Thotakura allam karam/Amaranth leaves curry cooked in milk #greenveg
Thotakura allam karam/Amaranth leaves curry cooked in milk #greenveg

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, thotakura allam karam/amaranth leaves curry cooked in milk #greenveg. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Thotakura allam karam/Amaranth leaves curry cooked in milk #greenveg is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Thotakura allam karam/Amaranth leaves curry cooked in milk #greenveg is something which I’ve loved my entire life.

Here is the video Thotakura Iguru in Easy process. Remove from fire and cook again if there is any water. Amaranth Is Gluten-Free Cook amaranth grain as a hot cereal to eat in the morning (recipe below).

To get started with this particular recipe, we must first prepare a few components. You can have thotakura allam karam/amaranth leaves curry cooked in milk #greenveg using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Thotakura allam karam/Amaranth leaves curry cooked in milk

#greenveg:

  1. Prepare Amaranth leaves: 3 big bunches(from farmers market)
  2. Make ready Milk: Small cup(120 ml)
  3. Make ready Salt: As required
  4. Prepare Ginger: 2 inch piece
  5. Make ready Green chillies: 3 nos
  6. Make ready 1 tbsp Oil:
  7. Take Tempering:
  8. Get 1/2 tbsp Oil:
  9. Make ready 1 tsp Bengal gram:
  10. Get 1 tsp Black gram:
  11. Make ready 1 tsp Mustard seeds:
  12. Get 1 tsp Cumin:
  13. Prepare 1 pinch Asafoetida:
  14. Make ready Red chillies: 2 nos

Thotakura aka amaranth leaves are available in Vizag almost all year round and regular at our home. The proteinous lentil and iron rich greens combine, thotakura pappu, is an earthy, tangy, healthy-tasting dal dish, which calls for the use of tamarind, other than onion, garlic and green chillis. In Andhra amaranth leaves are called as Thotakura and Pappu is called as dal. Serve the Thotakura Pappu Recipe with steamed rice, Andhra Style Kakarakaya Vepudu Recipe to make Add curry leaves and dry red chillies and allow them to crackle for few seconds and pour this hot tadka.

Steps to make Thotakura allam karam/Amaranth leaves curry cooked in milk

#greenveg:

  1. Take three big bunches of amaranth leaves. Separate leaves from the stems. Tender stems can also be used. Rinse the amaranth leaves with water for 2/3 times and drain the excess water. Roughly chop the leaves and keep aside.
  2. Now take two inch ginger piece, peel the skin and chop into tiny pieces. Transfer the chopped amaranth leaves into a vessel add little water and one small cup milk into it. Bring it into boil on medium flame.
  3. Cook the leaves on low to medium flame for 10 minutes. Meanwhile crush the ginger and green chillies in a small mortar pestle.
  4. When the amaranth leaves are cooked completely add one tbsp of oil and crushed ginger + green chillies. Mix thoroughly and cook for two minutes. Also add required amount of salt and mix thoroughly.
  5. Now prepare the tempering using tempering ingredients.
  6. Now switch off the flame and transfer the amaranth leaves ginger curry into a serving bowl and garnish with the prepared tempering. This enhances the taste and retains the crunchiness of the tempering. The delicious amaranth leaves ginger curry is ready to serve as an accompaniment to steamed rice or can be eaten as salad too.

Amaranth leaves fry - Thotakura fry have have fiber and more iron and calcium. Amaranth leaves fry - Thotakura fry are cooked in simple tempering of cumin seeds and green chillies. I cooked in pressure cooker. if you need you can cook in pan itself, its very easy to follow few step. Thotakura talimpu/vepudu( Amaranth Leaves Stir Fry ). Indian Andhra Vegetarian home cooking at its best.

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