Thotakura was the most used vegetable in my maternal grand parents' house. It used to be cooked as a curry- finely chopped seasoned with simple 'tadka'. Today's dish is Mashed Amaranth. Amaranth leaves are lightly boiled and pureed which is mixed with cooked moong dal and simmered with spices to perfection.
Recipe- Chandra Padmanabhan
1/4 cup Moong Dal, rinsed
1 cup water
2 bunches amaranth leaves( Thotakura in Telugu)
Salt to taste
Seasoning-
2 tsps ghee
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
2 red chilli
Pinch of Hing(asafoetoda powder)
- Bring Moong dal and 8 oz of water to a boil
- Continue to cook for about an hour
- Do not drain any water. Add salt and mix well
- Set aside
- Wash the Amaranth leaves and chop them finely
- Boil the leaves but making sure the leaves do not change color
- Puree the boiled leaves
- Heat 2 tsps of ghee in a pan
- Add Urad dal, cumin seeds and mustard seeds, Red chillies and hing
- Add the seasoning to the mashed amaranth
- Mix this with the cooked dal
- Cook for 10 min
- Serve hot with rice!
This goes to one of my favorite events MLLA, guest hosted by Simona of Briciole and started by Susan of The well seasoned Cook.
9 comments:
nice mash..looks yumm n healthy too..
Yum ...like this with any thing ..looks very delish
This is very healthy! Nice side dish for lunch!
Healty and comforting dhal with rice
Super delicious mashed amarnath..Healthy and inviting.
The first I made it, was very surprised by its subtle taste. Both Srini and I loved it. :-). Here, I blogged about it last year July:
http://www.cookingwithsiri.com/2010/07/mashed-amaranth-keerai-masial.html
Siri
Healthy hearty and comforting..
Krithi's Kitchen
Event: Serve It - Savory Baked
Its too good. Healthy too..
It looks very inviting: I could grab that spoon and dive into the bowl! I have prepared a dish with amaranth leaves only once, but I am afraid I didn't do them justice. Your recipe makes me want to give them another try. Thank you so much for contributing to MLLA.
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