Amaranth Leaves Kadhi

Thotakura Majjiga Pulusu

Ingredients:

Amaranth Leaves 2 cups
Gram Flour / Besan 2 tbsps
Yogurt 2 cups
Onion 1
Green Chiles 2
Turmeric Powder a pinch
Salt to taste

Talimpu:

Fenugreek Seeds a pinch
Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Whole Red Chiles 2
Asafoetida a pinch
Oil 1 tbsp

Method of preparation:

Remove stems, wash and slit green chiles.
Peel and slice the onion.
Pluck, wash and finely chop amaranth leaves.

Coarsely mash one of the green chiles with a pestle.
Whisk together yogurt, besan, mashed green chile, turmeric powder and salt.

Heat oil in a pan, add all talimpu ingredients in order.
When dal changes color, add green chile and onion.
When onion turns translucent, add chopped amaranth leaves.
Add the whisked yogurt mixture after a minute or two and bring the whole mixture to a bubble.
Serve hot with steamed rice.

Notes: Don’t overcook the whisked yogurt mixture.