If you’re keen on greens, particularly Amaranth leaves aka Chauli, then I’d like to attract your consideration to as we speak’s fast and easy dish that not solely provides coloration, taste and aroma to your meal however a great deal of vitamin too. Sauteed greens are mixed in a spiced yogurt sauce and garnished with coriander leaves.
You’ll be able to put together this recipe with spinach leaves too. Makes for a great facet with rice and rotis.
Perugu Thotakura Recipe
Prep & Cooking: 25 mts
Serves 4-5 individuals
3 cups chopped thotakura leaves and stalks, blanched for five mts, strained
Mix and preserve apart:
1 cup thick yogurt mixed with a cup of water
1 tsp inexperienced chilli-ginger paste
2 tbsp contemporary coconut paste
1/4 tsp turmeric pwd
1 tbsp rice flour or besan/chickpea flour
salt to style
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp break up black gram dal
1-2 dried pink chillis (tear into items)
1/4 tsp massive pinch asafoetida
10-12 curry leaves
1 Warmth oil in a heavy bottomed vessel, add mustard seeds, allow them to pop, add the cumin seeds and break up gram dal and allow them to barely pink. Add hing, pink chillis and curry leaves, and saute for a couple of secs.
2 Add the thotakura and stir fry for 3 mts.
3 Add the yogurt combine and mix properly. Maintain stirring over medium flame until it involves a boil. Cut back flame and prepare dinner for an additional 3 mts until the gravy thickens.
4 Garnish with coriander leaves and serve with white rice.
Blanching of amaranth leaves – Boil 2 cups water in a deep vessel. Add salt, pinch of turmeric pwd and chopped amaranth leaves and prepare dinner over medium flame for five mts. Pressure and use left over water to arrange chapati dough and use the blanched leaves and stalks as referred to as for within the recipe.