Thotakura --Amaranth Leaves Curry

Thoratukura or amaranth leaves are the most popular greens in Andhra Pradesh. They are a very good source of vitamins and dietary minerals. Here in US it is found in Asian markets as red spinach and occasionally in Indian stores.

Today’s recipe is a simple thotakura curry with very few ingredients allowing thotakura flavor to be the highlight. Fresh thotakura sautéed along with onions, green chilies and is further cooked in milk to acquire a creamy delicate taste.

This recipe is great for those days when you want a very simple yet nutritious meal.

Ingredients:
1 big bunch of thotakura chopped
1 large onion chopped
3 green chilies cut vertically in half (adjust to taste)
½ tsp turmeric
¼ cup milk
Salt to taste
1 tbsp oil

For Seasoning:
1 garlic pod crushed
½ tsp mustard
½ tsp cumin
1 tsp urad dal
1 red chili
Curry leaves

Blanch thotakura leaves in 3 cups of water. It helps in removing a strong leafy taste. The drained water can be used as vegetable stock. Blanching is optional.

Heat oil in a sauce pan, add seasoning. When urad dal starts to change color add onions and green chilies. Sauté till the onions are transparent.

Add thotakura, sauté for couple of minutes. Add salt and turmeric.

Add milk and cook stirring every few minutes until the milk is well absorbed by the leaves.

This humble curry packed with loads of nutrition goes well with both rice and roti.