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We hope you got insight from reading it, now let’s go back to thotakura allam karam/amaranth leaves curry cooked in milk #greenveg recipe. To make thotakura allam karam/amaranth leaves curry cooked in milk #greenveg you only need 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Thotakura allam karam/Amaranth leaves curry cooked in milk
#greenveg:
- Provide Amaranth leaves: 3 big bunches(from farmers market)
- Prepare Milk: Small cup(120 ml)
- Get Salt: As required
- Provide Ginger: 2 inch piece
- Get Green chillies: 3 nos
- Take 1 tbsp Oil:
- Provide Tempering:
- Take 1/2 tbsp Oil:
- Get 1 tsp Bengal gram:
- Provide 1 tsp Black gram:
- Prepare 1 tsp Mustard seeds:
- You need 1 tsp Cumin:
- You need 1 pinch Asafoetida:
- You need Red chillies: 2 nos
Instructions to make Thotakura allam karam/Amaranth leaves curry cooked in milk
#greenveg:
- Take three big bunches of amaranth leaves. Separate leaves from the stems. Tender stems can also be used. Rinse the amaranth leaves with water for 2/3 times and drain the excess water. Roughly chop the leaves and keep aside.
- Now take two inch ginger piece, peel the skin and chop into tiny pieces. Transfer the chopped amaranth leaves into a vessel add little water and one small cup milk into it. Bring it into boil on medium flame.
- Cook the leaves on low to medium flame for 10 minutes. Meanwhile crush the ginger and green chillies in a small mortar pestle.
- When the amaranth leaves are cooked completely add one tbsp of oil and crushed ginger + green chillies. Mix thoroughly and cook for two minutes. Also add required amount of salt and mix thoroughly.
- Now prepare the tempering using tempering ingredients.
- Now switch off the flame and transfer the amaranth leaves ginger curry into a serving bowl and garnish with the prepared tempering. This enhances the taste and retains the crunchiness of the tempering. The delicious amaranth leaves ginger curry is ready to serve as an accompaniment to steamed rice or can be eaten as salad too.
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