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Thotakura Podi Koora | Paruppu Keerai Poriyal Recipe | Amaranth Curry

Thotakura Podi Koora is a healthy, quick and simple preparation of amaranth greens with garlic, toor dal and coconut.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Indian (South Indian)
Servings: 3 to 4
Author: Padma Veeranki

Ingredients

  • 1 Tablespoon oil
  • 3 to 4 dry red chilies
  • ½ teaspoon mustard seeds
  • 1 teaspoon Cumin seeds
  • 1 Onion finely chopped
  • 2 green chillies slit lengthwise
  • 8 to 10 garlic flakes peeled
  • A sprig of Curry leaves
  • 3 cups of fresh amaranth greens with tender stems wash, remove fibre from stems & finely chop (Thotakura or Thandu keerai)
  • ¼ teaspoon Turmeric powder
  • Salt to taste
  • 1/2 Cup Toor dal cooked
  • ¼ cup grated fresh Coconut

Instructions

  • Heat oil in a deep pan over medium heat. Add broken red chilies, mustard seeds and cumin seeds.
  • Once mustard seeds pop up, add chopped onions, slit green chillies, peeled garlic and curry leaves.
  • Sauté till the onions turn translucent.
  • Now add only the chopped stem part of the amaranth greens, salt, turmeric powder and mix well.
  • Close with a lid and cook for 2 to 3 minutes.
  • Now add chopped leaves part of the amaranth greens.
  • Close with a lid and cook on medium high heat for for 5 to 6 minutes.
  • Open the lid and stir fry till all the water evaporates.
  • Now add the cooked dal, sprinkle some grated coconut and mix well. Turn off the heat.
  • Serve with hot rice or as a side to sambar or rasam.