Ingredients
Amaranth leaves (Thotakura) – 2 cups, washed & chopped
Tamarind – lemon-sized ball, soaked & pulp extracted
Green chili – 1–2, chopped
Onion – 1 small, chopped
Tomato – 1 medium, chopped
Turmeric – ¼ tsp
Salt – to taste
Oil – 2 tsp
Water – 2 cups
For Tempering
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Dry red chili – 1
Curry leaves – few
Asafoetida (hing) – a pinch
Execution
1. Prepare Tamarind Water
Soak tamarind in warm water → extract pulp.
2. Cook Base
Heat oil → add mustard, cumin, dry chili, curry leaves, hing.
Add onions + green chili → sauté 2–3 mins.
Add tomatoes + turmeric → cook until soft.
Add tamarind water + salt → bring to boil.
3. Add Thotakura
Add chopped amaranth leaves → simmer 5–6 mins until leaves are tender.
Adjust consistency with water.
4. Serve
Serve hot with steamed rice.
Additional tips
Use tender leaves and stems for best flavor and texture.
Don’t overcook; thotakura leaves wilt quickly.
Adjust tamarind according to desired tanginess for a perfect balance