Amaranth Stems Curry

28 Aug

amaranth_stems_curry
Thotakura Pindi Miriyam.

Amaranth Stems are the young green tender stems left from plucking all the amaranth leaves. These amaranth stems are cooked in various ways just like drumsticks are cooked. In this popular recipe, rice and chana dal is soaked for sometime and ground into fine paste along with other spices. Amaranth stems are boiled till soft and cooked in the ground paste till done.
Makes: around 4 Servings of Amaranth Stems Curry.

Ingredients:

Amaranth Stems 1 Cup Packed
Rice 3 tbsps
Chana Dal 2 tbsps
Black Peppercorns 1 – 1 1/2 tsps
Coriander Seeds 1 tsp
Grated Coconut 2 tbsps
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Broken Red Chiles 6
Oil 1 tbsp

Method of preparation:

Soak rice and chana dal in enough water for an hour.
Grind the soaked ingredients into smooth paste using enough water.
Then add black peppercorns, coriander seeds, grated coconut and salt and grind again into smooth paste.
Take the ground rice paste into a bowl.

Choose thick amaranth stems and pluck all the leaves off.
Wash amaranth stems thoroughly, remove any hard fiber cover and chop the stems into 1-2 inch long 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 but not mushy.
Strain the cooked amaranth stems and reserve for later use.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add cooked amaranth stems, ground rice paste and quarter cup of water.
Cook on medium flame until most of the water is gone.
Once the mixture stops sticking to the bottom of the pan, fry for 3 more minutes.
Serve amaranth stems curry with plain steamed rice and dollop of ghee.
Notes:Make sure amaranth stems are cooked well before straining them.

Suggestions: If rice mixtures feels raw, make sure the curry is cooked well before removing from heat.
Variations: You can also add green chiles if you like more spice. Amaranth Stems with Gram Flour, Amaranth Stems in Tamarind Sauce and Amaranth Stems in Sesame Sauce are few others.
Other Names: Amaranth Stems with Ground Rice.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: