Recipe: At Home Thotakura allam karam/Amaranth leaves curry cooked in milk #greenveg

Recipe: At Home Thotakura allam karam/Amaranth leaves curry cooked in milk #greenveg Delicious, fresh and tasty.

Thotakura allam karam/Amaranth leaves curry cooked in milk #greenveg. Wash and peel the amaranth stems and cut into small pieces and cook along with turmeric powder & salt, when done strain them. Heat oil in a pan add popu ingredients and fry, once done add curry leaves, tamarind pulp & jaggery. Finely chop onions and green chillies.

Add a pinch of turmeric powder to the dal.

Cook till the water dry completely and thotakura turn soft.

Reduce or avoid vepudu karam if you serve for kids.

You can have Thotakura allam karam/Amaranth leaves curry cooked in milk #greenveg using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Thotakura allam karam/Amaranth leaves curry cooked in milk

#greenveg

1. It’s of Amaranth leaves: 3 big bunches(from farmers market).

2. It’s of Milk: Small cup(120 ml).

3. It’s of Salt: As required.

4. Prepare of Ginger: 2 inch piece.

5. It’s of Green chillies: 3 nos.

6. It’s 1 tbsp of Oil:.

7. It’s of Tempering:.

8. Prepare 1/2 tbsp of Oil:.

9. You need 1 tsp of Bengal gram:.

10. It’s 1 tsp of Black gram:.

11. It’s 1 tsp of Mustard seeds:.

12. It’s 1 tsp of Cumin:.

13. It’s 1 pinch of Asafoetida:.

14. It’s of Red chillies: 2 nos.

Stir and fry till the karam mixed well.

Switch off the fire take into a serving bowl.

Heat oil in pressure cooker, add dry chilli, channa dal, mustard, cumin seeds and curry leaves.

Add chopped onions, chillies and fry onions till they are translucent.

Thotakura allam karam/Amaranth leaves curry cooked in milk

#greenveg step by step

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..

Remove from fire and cook again if there is any water.

When the rai starts spluttering add red chillies, mashed garlic and curry leaves.

Fry for a while and add chopped onions and green chillies.

Fry onions until they turn pink Fry onions until they turn pink.

Now add the chopped amaranth leaves.