3 cups(or one
bunch)- Thotakura leaves/ Harive Soppu without stalks 4 cups(or one bunch)
2- chopped Tomato
2- Green chillies
½ Cup- Channa Dal
Tamarind paste- to taste
Jaggery- To taste
1 tsp- Turmeric powder
1Tsp- Red chilli powder
Salt to taste
½ Stick Butter
o ½ Tsp – Mustard
o 1 Tbsp- Roughly chopped Garlic
o 1 Tsp- Oil
o A Few Curry leaves
o 2- Red Chillies (Optional)
o A pinch Asafetida
o Clean the Thotakura/ Amaranthus (Just the leaves, not the stalk).
o Take a heavy bottomed pan, heat the pan. Add butter to the pan, add the chopped thotakura, onion, tomato and the channa dal.
o Cover it and cook on low heat, mix occasionally.
o After almost 35 mins, add turmeric, red chilli powder, salt, jaggery and tamarind paste.
o Cover and cook for another 25mins with occasional stirring.
o Heat oil in a pan add mustard seeds let it crackle, add roughly chopped garlic and red chillis fry for few seconds, hing and curry leaves put it off. Add the tempering to the cooking thotakura and give a good mix. Cook for couple more minutes and switch off the stove/ heat.
o Serve with hot rice and ghee.
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