4 bunches Amaranth leaves (thota koora) wash, drain and chop finely
2 green chillies
2 red chillies
4 to 5 garlic flakes mashed
few curry leaves
1/2 tea spoon each rai, jeera and urad dal
1/4 tea spoon haldi
salt to taste
2 table spoons oil
Par boil Thoor dal. Drain the water and save the water for making rasam and keep it aside.
Heat oil in a pan. Add rai, jeera and urad dal. When the rai starts spluttering add red chillies, mashed garlic and curry leaves. Fry for a while and add chopped onions and green chillies. Fry onions until they turn pink
Fry onions until they turn pink. Now add the chopped amaranth leaves. Add salt and haldi. Mix well and close the lid.
When it is properly cooked add the thoor dal to it. Mix well and cook for few more mins. until the curry is done.
For making rasam with the left over thoor dal water click here ............Kattu charu recipe