Thotakura Kadala talimpu KuraIngredients:
Thick Amaranth Stems 3 – 5
Fresh Green / Red Chiles 3
Turmeric Powder a big pinch
Salt to taste
Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Asafoetida a pinch
Oil 1 tsp
Method of preparation:
Remove stems, wash and slit the green chiles.
Choose thick amaranth stems and pluck all the leaves off.
Wash amaranth stems thoroughly and chop them into small pieces (around 2 cups).
Heat few cups of water in a small sauce pan, add chopped amaranth stems, turmeric powder and salt.
Boil the water until amaranth stems are well cooked and become soft.
Immediately strain the cooked amaranth stems and refresh them in cold water.
Heat oil in a non stick pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles and cooked amaranth stems.
Adjust the salt if necessary and fry for a minute or two until most of the moisture is gone.
Remove from heat and serve with steamed rice and ghee.
Notes: If amaranth stems are too hard, peel off the skin a bit before chopping.