vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Amaranthus Potatoes Curry

pesarattu pulusu

Pesarattu Pulusu

Pesarattu is a pancake made with Moong dal (green gram), made into dumpling and cooked in...

Fenugreek Leaves Mushroom Chicken Curry

Fenugreek Leaves Mushroom Chicken Curry

Fenugreek Leaves Mushroom Chicken Curry is a very yummy and easy side dish for chapati, p...

Paneer Do Pyaza (dry)

Paneer Do Pyaza (dry)

Paneer do pyaza is an appealing paneer dish with luscious paneer or cottage cheese cubes ...

Basic Mother Gravy - Dahi Ka Salan

Basic Mother Gravy - Dahi Ka Salan

This is the variation of salan gravy with the addition of curd to increase the basic vers...

LOBIA FRY 1

Lobia Fry 1

This super quick stir fry tastes yummy, can be served as snack or an accomplishment with ...

Sukha Batata Bhaaji

Sukha Batata Bhaaji

Taste the delicious Sukha Bhaaji nu Saak, it is also called boiled potato curry. You can ...

Amaranthus Potatoes Curry Recipe, aloo sukhi sabji, How To Make Amaranthus Potatoes Curry Recipe

Thotakura Bangaladumpa, is an Indian food recipe prepared with amaranthus leaves and potatoes.

Thotakura in Telugu or Kuppacheera in Malayalam is scientifically referred to as Amaranthus viridis (green Amaranthus). This is the green veggie that's customarily consumed as veggie in South India. As reported by the conventional Ayurvedic medication the Amaranthus viridus can be used like a therapeutic plant in the Sanskrit name Tanduliya. It is an energetic yearly plant and can be found in summer. Root of fully developed amaranth is a super... Read More..

About Recipe

Bangaldumpa vepudu, Uralaikilangu varuval, Aloo Bhaja

How to make AMARANTHUS POTATOES CURRY

(4 ratings)
3 reviews so far
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
AMARANTHUS POTATOES CURRY
Author : Vahchef
Main Ingredient : Potato
Servings : 4 persons
Published date : February 08, 2019


Ingredients used in AMARANTHUS POTATOES CURRY
• Amaranthus leaves - 5 bunch.
• Sorrel leaves - 3 bunch.
• Salt - to taste.
• Mustard seeds - half tea spoon.
• Cumin seeds - half tea spoon.
• Dry red chillies - 2 no.
• Ginger and garlic (chopped) - 1 tea spoon.
• Onions (sliced) - 1 no.
• Potatoes - 200 grams.
• Green chillies - 2 no.
• Coriander powder - half tea spoon.
• Cumin powder - half tea spoon.
• Oil - as required.
Method:
  • Heat oil in a pan add mustard seeds, dry red chillieswhen they are splutter add cumin seeds, chopped ginger andgarlic saute it.
  • Add sliced onions, salt and saute it for a minute then add chopped green chillies, boiled potato pieces, coriander powder, cumin powder and toss it well.
  • In this add amaranthus leaves, sorrel leaves and cook this for about 3-4 minutes.

Serve it with chapattis, phulkas.






Cooking with images Batate bhaji, Potatos , Aalugadde palya





Articles


Thotakura in Telugu or Kuppacheera in Malayalam is scientifically referred to as Amaranthus viridis (green Amaranthus). This is the green veggie that's customarily consumed as veggie in South India. As reported by the conventional Ayurvedic medication the Amaranthus viridus can be used like a therapeutic plant in the Sanskrit name Tanduliya. It is an energetic yearly plant and can be found in summer. Root of fully developed amaranth is a superb veggie. It's white colored and it is prepared with tomatoes or tamarind gravy. It provides a milky flavor and is also alkaline.

 

In Andhra Pradesh, this leaf is referred to as the Thotakura and customarily well prepared with dal which is popularly known as Thotakura pappu. In Maharashtra, it is known as the "Shravani Maath" that grows in the month of Shravan and will come in both white and red colors. Khada saga (in Oriya) is required to make 'Saga Bhaja', where the leaf is fried with chilies and onions. Hulee, playa or Majjigay hulee are a variety of curries which are prepared using these greens in Karnataka. In Tamil Nadu, it is known as and is also frequently eaten like a popular food, where greens are steamed, crushed, with mild flavoring of salt, red chillis and cumin. It is termed keerai masial.

 

The green Amaranth is an extremely well-known food in Greece and it is known as the vlita or vleeta. It is steamed and offered just like a salad with olive oil and lemon together with fried fish. In Sri Lanka, it is termed "Koora Thampala" and is also prepared and consumed with rice.  The green Amaranth leaves and stems are generally utilized as stir fry veggie or perhaps in soups in countries like China and Vietnam. Amaranth greens are viewed as to assist in boost up the eye-sight.

 

Benefits:

There's two varieties common as edible veggie in Vietnam: amaranthus tricolor and amaranthus viridis. They're an excellent way to obtain vitamins such as vitamin A, vitamin K, vitamin B6, vitamin C, riboflavin, folate, and dietary minerals which includes calcium, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese. Due to its beneficial nourishment, numerous farmers grow amaranth nowadays.

 

The leaves are diuretic and purgative, and so are utilized in poultices (fresh or as dried powder) to relieve inflammations, boils and infections, gonorrhoea, orchitis and haemorrhoids. The leaves are considered to have febrifugal attributes. Ash of Amaranthus viridis plants is full of soda and it is sometimes helpful to make soap.

You may also like batata songa 1 , batata sukhe 1 , batata thilsane 1 , bati 2 , batter fried fish 1 ,

 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Em Yung Posted on Tue Oct 14 2014

My favorite part of your recipes is always when you taste the food!  It's an appreciation you just don't see from other chefs?

Reply 0 - Replies
profile image

Andal Ramakrishnan Posted on Tue Oct 14 2014

you are always great and my favourite?

Reply 0 - Replies
profile image

apbrit2009 Posted on Sun Oct 19 2014

I am allergic to chilis, what do you recommend as a substitute??

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter