Thandu Keerai Puli Kuzhambu Recipe - Amaranth Greens in Tangy Curry

 Thandu Keerai Puli Kuzhambu Recipe - Amaranth Greens in Tangy Curry

Ingredients:

1 cup Green Amaranth Leaves - roughly chopped,20 grams Tamarind - soaked in hot water and pulp extracted,1 Onion - finely chopped,1 Tomato - roughly chopped,10 cloves Garlic,1 teaspoon Mustard seeds,1/4 teaspoon Asafoetida (hing),1 sprig Curry leaves,2 teaspoons Sambar Powder,1 teaspoon Methi Powder (Fenugreek Powder),1 tablespoon Sesame (Gingelly) Oil,Salt - to taste,Salt - to taste

Estimated Time

Preparation time: 10 min
Cooking Time: 20 min
Total Time: 30 min
Cuisine: South Indian Recipes
Course: Lunch
Diet: Diabetic Friendly 

How to make Thandu Keerai Puli Kuzhambu Recipe - Amaranth Greens in Tangy Curry 

  1. To begin making Thandu Keerai Puli Kuzhambu Recipe, soak tamarind in hot water, squeeze the pulp out and keep aside
    2. ,
  2. You will approximately 1-1/2 cups of tamarind water
    3. ,
  3. Heat sesame oil in a heavy bottomed pan, add the mustard seeds, and let it crackle
    4. ,
  4. Add the asafoetida, curry leaves and let it splutter
    5. ,
  5. Add the whole garlic cloves, chopped onions and saute until the garlic turns slightly golden and onions become soft
    6. ,
  6. Once the onions become soft, add chopped tomato and cook until it turns soft and mushy
    7. ,
  7. Next add the chopped thandu keerai or amaranth leaves and saute until the greens become soft
    8. ,
  8. After the Thandu Keerai/ Amaranth leaves turn soft, add the tamarind pulp, sambar powder, fenugreek powder and season with salt, mix well and let it simmer for 10 minutes on low heat
    9. ,
  9. Add additional water if required to adjust the consistency of the kuzhambu
    10. ,
  10.  Simmer and cook until the Thandu Keerai Puli Kuzhambu gets a little thicker
    11. ,
  11. Once the Kuzhambu thickens, turn off the heat and serve hot
    12. ,
  12. Serve Thandu Keerai Puli Kuzhambu along with Steamed Rice, Kathirikai Kootu, Carrot and Beans Poriyal Recipe and Curd for a weeknight dinner
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  13.  

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