Yam and Amaranth Stems in Tamarind Sauce

10 Oct

Kanda Thotakura Kadala Pulusu


Yam 6 (2-inch pieces)
Amaranth Stems 8 (3-inch pieces)
Onion 1
Green Chiles 2
Tamarind 2 inch sized ball
Jaggery 3 tbsps (grated)
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Turmeric Powder a pinch
Rice Flour 1 tbsp
Salt to taste


Chana Dal 1 tbsp
Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Broken Red Chiles 3
Curry Leaves 5
Asafoetida a pinch
Oil 1 tsp

Method of preparation:

Remove stems, wash and slit green chiles.
Peel and finely chop onion.
Soak yam pieces in a bit of yogurt for later use.
Peel the hard outer skin of amaranth stems.
Soak tamarind in a cup of water for few minutes and extract all the juice.
Dilute rice flour in half a cup of water without any lumps and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion and green chiles.
Once onion turns translucent, add yam cubes, amaranth stems, tamarind extract, jaggery and salt.
Add more water if required and cook covered until yam and stems turn soft but not mushy.
Uncover, add coriander powder, cumin powder and turmeric powder.
Stir in diluted rice flour and once the mixture thickens a bit, remove from heat.
Serve hot with steamed rice and ghee.

Notes: Make sure yam pieces are cook through.

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