Amaranth leaves Curry (తోటకూర కూర, தொட்டகுற கறி, ऐमारैंथ करी) is called as thotakura in Andhra Pradesh, these leaves are enjoyed in various dishes in all parts of South India. Amaranth leaves ares packed with nutrition and is a source of good fiber and is available all through the year in different varieties.
Regional Dish: Andhra Pradesh; Tamil Nadu; Karnataka; Kerala; South India; Some places in North India.
Cuisine Style: Andhra | Cooking Time 20 minutes | Take with rice or chapati | Type fry | Shelf Life: 1 day | Quantity: 4 Servings
Appx. Nutritional values calculated for 1 serving:
Calories (28 Kcal), Carbohydrates (5.4 g ), Protein (2.8 g), Fat (0.2 g).
- Amaranth leaves 8 cups
- Green Chilies 3
- Ginger 1 inch piece
- Salt as needed
- Turmeric powder 1/4 tsp
- Curry leaves 5no.
- Oil 2 tsp
- Mustard seeds 1/4 tsp
- Cumin seeds 1/4 tsp
- Urad dal 1/2tsp
- Dry red chili 1 broken in to pieces
- Wash and chop amaranth leaves finely
- Make a paste of green chilies and fresh ginger.
- Heat oil in a pan, once hot add mustard, cumin, red chili, curry leaves and urad dal.
- Once they pop add the ginger chili paste and fry for 1minute.
- Add chopped leaves, salt and turmeric and allow to cook on medium heat with covered lid for 5min.
- Check if the leaves become soft, if not sprinkle some water and again give a mix and cook for 5 more min and take it off the heat.
- With the lid on , allow the curry to cool off before dishing out.
- Enjoy with some hot steamed rice or with chapathi, this curry is very simple and very nutritious.
Other variants / Cuisine Style: 1. Thotakura senagapappu fry.Thotakura fry with onions.