This is a super simple curry that I made couple of months ago after I harvested a bunch of amaranth leaves from my container garden. I asked my mom what to cook with the greens and she gave me this recipe that she saw on one of the Telugu cooking shows.
Once all the ingredients are prepped and ready to go, this dish gets done in literally minutes. Amaranth/ thotakura doesn’t take long to cook, about 4~5 minutes max. Other greens like spinach, swiss chard or even kale can be used, cooking times will have to be adjusted accordingly.
- 2 chilies Green
- 8 - 10 Curry leaves
- 1 tsp Chana dal
- 1 tsp Urad dal
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 red chili Dry
- to taste Salt
- Heat 1tbsp oil in a saute pan; roast the vadiyalu until golden. Remove from the pan and set aside.
- In the same pan, add chana dal, urad dal, mustard seeds, cumin seeds and dry red chili. Once the seeds start to splutter, add curry leaves and green chilies. Cook for 1 minute.
- Add chopped amaranth leaves/ thotakura and cook covered for 4~5 minutes or until wilted and tender.
- Add salt and cook for 1 more minute.
- Finally stir in the roasted vadiyalu, mix well and turn off the heat.
- Serve with steamed rice and dal of choice.