Thotakura Pulusu - Amaranth leaves in tangy tamarind sauce

Ingredients:

Amaranth leaves - 2 cups finely chopped

Onion - 1 large finely chopped
Green chillies - 3 slit length wise
Turmeric powder - 1/4 tsp
Tamarind paste - 3 tbsp

Jaggery - a small piece
Rice flour - 1 tbsp (optional)
salt to taste
Seasoning -
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Methi seeds - 1/4 tsp
Urad dal - 1/4 tsp
Channa dal - 1/2 tsp
Red chillies - 3
Garlic pods - 3-4 - crush
Curry leaves

Take wok in a wok

Add mustard seeds, let them crackle

Add cumin , methi, udad dal and channa dal and let them brown

Add garlic, red chillies, curry leaves, chopped onions and green chillies

Sauté till onions turn slightly translucent.

Add the amaranth leaves. Saute a while.

Add the turmeric and salt .

Cook for few minutes.

Add the tamarind extract and jaggery

Add water and simmer for 8-10 minutes till it thickens

If required, dissolve rice flour in a little water and add to the dish.

Cook till it thickens and the raw taste of rice is no longer present.

Serve with hot rice.