How to make Amaranthus Stew (Thotakora pulusu /Arakerai kolambu) ?
Ingredients
Amaranthus leaves / Thathakura/ Arakerrai / – 2 cups chopped Moong dal (or toor dal)- 1/4 cup Sambar powder – 1 tbsp Salt to taste Tamarind – a small lemon sized ball (soaked in water) Turmeric – 1 tsp Mustard seeds – 1 tsp Cumin seeds – 1 tsp Urid dal- 1 tsp Dry red chillies – 2 Fresh green chillies – 1 to 2 (according to spice preference) curry leaves – a few leaves Asafoetida – a generous pinch Fenugreek seeds – 1/4 tsp Oil / ghee – 1 tbsp Jaggery – 1 to 2 tbsp (according to taste) Coriander – for garnishProcedure
Clean, wash and chop the amaranthus leaves and tender stalks Wash the dal (either moong or toor dal) and boil it with chopped amaranth in a pressure cooker for about 12 minutes (or four whistle sounds) Let the cooker cool to open Soak the tamarind in a little warm water and extract the tamarind juice and keep aside In a sauce pan, take the oil/ ghee (preferably ghee) and heat it on medium heat, add mustard seeds, cumin seeds, dry red chillies, urid dal, turmeric powder and asafoetida. Once the mustard seeds start splattering add curry leaves and fresh green chillies Fry the above for a minute and the add the tamarind extract and let it boil for about 2 minutes Add the sambar powder and the boiled dal and amaranthus. Mix well so that the dal and sambar powder don’t leave any lumps Let the above boil for a couple minutes until fenugreek and tamarind get absorbed into the stew Finally add the jaggery and mix well Finish off with coriander for garnishServe to Perumal with hot rice and enjoy His Prasadam.
