October 8, 2009

Amaranth Leaves Curry

Thotakoora Curry

(Amaranth Leaves Curry)


Amaranth Leaves – 1 bunch
Ginger - small piece
Green Chilli – 5 or 6
Garlic pods Whole – 3 or 4
Bengal Gram dal (Chana dal)
Urad dal
Mustard seeds


Wash and cut Amaranth leaves along with tender stems.

Boil the leaves, add little salt, turmeric and very little water.

Drain the water and set aside. Don’t throw the water. You can use it as stock while making soups.

Take green chilli and ginger and make into course powder. Don’t add any water.

Take a vessel, add oil, when it is hot add Chana dal, urad dal and fry till they turn golden brown, and then add mustard seeds, when they start crackling, add whole garlic and fry till they are almost cooked.

Now add ginger, green chilli paste and fry for 3min on medium flame.

Now add Amaranth leaves, mix well and adjust salt.

Serve hot with white rice.


Related Posts with Thumbnails

Copyright Policy

Unless otherwise noted, My Kitchen is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author.
All the measures used in the recipes are approximate.

Reach me at vemuripadma@gmail.com