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Dahi Masala Hara Kofta Curry

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Dahi Masala Hara Kofta Curry Recipe, How To Make Dahi Masala Hara Kofta Curry Recipe

Dahi masala hara koftas is an excellent and classic green vegetable kofta curry made with some exotic flavors from the amaranth leaves added to spices and chickpea flour, deep fried in rounded shapes and cooked in yogurt based gravy that balances the taste. Amazing spiced Amaranth kofta dumplings cooked in exotic yogurt based sauce gravy is bliss to the taste buds. Goes extremely well with rice, roti, chapatti etc.

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

How to make Dahi Masala Hara Kofta Curry

(59 ratings)
63 reviews so far
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
Dahi Masala Hara Kofta Curry
Author : Vahchef
Main Ingredient : amaranth
Servings : 4 persons
Published date : November 19, 2018


Ingredients used in Dahi Masala Hara Kofta Curry
• Amaranths - 3 bunch.
• Asafoetida - 1 pinch.
• Chili powder - 2 teaspoons.
• Sesame seeds - 1 tea spoon.
• Green chilies - 2 numbers.
• Ginger garlic paste - ½ tea spoon.
• Chickpea flour - ½ cup.
• Salt - to taste.
• Oil - to fry.
• Mustard seeds - 1/4 tea spoon.
• Cumin seeds - 1/4 tea spoon.
• Onion chopped - 1 number.
• Turmeric powder - 1/4 tea spoon.
• Tomatoes chopped - 3 numbers.
• Cumin powder - ½ tea spoon.
• Coriander powder - 1 tea spoon.
• Yogurt - 1 cup.
Method:
  • Take a bowl add greens, hing, chili powder, sesame seeds, green chilies, ginger garlic paste, mix it well and add chickpea flour, salt, mix this and rest it for 5 minutes then oozes out the moisture then we will make the dumplings.
  • Heat oil in a pan and deep fry the dumplings.
  • Heat oil in another pan add mustard seeds, cumin seeds, chopped onions, salt, cook this till onions are golden in color.
  • Add turmeric powder, chopped tomatoes, add cumin powder, coriander powder, chili powder, put the lid on and let it cook for few minutes.
  • Add deep fried dumplings, yogurt, mix it well, cook this for 5 minutes.
  • Switch off the flame and serve it.





Cooking with images





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.



 

Comments & Reviews

 

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Recent comments

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sema rai Posted on Wed Aug 14 2013

am frst

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sema rai Posted on Wed Aug 14 2013

already u did dish like this

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Nanditha Ravishankar Posted on Wed Aug 14 2013

I love the way you present the show...you are the master chef ...you are really vahrevah chef

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Carson Freeman Posted on Wed Aug 14 2013

Ummm.. How did those uncooked dumplings instantly appear??!

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Imroz Khan Kalyani Posted on Wed Aug 14 2013

Thotakura Kaya he ,isme hum palak use kar shakte he

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Bangarubaskar Rajamanickam Posted on Wed Aug 14 2013

Superb

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kanan1525 Posted on Wed Aug 14 2013

fata dahi nikla pani

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Taheera Riaz Posted on Wed Aug 14 2013

Superb recipe chef thank you

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Gina Gull Posted on Wed Aug 14 2013

What is Thotakura?

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Engywucki Posted on Wed Aug 14 2013

What kind of leaves would be appropriate? And what is "medium heat" in centigrades?

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nida capati Posted on Wed Aug 14 2013

Chef thank you for wonderful tasty recipe that you share. God blessed

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Michael L. Posted on Wed Aug 14 2013

Is this still good without all the spicy heat?

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