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Amaranth Stems with Gram Flour

24 Mar

Thotakura Kadala Pindi Kura

Amaranth plants sometimes has thick juicy stems which can be quite nutritious and are generally made into a stew or dry curry like this one. Amaranth stems are thoroughly washed, removed of any hard fibre, chopped, boiled and stir fried along with besan / senaga pindi to make a delicious stir fry.


Thick Amaranth Stems 5 (10 inch long)
Besan / Gram Flour 2 – 3 tbsps
Green Chiles 2
Red Chile Powder 1/2 tsp
Turmeric Powder a big pinch
Salt to taste


Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Choose thick amaranth stems and pluck all the leaves off.
Wash amaranth stems thoroughly and chop them into 1-2 inch pieces.

Heat few cups of water in a small sauce pot, add chopped amaranth stems, turmeric powder and salt.
Boil until amaranth stems are cooked and turn soft.
Strain the cooked amaranth stems and reserve.

Heat oil in a non stick pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles, cooked amaranth stems, besan and salt.
Sprinkle little bit of water occasionally and stir fry until raw smell of besan is gone.
Add red chile powder, stir and remove from heat.
Serve With: steamed rice and ghee.
Makes: 2 servings
Notes: Make sure not to choose hard amaranth stems and to peel all the outside hard fiber.

Right: Amaranth stems with gram flour curry is soft and quite tasty without much spices in it.
Wrong: Amaranth stems are too hard – remove the fibrous part of the stem by peeling with the help of a knife.
Other Names: Cheera curry, thotakura kadala senaga pindi kura,
Variations: Amaranth stems with rice flour where rice flour is used instead of gram flour, amaranth stems stew with various combination of leaves.