Thotakura or Amarnath leaves or MulaiKeerai or Chavli onion curry

Ingredients:

Thotakura leaves / amaranth leaves 1 bunch

Onion big sized 1

Chana dal 1 teaspoon

Urad dal 1 teaspoon

Mustard seeds 1 teaspoon

Red chilies 3

Jeera ½ teaspoon

Garlic cloves 3

Red chili powder 1 teaspoon

(Adjust accordingly)

Turmeric powder 2 pinches

Hing 1 pinch

Curry leaves 1 string

Oil 1 tablespoon or 3 teaspoons

Salt as needed

 Preparation:

1. Wash thotakura or amaranth leaves thoroughly and chop them very finely. Don’t throw out the tender stalks. You can make sambar with it.

2. Add little water and pressure cook the thotakura or amaranth leaves or cook it in a pan or vessel.

3. Chop onions and garlic into small pieces. Heat a pan add oil after oil is heated add mustard seeds, chana dal, urad dal, jeera, red chilli cut into three pieces, hing, garlic pieces and curry leaves.

4. When the mustard seeds start to splutter and dals slightly change color add onion pieces and saute well.

5. When the onion becomes translucent add the cooked thotakura and mix well. Add turmeric powder and salt, mix well.

6. After 5 minutes add rice flour and mix well. Add ¼ teaspoon of oil. Mix well.

7. Cook for 10 minutes and add red chilli powder mix well and switch the stove.