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

Thotakura allam karam/Amaranth leaves curry cooked in milk #greenveg. Amaranth contains lot of anti oxidants. Here is my simple curry recipe of Amaranth leaves with ginger. AMARANTH LEAVES CURRY - తోటకూర కర్రి.

Delicious leafy vegetable related to spinach family.cooked amaranth leaves are a good source of vitamin A,Vitamin C. Today I show you how to cook Amaranth Leaves Curry. Amaranth leaves fry - Thotakura fry when included regularly in our diets, will keep the insulin levels under control. You can have Thotakura allam karam/Amaranth leaves curry cooked in milk #greenveg using 14 ingredients and 6 steps. Here is how you cook 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. Prepare of Salt: As required.
4. It's of Ginger: 2 inch piece.
5. It's of Green chillies: 3 nos.
6. Prepare 1 tbsp of Oil:.
7. Prepare of Tempering:.
8. Prepare 1/2 tbsp of Oil:.
9. You need 1 tsp of Bengal gram:.
10. Prepare 1 tsp of Black gram:.
11. Prepare 1 tsp of Mustard seeds:.
12. You need 1 tsp of Cumin:.
13. It's 1 pinch of Asafoetida:.
14. It's of Red chillies: 2 nos.

Thotakura is simple Andhra Style Amaranth leaves fry - Thotakura fry are cooked in simple tempering of cumin seeds and green chillies. Thotakura in Telugu or Kuppacheera in Malayalam is scientifically referred to as Amaranthus viridis (green Amaranthus). This is the thota koora recipes green veggie that's customarily consumed as veggie in South India. Thotakura Bangaladumpa Vepudu ~ Amaranth leaves Potato Fry.

Thotakura allam karam/Amaranth leaves curry cooked in milk #greenveg instructions

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..

Thotakura Bangaladumpa, is an Indian food recipe that has its origin in Andhra. One of the best things about Amaranth leaves is its availability through out the year. Whole garam masala, dry fruits cooked in onion-tomato gravy makes this murgh masala very delicious, if you look for some thing different to try or want to I served this Kashmiri chicken with Kashmiri Pulao, Bagara Bhaat, Ajwain Mirch Paratha, Chole with everything this chicken curry taste delicious. When cooked with another grain, such as brown rice, amaranth doesn't overwhelm with its sticky consistency but adds a nutty sweetness. Take advantage of amaranth's gelatinous quality and use it to thicken soup.