• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Kanakambaram thatakoora pulsu

125 g – amaranth leaves (thotakura)
1 litre – rice ganji (turbid water drained from rice when it is being cooked directly on stove)
salt
12 – green chillies
2 – red chilli
8 – garlic cloves, (de-husked)
1/2 tbsp – oil
asafoetida, a pinch
1 tsp – thick tamarind paste
1/2 tsp – mustard seeds
1/4 tsp – jeera
10 – curry patta leaves
1/8 tsp – turmeric
Directions
Wash and chop amaranth leaves.
Cook the leaves with green chillies, salt, turmeric and tamarind paste and just enough water in a pressure cooker up to 3 whistles,
Remove from cooker and mash the greens roughly with a wooden ladle, do not make a paste
Add the preserved ganji to the mashed greens and let it boil for 3 min.
Prepare tempering with mustard seeds, asafoetida, and cumin, red chilli, crushed garlic cloves and curry leaves in a half a tablespoon of oil.
Pour this over the boiling green sauce.