Amaranth or Thotakura tomato curry is a very nutritious and easy to make curry for everyday cooking.
Ingredients
A large bunch of Amaranth leaves along with tender stems
1 onion
2 tomatoes
6 green chilies
handful of cilantro
Spices
1 tsp ginger garlic paste
1/4 tsp turmeric pwdr
1/2 tsp or more red chili pwdr
1 tsp coriander cumin pwdr
1/4 tsp garam masala pwdr
salt
For Tempering
2 tbsp oil
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of hing
few curry leaves
A large bunch of Amaranth leaves along with tender stems
1 onion
2 tomatoes
6 green chilies
handful of cilantro
Spices
1 tsp ginger garlic paste
1/4 tsp turmeric pwdr
1/2 tsp or more red chili pwdr
1 tsp coriander cumin pwdr
1/4 tsp garam masala pwdr
salt
For Tempering
2 tbsp oil
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of hing
few curry leaves
Preparation
Wash and separate the Amaranth leaves and stems.
Chop the leaves and stems finely and keep them separately.
Cut onion into small pieces. Cut tomato into small pieces.
Cut green chili lengthwise.
Chop cilantro finely.
Wash and separate the Amaranth leaves and stems.
Chop the leaves and stems finely and keep them separately.
Cut onion into small pieces. Cut tomato into small pieces.
Cut green chili lengthwise.
Chop cilantro finely.
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Procedure
Place a thick bottom pan on medium flame with 2 tbsp of oil. When the oil is hot add chana dal, urad dal, mustard seeds and cumin seeds. When the mustard seeds are spluttering add green chili, hing/asafoetida and curry leaves. Keep stirring. When the chana dal is slightly changing color, add onion and stir it once. Add a pinch of salt and ginger garlic paste. Fry until ginger garlic loses it's raw flavor. Then add tomatoes. In the tomatoes add turmeric, red chili powder, coriander cumin powder and salt and mix them well. Cover and cook for a couple of minutes. Then add Amaranth stems and stir it well. Again cook it covered for another 2 minutes. Then add Amaranth leaves little by little while stirring. Now cook all these for 3-4 minutes.
After 3-4 minutes it should be cooked. Do not overcook. Add a little bit of garam masala powder. This is optional. You may skip if you do not like garam masala in this curry. Add cilantro also and turn off the stove. Serve it hot with rice or chaati or puri. Try this. Enjoy and give us your feed back. Thank you.
Please don't hesitate to write your comments and suggestions below.
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Place a thick bottom pan on medium flame with 2 tbsp of oil. When the oil is hot add chana dal, urad dal, mustard seeds and cumin seeds. When the mustard seeds are spluttering add green chili, hing/asafoetida and curry leaves. Keep stirring. When the chana dal is slightly changing color, add onion and stir it once. Add a pinch of salt and ginger garlic paste. Fry until ginger garlic loses it's raw flavor. Then add tomatoes. In the tomatoes add turmeric, red chili powder, coriander cumin powder and salt and mix them well. Cover and cook for a couple of minutes. Then add Amaranth stems and stir it well. Again cook it covered for another 2 minutes. Then add Amaranth leaves little by little while stirring. Now cook all these for 3-4 minutes.
After 3-4 minutes it should be cooked. Do not overcook. Add a little bit of garam masala powder. This is optional. You may skip if you do not like garam masala in this curry. Add cilantro also and turn off the stove. Serve it hot with rice or chaati or puri. Try this. Enjoy and give us your feed back. Thank you.
Please don't hesitate to write your comments and suggestions below.
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Thotakura Pulusu
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Amaranth Potato
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Amaranth Raita
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