Thotakura Senagapappu Koora(Stir fry)/Amaranth Leaves Poriyal

Thotakura stir fry is very simple and so tasty. This is made with chana dal, grated fresh coconut and one’s own choice of spices. Thotakura stir fry is great combination with sambar, rasam or majjiga pulusu. Here, I present thotakura poriyal to be served hot with steamed rice. Njoy Cooking, Serving n Savoring!

Ingredients:

Thotakura leaves: 7/8 bunches

Onion: 1 no.(Big)

Garlic flakes: 4/5 nos.

Grated fresh coconut: 1 tbsp

Chana dal: 1 tbsp

Green chillies: 2 nos.

Turmeric: A pinch

Salt: As required

Red chilli powder: 1 tsp

Tempering:

Urad dal: 1 tsp

Chana dal: 1 tsp

Mustard seeds: 1 tsp

Cumin seeds: 1tsp

Red chilli: 1 no.

Hing: a pinch

Oil: 2 tbsp

Method of preparation:

1. Soak 1 tbsp of chana dal in Luke warm water for 30 minutes .Rinse thotakura leaves thoroughly under water for 4/5 times. Drain the excess water completely and finely chop them.

2. Take a vessel pour 2 cups of water and bring it to boil.

3. When it starts boiling add 1 cup of milk. 

4. Cook the leaves on low to medium flame for 10 minutes and keep it aside. 

5. Chop the onion and garlic into fine pieces. Slit the green chilli along lengthwise and make into pieces.

6. Heat pan pour 2 tbsp of oil , add urad dal, chana dal, mustard seeds . When it pops out add cumin seeds, a pinch of hing and red chilli too.

7. Add soaked chana dal and fry for a minute.

8. Now add finely chopped onions, garlic and green chillies.

9. Fry till they turn into golden brown colour. Add grated fresh coconut and Mix thoroughly.

10. Now add the boiled thotakura leaves into it.

11. Mix well, add required amount of salt and red chilli powder. Saute the fry for 5 more minutes.

12. Now the thotakura senagapappu koora  is ready and can be served hot with steamed rice or roti.