Saturday, 26 November 2011

Amaranth leaves curry (Thotakoora pullakura )

This is another variation of cooking greens. Instead of doing stir fry, we do cook the leaves along with tomato, onion, chili and tamarind. It will be tangy in taste and stays in between a curry and a side dish, means you can serve this either as the main dish or as a side dish along with any daal variety dishes. Adding peanuts will give you the crunchiness.


Amaranthus leaves – 4 cups  or 2 small bunches
Tomato – 1 chopped into big chunks
Onion – 1 chopped into big chunks
Tamarind – ½ of the lemon size
Rock Salt
Soaked Ground nuts or fresh ground nuts – 2 tbsp

For thadka (Tampering):
Mustard seeds, Garlic flakes, curry leaves and Red chilli


 Boil the ground nuts with little water until they are semi soft (half boiled) using a pinch of salt. Drain and keep aside. Do not discard the water as we are going to use this to boil amaranthus leaves.

 Add 1 spoon oil to hot pan and fry onion and tomato together with a pinch of salt for a minute.
 Add washed amaranth leaves, tamarind, half boiled pea nuts, the left over water from boiling pea nuts (about 100 ml) and salt. Stir and close the lid for about 4 -5 minutes.

Stir occsionally and cook the contents until the amaranth leaves are soft. Do not over cook.
Remove from the fire and while it is still hot add rock salt and mash every thing using wooden pastel and keep it aside.

 For tampering, heat oil in a pan and add Mustard seeds, garlic cloves fry for a minute and then add curry leaves.
 Finally add the tampering to the curry / pullakoora

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