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 garnish

Procedure

• 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 garnish

Serve to Perumal with hot rice and enjoy His Prasadam.