2 bunches of Amaranth leaves (1 big bowl chopped thotakoora)
(You can also combine a bunch of chukka koora (khatti palak) to amaranth leaves for more taste)
1 large onion
3 to 4 green chillies
3 table spoons chana dal
2 table spoons tamarind pulp
5 to 6 garlic flakes mashed
1 tea spoon red chilli powder
1/4 tea spoon haldi
1 tea spoon salt (as per taste)
1 and half table spoon oil
1 tea spoon each rai, jeera and urad dal
few curry leaves
Clean, wash and chop amaranth leaves. Wash chana dal and soak for half an hour. In a pressure cooker put the chopped amaranth leaves. To it add the soaked chana dal, chopped onions, tomatoes, green chillies, garlic flakes, red chilli powder and haldi . Add a cup of water and cook for 3 to 4 whistles. Let it cool.
Now mash the cooked leaves and dal well. Add salt and tamarind pulp and boil for few more mins. and keep aside.
Heat oil in a pan and add rai, jeera and urad dal. When rai starts spluttering add curry leaves fry for a while and add the thadka to the curry and mix well.
Thotakoora pulusu koora(Chowli baaji ki khatta sabji) is ready...........Tastes good with rice and rotis..........This is one of the Andhra style of cooking Amaranth leaves curry which is mostly prepared in Guntur and Ongole districts of Andhra Pradesh.