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Water Amaranth in Yogurt Sauce

10 Dec

Ponnaganti Kura Majjiga Pulusu


Water Amaranth 1 cup packed
Besan / Gram Flour 1 1/2 tbsp
Yogurt 1 cup
Green Chiles 2
Turmeric Powder a pinch
Salt to taste


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:

Clean, wash, seperate and roughly chop water amaranth leaves.
Remove stems, wash and finely chop green chiles.
Whisk together yogurt, besan, a cup of water and turmeric powder without any lumps.

Heat oil in a pan, add all talimpu ingredients in order along with green chiles.
When mustard seeds start spluttering, add water amaranth leaves and salt.
Once water amaranth leaves wilt, add prepared yogurt besan mixture.
Let the whole mixture bubble for a minute and remove from heat.
Serve hot with steamed rice and a dollop of ghee.

Notes: If the yogurt sauce is too thick, add half a cup of water and bring it to a bubble.