Thotakura Allam Karam(Amaranth Leaves ginger curry)

Thotakura Allam Karam  is another variation with thotakura leaves apart from regular recipes like Thotakura pulusu / dal/ vepudu.Thotakura(Amaranth )leaves are rich in antioxidants, vitamins, minerals and also good source of iron.Not only low in price but also worth with it’s amazing health benefits for young children, pregnant women and lactating mothers and also for people who are suffering with malnutrition,anaemia.Increase the consumption of green leafy vegetables with small changes according to the taste buds and relish. Just simple ingredients make the dish so delicious and nutritious .Thotakura Allam Karam  is made with amaranth  leaves spiced up with ginger and green chillies.Here I presentAndhra’s  traditional recipe Thotakura Allam Karam. Njoy Cooking, Serving n Savoring!Ingredients:

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.

Tempering:

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.
Tips:

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.