Totakura Vepudu /Amaranth Leaves Stir Fry And Rasam

Ingredients:-





Stir Fry:-



Fresh Amaranth leaves-1 bunch big

Onion-1 nos (finely chopped)

Garlic -6 to 7 nos (chopped)

Red chilies-4 to 5 nos ( Break into pieces)

Cumin seeds-1/2 tsp

Mustard seeds-1/2 tsp

Hing-1/2 tsp

Turmeric powder-1/2 tsp

Salt to taste

Oil-3 tbsp



Amaranth leaves Rasam:-



Amaranth leaves boiled water-2 cups

Tomato -1 nos (chopped)

Tamarind pulp-3 tbsp

Rasam powder-1 tsp

Red gram dal/ Kandi pappu or moong dal -3 to 4 tbsp (cooked and mashed) (optional)

Jaggery-1/2 tsp (optional)

Cumin seeds-1/2 tsp

Mustard seeds-1/2 tsp

Curry leaves-few

Hing-1/2 tsp

Coriander leaves-few

Red chillies-2 nos





Method:-





 Wash and Chop amaranth leaves very finely.You can chop the tender stalks too but discard the tough stalks.

If the amaranth leaves are tender,u don't to cook or boil,else boil the washed and chopped amaranth leaves in just enough water (about a 1 or 2 cups of water)for 10 to 15 minutes and add    1/2 tsp salt ,cook until the leaves are cooked.



Drain the leaves thoroughly(you can use the water for rasam)



Heat oil ,add the cumin seeds,mustard seeds once they splutter,add red chillies,hing and garlic pieces saute for 3 minutes.







add the onions and saute till transparent.Add the salt turmeric powder and add the boiled leaves and saute covered for 3 minutes.

Now remove the lid fry  till  its done or until the fry looks dry without any water.









Serve hot with rice or roti.





Leftover Amaranth leaves Water Rasam:-



Method:-







Heat oil in a pan,add cumin seeds,mustard seeds and as they splutter,add red chillies and curry leaves ,hing stir fry for a few seconds, now add chopped tomatoes.cover the lid cook till tomatoes smashed.





Now add the tamarind pulp,amaranth leaves water,salt turmeric powder, jaggery,rasam powder,cooked dal,coriander leaves.Bring to boil and continue to boil for 5to 10 minutes.Turn of the heat.







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Serve with rice and appadams.