Amaranth leaves are also called Thotakura in Telugu and Chauli in Hindi.Although we find the red amaranthus in asian stores regularly, the green one is hard to come by and I absolutely relish these in the spring season when they are available in stores.I am a strong believer in seasonal eating which warrants adding more greens in the diet which boost liver function, scrub the intestinal villi, strengthen immunity and create a healthy gut environment.
This curry is a great way to add greens to your diet without having to eat raw salads which can cause many gastric issues.In this dish I used Amaranthus(Thotakura ) leaves both red and green,tempered with Indian spices and cooked with tomatoes.
There is an alternate way of making this dish in a stew form which uses tamarind instead of tomato- you can find that recipe here Thotakura Pulusu
|Preparation time||20 minutes|
|Serving Size||1/4 portion|
|Calories Per Serving||Approximately 65 per serving|
6 cups Thotakura( I used regular and green)
1/2 medium onion sliced
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 tomatoes diced
salt to taste
6 green chilies minced
4 red chilies split to 2 pieces
2 teaspoons ghee/oil
1/2 teaspoon red chili powder (optional)
4 cloves garlic minced
1 sprig curry leaves
1 teaspoon chana dal
1/4 teaspoon turmeric
1.Heat oil in a pan and add mustard seeds and let splutter, add the red chili, cumin, chana dal and curry leaves and let splutter.Add the garlic and green chili and saute for 1/2 minute.Add the onions and turmeric and saute for 2 minutes.
2.Add the amaranth leaves and salt,cover with lid and let cook until the leaves are softened.
3.Now add the tomato and 1/2 cup water and let simmer for 5 minutes.Adjust spice and salt and turn off the stove.
This goes well with rice or roti and dal.
You can add more water if you like it more saucier.
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