsp Oil
For seasoning:-
- 1 tbsp Oil
- 4 - Garlic pods
- Curry leaves A few
- 1/2 tsp Black gram Uzhunnuparippu
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds Jeerakam
- 4 nos Red chillies Kollamulaku
Instructions
- If the amaranth leaves are tender, u dont have to cook or boil, or else boil the washed and chopped amaranth leaves till done in pressure cooker.
- Heat oil and in a pan on high flame.
- Fry the onions and green chillies for 2 - 3 mins.
- Add the amaranth leaves and cook for 3 - 4 mins.
- Add the tamarind juice and little water, salt, turmeric and cook covered on medium flame until the water is half evaportated.
- Open the lid, change the flame to medium high and add the ground roasted peanuts powder and stir well.
- :- Make sure that there are no crumbles.
- Switch off the stove.
- Heat oil in another pan or kadai.
- Splutter mustard seeds.
- Add cumin, garlic cloves, black gram, curry leaves and red chillies and pour the cooked amaranth curry in this seasoning pan.
- Close the lid immediately and switch off the stove and leave the curry aside for 30 mins.
- Open the lid, mix well and serve.
- :- It would taste better after 4-5 hours.
- :- In india, we get tender amaranth/thorakura, but here in USA, we don`t get that tender here. So I pressure cook the leaves.
Tried this recipe?Let us know how it was!