Tag Archives: Amaranth

Amaranth Leaves with Tomato

1 Sep

amaranth_tomato
Thotakura Tomato Kura.

Amaranth leaves are cooked with spices and finished with finely chopped tomato. Oil is tempered with spices and ginger. Onion is fried in tempered oil till light golden color. Later, amaranth leaves are cooked in onion and spices till soft. Chopped tomato is stirred in to the cooked amaranth leaves at end.
Makes: 3 Servings of Amaranth Leaves with Tomato

Ingredients:

Amaranth 2 Cups packed
Tomato 1
Onion 1 Small
Green Chiles 2
Ginger 1 – 2 inch piece
Turmeric Powder a pinch
Salt to taste

Talimpu:

Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 3
Oil 2 tsps

Method of preparation:

Pluck amaranth leaves from stems, wash and roughly chop them (around 2 cups packed).
Remove stems, wash and finely chop green chiles.
Peel and finely chop the onion.
Wash and finely chop the tomato.
Peel and mash the ginger thoroughly.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion, ginger and green chiles.
When onion starts to brown, add chopped amaranth leaves and salt.
Cook covered on low flame until amaranth wilts. Sprinkle a tbsp of water if necessary while cooking.
Uncover, add finely chopped tomato and turmeric powder.
Stir fry for a minute or two and remove from heat.
Serve amaranth leaves with tomato over steamed plain rice or roti.
Notes:Make sure amaranth leaves are cooked well before adding tomato.

Suggestions: If amaranth leaves feels raw, put them back on stove and cook covered on low flame with few splashes of water till done.
Variations:Add half a tsp of red chile powder at end for extra spice.
Other Names:Amaranth Tomato Curry.

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.

Amaranth Leaves Wada

25 Mar

thotakura_garelu
Thotakura Garelu

Amaranth leaves are quite nutritious and delicious green leaves grown in various parts of the world. Amaranth leaf wadas or thotakura garelu are a traditional Andhra dish. In thotakura garelu, amaranth leaves are finely chopped along with little ginger and green chiles and mixed into finely ground urad dal mixture which are then deep fried till crisp and brown on outer side.

Ingredients:

Amaranth Leaves 2 cups packed
Urad dal 1 cup
Green Chillies 2
Ginger 1 inch piece
Cumin seeds 1 tsp
Salt to taste
Oil for deep frying

Method of preparation:

Soak urad dal in water for two hours.
Grind the soaked urad dal into thick smooth paste adding minimum amount of water.

Wash thoroughly and finely chop amaranth leaves.
Remove stems, wash and finely chop green chiles.
Peel and mince ginger.

In a mixing bowl, mix ground urad dal paste, chopped amaranth leaves, green chiles, ginger, cumin seeds and salt.

In a deep frying pan, heat oil on medium high.
Wash left palm and let it be wet all through the process.
Using right hand, make lemon sized ball with urad dal mixture.
Place in on left palm and flatten it.
Make a small hole in the middle, remove from left palm and slowly leave in hot oil.
Fry on both sides until golden brown.
Repeat the same with remaining urad dal amaranth mixture.
Serve With: coconut chutney, ginger chutney and sambar.
Makes: 5 – 6 amaranth leaves wada.
Notes: Storing the ground urad dal mixture in refrigerator and using it the next day soaks more oil. So use immediately.

Right: Amaranth leaves wada / Thotakura garelu are crisp and brown outside, and soft and cooked inside.
Wrong: Amaranth leaves wada turned brown – reduce the amount of frying time or reduce the intensity of heat.
Other Names: Chinese spinach wada, red spinach vada, thotakura garelu,
Variations: Try making wada / garelu with various leafy vegetables. Variations are spinach / palakura garelu, cabbage garelu / cabbage vada etc…

Amaranth Stems with Gram Flour

24 Mar

thotakura_kadala_pindi_kura
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.

Ingredients:

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

Talimpu:

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.

Amaranth Leaves with Panch Phoran

16 Mar

amaranth_panchphoran
Panch Phoran tho Thotakura Vepudu

Ingredients:

Amaranth Leaves 4 cups packed
Onion 1
Green Chiles 2
Red Chilli Flakes 1/2 tsp (optional)
Garlic 6 cloves
Panch Phoran 1 tbsp
Salt to taste
Oil 1 tbsp

Method of preparation:

Separate amaranth leaves from its hard stems.
Clean, thoroughly wash and roughly chop amaranth leaves.
Peel and finely chop onion.
Remove stems, wash and slice the green chiles.
Peel and slice the garlic cloves.

Heat oil in a deep pan, add panch phoran.
Once mustard seeds start to splutter, add onion, green chiles and garlic cloves.
When onion turns translucent, add chopped amaranth leaves.
Stir fry until leaves start to leave water and wilt.
Sprinkle sufficient salt, red chilli flakes (if using) and cook covered for few minutes until amaranth leaves are completely soft.
Serve amaranth leaves with panch phoran stir fry with steamed rice or pulka.

Notes: Make sure to thoroughly cook amaranth leaves.