Monday, August 17, 2009

Thotakura-Senagapappu/Sauteed Amaranth with Bengal gram

Thotakura belongs to the Genus- Amaranth . Several species and varieties of this are grown worlwide. While the use of Amaranth leaves is well known in Indian/Andhra and Chinese cooking, its seeds are reported in studies to behold medicinal benefits. Here is one simple Andhra style dish using Thotakura and senagapappu as main ingredients

2 Pounds Thotakura washed and chopped
1 cup senagapappu (chana daal) soaked until soft
1 small onion chopped
2 green peppers chopped
Salt to taste
Coriander (cilantro) for garnish
2 tbs oil
1 tsp cumin
1 tsp mustard seeds
1 tsp urad daal
4-5 garlic cloves

Heat oil in a wok. Add the seasoning ingredients. When seeds splutter add the chopped green peppers, onions and senaga pappu. Cook until the pappu is tender and onions turn golden brown. Stir in the chopped thotakura and cook with the lid closed until all the thotakura is tender and cooked well. Adjust the salt, take off the flame and serve.

Serving suggestion: Serve with hot rice or chapathi

Amaranth Leaves on Foodista

1 comment:

  1. I think it would taste better with rice than roti.Looks great


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