I have a very simple and healthy curry today. I watched it on a Telugu cooking show and made it right away. I made this last month in US when I had a bowl full of fresh amaranth leaves that I harvested before leaving to India on vacation. I think this curry can also be made with other greens like spinach, kale or swiss chard. 

I didn’t plant too many herbs or flower plants this year for the fear of them dying due to neglect while we are away. With my husband’s busy travel schedule I’ve little hope that he will water the plants, I keep reminding him anyway to at least take care of them during the weekend. My mint plants must have taken over the world by now, hopefully they won’t get too flowery and tough when we get back.


** Thelaga pindi is made from the husk of the sesame seeds that is left after squeezing out the oil. It is packed with nutrients and has much less fat content than sesame seeds. If you don’t have thelaga pindi, then simply use lightly roasted and ground sesame seeds.

Thotakura Thelagapindi Kura (Amaranth Greens-Sesame Curry)
Thotakura Thelagapindi Kura (Amaranth Greens-Sesame Curry)
Yum
Print Recipe
Servings Prep Time
4 serving 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
20 minutes
Thotakura Thelagapindi Kura (Amaranth Greens-Sesame Curry)
Thotakura Thelagapindi Kura (Amaranth Greens-Sesame Curry)
Yum
Print Recipe
Servings Prep Time
4 serving 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
20 minutes
Ingredients
  • 3 ~ 4 cups Amaranth Thotakura/ leaves - finely chopped
  • 2 tbsp Thelagapindi**
  • 2 Chilies Green - slit
  • 2 ~ 3 cloves Garlic - crushed
  • 2 chilies Dry red
  • 1 tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 8 ~ 10 Curry Leaves
  • to taste Salt
Servings: serving
Instructions
  1. Heat oil in a saute pan, add the mustard and cumin seeds, dry red chili and curry leaves. Once the seeds start to splutter, add the green chilies and amaranth leaves.
  2. Mix well, cover and cook till the greens are tender, about 8~10 minutes.
  3. Add thelaga pindi and salt. Mix well and cook for another 1~2 minutes. Serve with steamed rice and dal.
Recipe Notes

Linking this to Valli's 'Cooking from Cookbook Challenge -- July -- Week 3'.

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