Amaranth leaves( thotakura ): 6/7 bunches
Ginger: 1 inch piece
Green chillies: 3/4 nos.(Adjust the number of chillies according to your taste)
Oil: 1 1/2 tbsp
Salt: as required
Sugar: 1 tsp.
Urad dal: 1 tsp
Chana dal: 1 tsp
Mustard seeds : 1 tsp
Cumin seeds: 1 tsp
Hing: a pinch
Method of preparation:
1. Clean the amaranth leaves , remove the thick stalks and rinse thoroughly under running water for 4 or 5 times.
2. Finely chop the leaves n put it in a vessel with water. Add 1 tsp of sugar to retain it’s green colour even after cooking.
3. Place the vessel on stove and cook the leaves on low to medium flame for 10-15 minutes.
4. Meanwhile chop the ginger into fine pieces and make a paste along with green chillies using mixer grinder or mortar pestle.
5. Once the leaves are cooked add ginger and green chilli paste to it.Add the required amount of salt.
6. Cook for 5 more minutes till the spices blend well and add half tbsp of oil.
7. Do the tempering with urad dal, chana dal, mustard and cumin seeds with a pinch of hing and pour onto the curry.
8. Now the thotakura Allam karam is ready and can be served with steamed rice.
1.Usually while making ginger and green chilli paste, I don’t grind them together. First I grind ginger alone and add to the cooked leaves and allow it to cook for 5 more minutes and take half of the quantity separately for my kids.And then add the green chilli paste to the remaining leaves and do the tempering separately for both. This can be served like a salad also.Tempering can be done at the last for taste and crunchiness for authentic recipes.
2. The amaranth leaves can also be cooked with milk instead of water.Its so delicious and imparts creamy taste to the curry.