Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, thotakura allam karam/amaranth leaves curry cooked in milk #greenveg. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Thotakura allam karam/Amaranth leaves curry cooked in milk #greenveg is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Thotakura allam karam/Amaranth leaves curry cooked in milk #greenveg is something which I have loved my entire life.
Thotakura or Amaranth Leaves Fry recipe. Delicious leafy vegetable related to spinach family.cooked amaranth leaves are a good source of vitamin A,Vitamin C. Amaranth contains lot of anti oxidants.
To begin with this particular recipe, we have to prepare a few ingredients. You can have thotakura allam karam/amaranth leaves curry cooked in milk #greenveg using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Thotakura allam karam/Amaranth leaves curry cooked in milk
#greenveg:
- Make ready Amaranth leaves: 3 big bunches(from farmers market)
- Make ready Milk: Small cup(120 ml)
- Get Salt: As required
- Prepare Ginger: 2 inch piece
- Take Green chillies: 3 nos
- Make ready 1 tbsp Oil:
- Make ready Tempering:
- Take 1/2 tbsp Oil:
- Prepare 1 tsp Bengal gram:
- Get 1 tsp Black gram:
- Get 1 tsp Mustard seeds:
- Make ready 1 tsp Cumin:
- Take 1 pinch Asafoetida:
- Make ready Red chillies: 2 nos
Amaranth leaves fry - Thotakura fry have have fiber and more iron and calcium. Amaranth leaves fry - Thotakura fry are cooked in simple tempering of cumin seeds and green chillies. Fresh Amaranth Leaves (Red Spinach, Thotakura). Regional Cuisines of India (RCI), a fresh food blogging event is started by Lakshmik of Veggie Fresh amaranth leaves and chana dal saut�ed with onions, grated coconut and green chillies make a deeply satisfying curry that tastes great with.
Steps to make Thotakura allam karam/Amaranth leaves curry cooked in milk
#greenveg:
- 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.
- 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.
- Cook the leaves on low to medium flame for 10 minutes. Meanwhile crush the ginger and green chillies in a small mortar pestle.
- 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.
- Now prepare the tempering using tempering ingredients.
- 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 is also known Amaranth, Red Spinach, Laal sag, Rajgira saag, Chuamarsa, Ganhar, Kalgaghasa or Chaulai. 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. Amaranth leaf is cooked in many cultures around the world. It is a flavoursome and nutritious green.
So that is going to wrap it up for this special food thotakura allam karam/amaranth leaves curry cooked in milk #greenveg recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
