Thotakoora Podi Koora - Amaranth & Potatoes Curry - Andhra Recipes


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Gayatri Vantillu | గాయత్రి వంటిల్లు


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Recipe Text


Ingredients:

    • Amaranth Leaves – 130gms
    • Potatoes – 150gms
    • Bengal gram – 1tsp
    • Black gram – 1tsp
    • Mustard Seeds – 1/2tsp
    • Cumin Seeds – 1/2tsp
    • Salt to Taste
    • Turmeric Powder – 1/8tsp
    • Oil – 6tsps
    • Red Chilies – 2
    • Extra Cumin Seeds – 1/2tsp


    (Online Conversion utility to convert Gms to Cups & Temperatures etc)


    Preparations:

    Wash amaranth leaves thoroughly, two to three times and drain in a colander. Arrange chopping blade in a food processor bowl. Add the amaranth leaves to the processor bowl and chop them finely. If you don’t have a processor, chop the leaves with a sharp knife. Take the chopped leaves in a microwave safe bowl and add little water. Put this bowl in a microwave oven and microwave on high power for 3 minutes. Allow one minute standing time before removing the bowl from the oven.

     Wash and clean the potatoes. Peel the potatoes and cut them into cubes. Take the potato pieces in a microwave safe bowl and add little water. Place this bowl in a microwave oven and cook on high power for 5 minutes. Allow 3 minutes standing time before removing the bowl from the oven.

    Break red chilies into small pieces. Heat a pan and dry roast 1/2tsp of cumin seeds. Fry for 1 minute and add the red chili pieces. Fry them for another minute or till the chilies are crisp. Take them into a mortar and pestle and powder it. Take this powder in a plate and keep it aside.

    Method:

    Heat a pan and add 3tsps of oil to it. When oil is hot add the cooked amaranth leaves and sauté. Fry the leaves till dry and keep them aside.

    Heat a pan and add 3tsps of oil to it. When oil is hot add the bengal gram and black gram. Fry till the seeds change color to golden brown. Then add the mustard seeds and cumin seeds. Fry till the seeds splutter. Add the cooked potatoes and mix well. Add turmeric powder and salt to the potato mixture and mix well. Cook covered on slow flame for one or two minutes. By now the potatoes will be somewhat crisp. Now add the roasted Cumin-chili powder & fried amaranth to the potato mixture and mix well. Cook for a minute and transfer to a serving bowl. Serve hot with rice and fried VADIYALU.

    Points to Remember:

    Green leafy vegetables are a good source of iron. So do include greens in your menu at least once a week. For ladies, after menstruation they lose lot of iron. By having greens in your daily menu for one week, after menstruation, helps regain the lost iron. It is better to consume the required minerals and vitamins in natural form than popping pills. So prepare variety of dishes with greens and provide good health to all your family members.

    This dish tastes very good with the fresh flavor of roasted cumin- chili powder.

    One can also mix the fried VADIYALU (Sun dried and fried black gram dumplings) to the curry and serve the dish. As amaranth is a good source of iron this dish is especially served to mothers, after baby delivery.

    Enjoy !!!!!!!!!!!!!!

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    Our Earlier discussions on the Blog
     
    Anonymous said...

    Hi Gayatri garu....

    Really appreciate your efforts to explain making tasty food at the same time healthy.one small question Can the totakura podi kura be made with spinach? I live in US the only green leafy veggie I could find here is spinach.plz clarify
    Thanks

    February 27, 2009 2:01 AM

    Delete
    BloggerGayatri Vantillu said...

    Thanks for the compliments. I have never tried spinach podi koora.

    February 27, 2009 6:55 AM

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