TOTAKURA PESARAPAPPU PULUSU CURRY

Hi all !! Today i am sharing with you a different style of amaranthus/totakura curry. I learned this from my mom in law. This is for u attamma.....Totakura is very rich in iron, potassium, vitamins and minerals. This one is one of my favorite leafy vegetable among all. I love all the recipes made with this leafy vegetable. So today i tried this in different style mixed with moongdal and tamarind juice. Moongdal is also very good for health as it helps in reducing the heat of body.


Preparation time : 20-30 min
Cooking time : 20-30 min
Serves 2-3

INGREDIENTS

Totakura/amaranthus 1 whole (cleaned and cut into small pieces along with stem. U can avoid stem if u don't like it)
1 cup moongdal/pesarapappu (soaked for 10-15 min)
2 medium onions (finely sliced)
1 cup tamarind extract ( lemon sized tamarind soaked in hot water and extract the pulp)
4-5 greenchillies, cut into slits
1 sprig curryleaves
salt as per taste
1/2 tsp chillipowder
1/4 tsp turmeric powder
2-3 tbsp jaggery, u can increase or decrease as per your taste
3 tbsp oil
FOR THE TADKA/POOPU
1 tsp chanadal/sanagapappu
1 tsp urad dal/minapappu
1 tsp mustard seeds/aavaalu
1/4 tsp hing
4-5 red chillies, broken into 1 inch pieces
1/4 tsp methi seeds/menthulu

 METHOD OF PREPARATION

•  First boil totakura and moongdal in a pressure cooker for 3-4 whistles and let it cool
•  Take a cooking pan and add oil. Once the oil is heat add all the tadka ingredients and let them splutter. Tadka should be cooked in medium heat and  should not get burnt.
• Once the tadka is cooked add onions, greenchillies and curryleaves. Let them fry on medium heat. When the onions are fried a nice aroma will come.
• Add the boiled dal and totakura mixture and mix well.
• Add salt, chilli powder and turmeric powder, mix well and let it boil for 2-3 min.
• Then add tamarind juice, mix well and let it boil for 5-10 min on medium heat. If the mixture appears too thick u can add 1 cup  water. Check every minute, curry should not stick to the pan.
• Add jaggery and let it boil for another 5 minutes.
• Once the gravy get thickens add 1 tbsp ghee and serve hot with rice.

 Same curry u can also cook with sanagapappu/chanadal but instead of 1 cup add half cup and follow the same.