Thotakura Pulusu kura (Amaranth leaves Sambar Curry)

I learned this from my MIL. At my mom's place we usually make Amaranth leaves dal, which is made with spling moong dal and it tastes heavenly with steamed rice and Buttermilk chillies (Uramirapakayalu). This is slightly tangy and when had with plain dal it tastes great. You can have this with soft phulkas too.

Here is how you make it:

2 medium onions
3 to 4 bunches of Red Amaranth Leaves (there are two varieties of thotakura, koyya thotakura which looks slightly red and pergu thotakura which is slightly white in colour)
1 lemon sized ball of tamarind
2 to 3 green chillies slit length wise
1/2 tbsp bengal gram flour/besan (senagapindi)
1/2 tsp red chilli powder
salt as per taste
1 tbsp jaggery
little turmeric powder

Wash thotakura under running water neatly, chop them finely and set aside. Slice onions into length wise and pour enough water to cover them and cook on medium flame. When onions turn translucent add chopped thotakura, green chillies and cook for another 15 to 20 minutes. Extract tamarind pulp and add the water to thotakura that is cooking. At the same time add salt, red chilli powder, turmeric and jaggery too. Dissolve besan flour in little water and add to thotakura. Make sure you do not add gram flour directly without adding water to it because it forms into lumps and it becomes difficult to break and dissolve them. It is very important step to remember whenever you are adding any flour to the cooking dish. Cook until it slightly thickens and is not too watery. Then remove from heat.

For Tempering:

1 tsp oil
1/2 tsp urad dal
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1 red chilly cut into pieces
a dash of hing

Heat oil in a pan and add the tempering ingredients. When they splutter, remove from heat and add to the cooked thotakura.

Thats it, it is very simple to make and tastes great.

This is off to Food Palette - Green event being hosted by Torviewtoronto at her wonderful blog Torview.