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Amaranth Leaves Rasam

30 Apr

Thotakura Rasam.

Amaranth leaves / Thota kura / Chauli is finely chopped and cooked along with tomato and green chiles in lots of water. The rasam is also flavored with rasam powder. Check the recipe for rasam powder here. Serve quick and delicious amaranth leaves rasam with steamed rice and dollop of ghee.
Makes: around 4 Servings of Amaranth Leaves Rasam.


Amaranth Leaves 2 Cups Packed
Green Chiles 1
Tomato 1 Large
Tamarind 1 inch Piece
Rasam Powder 1/4 tsp
Turmeric Powder a Pinch
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, discard hard stems and finely chop amaranth leaves.
Wash and finely chop the tomato.
Remove stem, wash and slice the green chile.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, amaranth leaves, tomato, tamarind, turmeric powder and salt.
Stir fry for a minute, add 3 cups of water and bring it to a boil.
When amaranth leaves change color and tomato turns soft, add rasam powder.
Adjust the consistency of amaranth leaves rasam with water if required and boil for another 3 – 5 minutes.
Remove amaranth leaves rasam from heat and serve with steamed rice and dollop of ghee.
Notes: Make sure amaranth leaves is cooked well before removing the rasam from heat.

Suggestions: You can also add the talimpu as a final step rather than making it as a first step in the cooking process.
Variations: Garlic pods can also be added to the talimpu for flavor.
Other Names: Amaranth Leaves Rasam.