Creamy Thotakura (Amaranth) curry

 

Thotakura is a green leaf vegetable. The English name for Thotakura is Amaranth. You can mix Thotakura leaves in Dal and also you can make stir fry dishes using Thotakura leaves. But this creamy curry is little bit different and very easy to make. I learnt this recipe from my mom. This dish can be served with hot rice, Roti or Chapathi.

Ingredients:

• 1 big bunch of Thotakura/Amaranth leaves
• ¾^th cup warm milk
• 1 tbsp. Rice flour
• 2 small red chilies
• Few garlic cloves
• Salt to taste
• 1 tsp. mustard seeds
• 1 tsp. cumin seeds
• 1 ½ tsp. Urad dal
• One pinch of Hing
• 1 tbsp. Cooking oil or Ghee

Preparation:

 

• Wash and separate the Thotakura leaves from the stem and chop them finely.
• Peal the garlic cloves skin and chop them.
• Heat the non-stick skillet and warm the 1 tbsp. of cooking oil/Ghee.
• Gradually fry mustard seeds, cumin seeds, Urad dal, Hing and red chilies in the oil.
• Then add diced garlic cloves and fry them as well.
• Now add chopped Thotakura leaves fry them for a while.
• After that; add the required amount of salt and cook the curry for a while by covering skillet with lid.

Note: Don’t add more salt; normally this recipe takes less salt and spice.

• Don’t add water; cook the Thotakura leaves until completely cooked.
• Now add the milk and cook it for a while without the lid.
• Once the curry starts boiling then add rice flour and stir it quickly.
• When the curry becomes little bit thick; then switch off the flame.
• Take this dish in a serving bowl and serve it.