Saturday, July 11, 2009

Thotakura Pulusu - Amaranth leaves in tangy tamarind sauce

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.

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