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Amaranth Stems in Sesame Sauce

1 Dec

Gongura Thotakura Kadala Nuvvula Pulusu


Sorrel Leaves 1 cup packed
Amaranth Stems 8 (4-inch sized)
Sesame Seeds 3 tbsps
Garlic 3 pods
Whole Red Chiles 3
Salt to taste


Peanuts 1 tbsp
Fenugreek Seeds a pinch
Chana Dal 2 tsp
Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Broken Red Chiles 4
Asafoetida a pinch
Curry Leaves 8
Oil 1 tsp

Method of preparation:

Wash, remove stalks and roughly chop sorrel leaves.
Peel the hard fiber off of the amaranth stems.
Peel and lightly mash garlic pods.
Grind sesame seeds and red chiles into fine powder using a spice blender.

Heat oil in a sauce pot, add all talimpu ingredients in order along with garlic pods.
When peanuts change color, add amaranth stems, sorrel leaves, salt and 1 1/2 cups of water.
Boil the whole mixture until amaranth stems turn soft.
Finally stir in sesame red chile powder and boil for few more minutes.
Serve hot with steamed rice and ghee.

Notes: Make sure to add enough water to let amaranth stems cook soft.