AMARANTH CURRY

AMARANTH  LEAVES CURRY/ KOYYATHOTAKURA CURRY

                  Amaranth curry is a Green leaves curry (which is called Koyyathotakura curry in Andhra Pradesh). There are different varieties of Amaranth(Koyyathotakura) available in all countries such as Red Amaranth, Green Amaranth, etc. Amaranth has a rich source of vitamins and minerals.

                  I am using Green amaranth to prepare this curry which was my Grand mother's recipe. The process to prepare this curry is very simple. Those who like green leafy vegetables, they will definitely like this recipe. Some special ingredients are also added in this recipe and this can be stored for one week also. 

                  During my childhood days, I was not interested to eat Green leafy vegetables. But after eating my Grand mother's  Green Amaranth curry, I have changed my opinion about not eating Green Leafy vegetables.

Let's start to prepare Amaranth curry:

Ingredients:

• Green Amaranth / Koyyathotakura - 2 bundles

• Onions - 1 big size [cut into small pieces]

• Tomatoes - 3 big size [cut into small pieces]

• Red chillies - 7 [make chilli flakes using mixer jar]

• Turmeric powder - 1/2 spoon

• Garlic - 8 rebels [make into fine garlic paste]

• Butter - 2 spoons

• Fenugreek seeds - 1/2 spoon[roasted powder]

• Tamarind - lemon size

Preparation of Koyya Thotakura:

1. First, clean green amaranth in water and cut them into small pieces.                                                                                       
2. Cut onions, tomatoes into small pieces.                                       
3. Roast the fenugreek seeds in low flame and make into a fine powder.                                                                                    
4. Peel the garlic rebels and make the paste in the mixer jar.                      
5. Make the chilli flakes using the mixer jar.                                 
6. Heat a Cooker / Big vessel, add Green amaranth leaves / Koyyathotakura, Onions, Tomatoes, red chilli flakes, turmeric powder, butter, garlic rebels, roasted fenugreek seeds powder, soaked tamarind small pieces, 3/4th glass of water and mix it well.                                                                                            
7. Close the cooker lid and wait for 4 whistles in medium flame.   
8. If you are cooking in the vessel, close it using a lid and cook it for 20 minutes in low flame. Now add soaked tamarind pieces and again close the lid, cook it for 5-7 minutes.                         
9. When the water is evaporated in the curry, switch off the stove. 
10. Allow it to cool for some time.                                                 
11. Mash the curry with a wooden masher and add salt to the curry as per your taste.

Tampering:

Ingredients:

• Oil - 3 spoons

• Mustard seeds - 1/2 spoon

• Cumin seeds / Jeera - 1/4 spoon

• Red Chillies - 2

• Garlic rebels - 3

• Curry leaves - 2 spoons

Curry tampering:

• Heat a vessel add 3 spoons of oil, mustard seeds, cumin seeds, red chillies (small pieces), mashed garlic rebels.
• When all the above ingredients are roasted well, add curry leaves.
• Now add the mashed Amaranth / Koyyathotakura Curry into the vessel and cook it for 5 minutes.
• Switch off the stove.
• Tasty and delicious Green amaranth curry is ready to serve with hot steamed rice.

TIPS:

• Don't add too much water to the curry.
• Cook well until the total water is evaporated to preserve for some days.
• Only use roasted mustard powder.
• Butter and garlic enhance the taste of this curry.
• When Koyyathotakura is cooked well, add tamarind.
• This Amaranth curry can be preserved for one week because of cooking this curry until the whole water is evaporated.