Thotakura kadala curry(amaranth stalks)

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THOTAKURA KADALA CURRY


Thotakura means amaranth in telugu, kadalu means stalks. This dish is prepared when the amaranth stalks are over ripe to be cooked with amaranth leaves. 


You should know the process of cutting the stalks because the outer side of the stem consists of a thick layer of fiber which will spoil the curry if not taken carefully. Do not use a knife to cut the stem, gently break the stem (approx 1 inch size) to one side so that from the other side we can peel the outer layer, continue breaking the stem to alternate sides and peel the outer layer.


Do not add amaranth leaves in this curry, there are many dishes with amaranth leaves like thotakura pappu, thotakura pulusu etc.


If you want the curry to be thick let the milk evaporate fully, if you want the curry in a gravy consistency add ¼ cup of water once the milk evaporates and let it boil on sim flame and mix it till it becomes into a thick gravy. And switch off the stove.



PREP TIME: 15 min    COOKING TIME: 15min     TOTAL TIME : 30 min



INGREDIENTS:


  • ¼ kg amaranth stalks 

  • 1 medium sized onion 

  • ½ cup milk

  • ½ tbsp salt

  • 3 tbsp oil

  • 1 tsp mustard seeds

  • 1 tsp urad dal

  • 2 dried red chillies

  • 1 tbsp red chili powder

  • 1 tsp cumin

  • ½ tsp turmeric

  • 1 tsp chana dal

  • A small bunch of coriander leaves.

  • 10-12 curry leaves



INSTRUCTIONS:


  1. Firstly we need to cut amaranth stem and keep them aside

  2. In a container add the cut amaranth stem pieces, 500ml water and let them boil for 5- 10 min (it should boil for 2-3 times)

  3. Chop the onions roughly and keep them aside.

  4. Now on a stove place a kadai and add 3 tbsp oil.

  5. Once the oil is heated add 1 tsp mustard seeds,1 tsp urad dal,1 tsp cumin,1 tsp chana dal, ½ tsp turmeric, 2 dried red chillies, 10-12 curry leaves and fry them till they turn golden color.

  6. Now add the roughly chopped onion, ½  tbsp salt and cook it for 5-7 mins till the onion becomes translucent.

  7. Now add the boiled amaranth stem to the onions and cook them on medium low flame until they become soft.

  8. Add the 1 tbsp red chili powder, ½ cup boiled milk and mix them thoroughly.

  9. Once the milk is evaporated, taste it and adjust the salt to your preferences.

  10. Add a small bunch of chopped coriander and mix it thoroughly.

  11. Thotakura kadala curry is ready to be served

 

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